Tastes Better From Scratch · by Lauren Allen★ 4.8 (643)
Instant Pot Chicken Taco Bowls
NUTRITION · PER SERVING25M COOK
CAL 26%·PRO 64%
CARBS 59G46% OF CAL
8G FIBER5G SUGAR46G OTHER
FAT 16G29% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot meal of seasoned shredded chicken, rice, black beans, and corn cooked together with taco spices, served in bowls with fresh toppings. Quick, colorful, and family-friendly.
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View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups low-sodium chicken broth (, divided)
- 1 pound boneless skinless chicken breasts
- 1 packet taco seasoning
- 15 ounce can black beans (, rinsed and drained)
- 1 cup corn
- 1 1/2 cups salsa
- 1 1/4 cups long grain white rice (, rinsed and drained)
- cheese
- fresh cilantro (, chopped)
- avocado (sliced)
- green onion (, chopped)
- sour cream
At a glance
PER SERVING · TIME 25M
CAL 26%·PRO 64%
CARBS 59G46% OF CAL
8G FIBER5G SUGAR46G OTHER
FAT 16G29% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1127mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 974mg
- Calcium
- 202mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1127MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.