I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
More often than not, we need dinner on the table ten minutes ago. Chaotic days, hungry toddlers, tired parents; an hour to make dinner is simply NOT an option. Luckily these instant pot chicken taco bowls come together in about 25 minutes, thanks to my favorite kitchen tool: the Instant Pot.
The taco seasoning blend used in this recipe packs a favorable punch, but keeps the heat at a minimum, making these toddler and pregnancy digestion friendly! (No one has time for heartburn)
If you want heat, top your bowl with some sliced jalapeños or add a bit of cayenne to the spice blend.
Instant Pot Chicken Taco Bowls
Makes: 6 Servings
Prep Time: 15 Minutes
Cook Time: 12 Minutes (plus time for pressure to build)
Add chicken breasts to pot of 6 qt Instant Pot and sprinkle all sides with seasoning blend. Top with canned tomatoes and water.
Add lid to pot and turn to vent to seal. Pressure cook on manual setting for 12 minutes. All the pressure to release naturally for about 10 minutes and then quick release any remaining pressure.
While the chicken is cooking, prep the cauliflower rice and other toppings.
When chicken is done, turn off instant pot. Remove chicken from the pot and shred it with 2 forks. Alternatively, you can add the cooked chicken to the bowl of a stand mixer fitted with the paddle attachment. Mix on lowest setting until the chicken starts to fall apart. Don’t overmix or you’ll turn it to mush.
Return shredded chicken to pot and mix with the remaining sauce.
Assemble individual bowls with 1 cup rice and ½ cup shredded chicken. Top with lettuce, tomatoes, salsa, onion, avocado and any additional toppings you enjoy!