I am the biggest fan of one pot meals, and this one is no exception. Try my Instant Pot Gluten Free Chicken Taco Bowls for a little zesty kick in the pants.
Here’s a little thing you may not know about me, or maybe it’s glaringly obvious… I am not a perfectionist but I’m totally Type A. My husband is a perfectionist in all the things I am “meh, good enough” about. And vice versa. Example. Here we are 4 months out from our next move, and I want to know the floor plan of the base house we are required to live in, as well as see photos of all the rooms so I can place furniture in a drawing I sketch before we even move.
Yet, here are photos of tonight’s dinner, which I totally rushed through because I had to catch the last of the daylight before I ran my son to gymnastics after helping the kids with their homework. And I look at these photos as I post them now and they are just not my finest work. Sour cream is overexposed and other things I could TOTALLY fix by just not posting tonight. I could remake the recipe tomorrow while the kids are at school, take the chance that another avocado would be just right, and then snap them again. But “meh, good enough.”
Truthfully, I’d rather just get this recipe up for y’all than make sure my sour cream is perfect. I’m not sure if that makes me a good food blogger and a sh*tty photog, or a dynamic human who just places more emphasis on some things than others. Either way, I’m clearly functioning on less sleep as the kids went back to school today from our Winter break. In the end, here’s what happened. We got fed, kids got help, son got dropped off, recipe got posted, and I’ll still sleep tonight just the same. And it’s real tasty, so there’s that! Enjoy y’all!
PrintInstant Pot Gluten Free Chicken Taco Bowls
Ingredients
- 1 pound chicken breasts cut into large bite-sized pieces
- 1.5 cups chicken broth
- 1.25 cups Basmati rice
- 1 bell pepper, diced
- 1 onion, diced
- 1.5 cups salsa (I used organic jarred)
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- Optional: avocado slices
- Optional: cilantro
- Optional: dairy free sour cream
Instructions
- Pour the broth into the bottom of your Instant Pot
- Place the chicken pieces into the broth, then add in the rice
- Stir to combine and add in the remaining ingredients, making sure the rice is all wet/submerged or it will not cook properly
- Secure the lid, close the pressure valve, and press the “Rice” button
- Allow the Instant Pot to complete the cooking cycle then quick release the pressure valve and remove the lid once safe to do so
- Scoop into bowls and customize with the optional toppings listed above
Hi! Newbie here…Are your recipes typically for a 6qt or 8qt IP? If they are for a 6qt, do I need to adjust for an 8qt? Thanks in advance!
I write them for a 6qt but either will work and should not need an adjustment!
I don’t know what you’re talking about with the photos. They’re still drool-worthy to my untrained eye. 🙂
★★★★★
Does the chicken need to be cooked, or is raw and will cook during the rice cycle?
The chicken should be raw, thanks!
I still don’t tolerate rice. (Bummer) Can I use cauliflower rice with good results?
With caution LOL you know cauli rice gets mushy fast
How long should you cook this for on the rice setting?? Can I use the pressure cook option or does it need to be rice setting?
12 minutes high pressure should do the trick!