I would have preferred more rice and beans, but that was my own fault for using 1.75 lb chicken instead of 1 lb. I used the included taco seasoning recipe, and I doubled the amounts listed in the taco seasoning webpage, which came out to about a 1/4 cup total, and that was perfect. Also, I didn't bother sauteeing the chicken before, I just put it in raw, and then went ahead with pressure cooking. I skipped the canned corn completely, and I used red beans instead of black beans. I had 1.75 lb chicken instead of 1 lb, so I used that. This means you’re scraping the bits of cooked on meat off the bottom so it doesn’t show a false burn notice while it’s cooking. Remember to always deglaze your pot after cooking meat.Instead, use frozen chicken in the Instant Pot directions, shred and then continue to step 2. Skip the sauteeing step if you’re using frozen chicken.Then put back into your pot with other ingredients and stir. Remove chicken breasts and put on a bowl to shred. Set to pressure cook, high pressure, for 12 minutes. Pour jar of salsa on top of rice so all of it is covered.Ĭlose pressure cooker lid and steam valve to sealed. Sprinkle in uncooked rice evenly inside pot. Spread kernels out evenly inside pot.Īdd drained can of beans on top of that, spread out evenly. Pour chicken broth on top of that, then add salt if desired, followed by the can of corn. Sprinkle taco seasoning on top of breasts. (meaning scrape bits of stuck on chicken off the bottom of your pot) Move chicken to the side and pour in a bit of your broth so you can deglaze your pot. per side so the outsides are no longer pink. Place chicken breasts into pot and allow to cook each side for about 2 min. Put olive oil in pot and turn pressure cooker to saute function. Here are a few questions you might have before you get started: But first it starts with chicken right? Breasts or thighs, you choose.Ī few things I love about these taco bowls are that you can customize each one. Healthy and personalized once you serve it too.
It’s one of many Ninja Foodi chicken recipes we’ve made time and time again because it’s always a hit. We’re kinda’ obsessed with the latter one because we can melt an additional layer of cheese on top too! Now that we have the Crockpot Express and Foodi.
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