INSTANT POT CHICKEN TACO BOWLS

By Nana_CAM

590 Calories
Weight Watchers Freestyle = 7 Points Per Serving with 8 Servings, that is calculating in a zero point cheese and skipping sour cream.

Ingredients

• 4-5 uncooked boneless, skinless breasts if large, cut in half
• 1-2 packets taco seasoning 1 for mild flavor, 2 for more flavor
• 1 15 oz. can black beans, drained and rinsed
• 1 12 oz. bag frozen corn
• 1 15.r oz. jar salsa
• 3 cups jasmine rice rinsed
• 3 cups water or chicken broth
• Cheddar cheese
• Cilantro optional
• Sour cream optional

Details

Servings 8
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1. Add one up of liquid (water or broth) to the bottom of the pot.
2. Place chicken breasts in bottom of pressure cooker on top of the liquid. Sprinkle with taco
seasoning. Top with beans and corn. Then, pour salsa over everything.
3. Add rice, then remaining liquid (water or broth).
4. Cook on manual high pressure for 12 minutes, then use quick release the pressure.
5. Once the pressure has been fully release, remove lid carefully.
6. Shred chicken, Serve immediately. Top with cheddar cheese, cilantro, and sour cream as desired.