Instapot Taco Bowls
Ingredients
- 1 teaspoon light olive oil
- ⅛ cup red onion diced
- 4 cloves minced garlic
- ½ can diced tomatoes half a 15 ounce can
- ⅛ cup Taco Bell Sauce
- 1 tablespoon lime juice
- 16 ounces chicken breast 2 pieces
- 1 cup extra long grain rice
- 1.25 cups chicken broth fat-free, low sodium
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- cilantro
Instructions
- Turn Instapot to the saute setting. Add oil and heat up. Add diced onions and garlic. Sauté garlic and onion in oil for 2 minutes
- Add chicken and sauté for 1 minute per side. Turn off the Instapot and remove the chicken to a clean plate.
- Add the remaining ingredients to the Instapot - chicken broth, tomatoes lime juice, Taco Bell sauce, rice and seasonings. Then stir together
- Add the chicken back in, on top of the rice
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 18 minutes and start it
- Once completely cooked, vent and de-pressurize the instapot then open the lid
- Divide evenly into four bowls. Top with cilantro and enjoy!
myWW Points per Serving:⠀⠀⠀⠀⠀⠀⠀⠀⠀
💚: 7
💙: 5
💜: 0 (if using brown rice)
✔️: 280 calories
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!