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+ servings

Instapot Taco Bowls

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Course Main Dish
Cuisine Mexican
Servings 4 people


  • 1 teaspoon light olive oil
  • cup red onion diced
  • 4 cloves minced garlic
  • ½ can diced tomatoes half a 15 ounce can
  • 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


  • 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
Keyword Chicken Breast
Course Main Dish
Cuisine Mexican
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