Instant Pot Chicken Taco and Rice Skillet
Prep time
Cook time
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A quick and easy dump and go dinner for the middle of the week! Yummy taco flavor in a simple skillet recipe made even quicker with the Instant Pot.
Recipe type: Dinner
Cuisine: Mexican
Serves: 6-8
  • 1 15 ounce can black beans, drained
  • 1 cup salsa, your favorite (we use medium because we like a little heat)
  • 1 cup frozen corn
  • 1 cup long grain white rice, not cooked
  • 1-2 cups chicken breast, cooked and shredded or cubed (can use canned if you prefer)
  • 2½ tsp chicken bullion
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ¼ tsp garlic powder
  • 1¾ cups water
  • 2 tbsp olive oil or butter
  1. Put all ingredients into the Instant Pot, except the cheese.
  2. Stir and try to push everything down into the water as much as possible.
  3. Put the lid on the Instant Pot and set it on high pressure for 4 minutes. Once 4 minutes is up, let it slow release for 10 minutes. Then release any remaining pressure.
  4. Take the lid off and fluff contents with a fork.
  5. Sprinkle with cheese and return the lid (not sealed, just covered) to let the cheese melt for about 5 minutes.
  6. Serve with corn chips or tortillas if desired.
Recipe by Real Life Dinner at