Hot summer days call for minimum cooking, even if you’re like me and you like to cook. Sometimes it’s just too hot to turn on the stove, or you’re too busy with summer activities to really think about what’s for dinner.
That’s why I’ve been making this recipe that my friend recently introduced me to: chicken taco bowls made in an Instant Pot. They are super easy to make, healthy, quick, and versatile. To make this recipe even easier, you could use rice in a microwavable pouch. You can top them with whatever you’d like! I’ve used black beans, avocado, cheese, and sour cream, but the possibilities are pretty much endless. If you like salsa or spicy food, that would also be a great addition.
Ingredients:
- One package boneless, skinless chicken thighs
- Three bell peppers, sliced
- Two onions, sliced
- Olive oil
- Chicken taco seasoning (I love Penzeys’)
- ½ cup water or chicken stock (I keep a jar of Better than Bouillon in the fridge to easily make a bit of chicken stock whenever I need it)
- Cooked rice
- Toppings of your choice
Instructions:
Preheat oven to 425. Line a large baking pan with foil and/or parchment paper (I use both to guarantee the veggies won’t stick).
Slice veggies and place on the prepared baking pan. Drizzle with olive oil and sprinkle with chicken taco seasoning. Bake in the oven for about 20 minutes, or until tender and slightly browned.
Meanwhile, sprinkle the chicken thighs with chicken taco seasoning and place in the pressure cooker. Pour ½ cup water or chicken stock into the pot, or the minimum amount of liquid your pressure cooker needs. Cook on high for 12 minutes with a natural release of five minutes. Manually release the rest of the pressure and remove the chicken. Shred the chicken and place back into the pressure cooker. It should be nice and juicy with the broth!
Place a scoop of cooked rice into a bowl and top with chicken, veggies, and toppings of your choice. Enjoy!
