Last updated on February 17th, 2020
I’ve got Instant Pot chicken taco bowls that are incredibly flavorful and made with juicy chicken thighs, cauliflower rice, and are perfect for meal prep. They are packed with protein, healthy fats, fiber and are gluten free, dairy free, paleo, low carb, and Whole30.
Why are these chicken taco bowls so awesome?
Well, for one, they are completely no fuss. I love being able to prep the chicken in the Instant Pot quickly and preparing everything else during this time.
If you like to multitask, let that be your “challenge” for this recipe.
It will come together so quickly, it will soon become your new favorite weeknight meal.
Why else?
- The bowls are gluten free, grain free, dairy free (if using coconut yogurt and omitting cheese), paleo, Whole30, and low carb.
- They are highly customizable. Use your favorite salsa, cheese, yogurt, etc.
- Super nutritious: they are loaded up with high protein content, healthy fats, and plenty of fiber.
- Perfect for meal planning and prep: make the chicken ahead of time and throw it on a salad, alongside your favorite veggies, etc. It can be eaten in many other ways besides in these taco bowls.
What ingredients do you need?
- Boneless & skinless chicken thighs
- Green salsa
- Bone broth
- Salt & pepper
- Taco seasoning
- Cauliflower rice
- Greek or coconut yogurt
- Homemade paleo mayonnaise
- Shredded cheese
- Red onion
- Avocado
- Cilantro
- Limes
… and that’s it! It isn’t a very long list, and because everything is fairly customizable, I think you are going to have a lot of fun with and really love this dish.
These Instant Pot chicken taco bowls have been made twice in the past week. Tim was like: “Why don’t you make flavors like this more often?”
Good question. I think I will just have to start!
I’ve been obsessing over these hard taco shells lately. I decided to split this dish up.
We ate half of it in cauliflower rice bowls and the other half, we decided to stuff into shells.
So. Darn. Good.
If you have a favorite taco shell, I’d say go for it. However, if you want to keep the recipe low carb or Whole30 compliant, do make it with the cauliflower rice.
You don’t need to worry about storing everything separately in the refrigerator. We mixed everything up and ate it as leftovers all week long.
How to make Instant Pot chicken taco bowls
Turn on the Instant Pot and hit “Manual.” Add chicken thighs, salt, pepper, garlic, salsa, broth, and taco seasoning. Give everything a nice stir. Set the pressure to “High” and the timer for 12 minutes.
After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, move the “Sealing” nob to “Venting” and let it release completely.
Remove the chicken from the Instant Pot and shred using two forks on a cutting board. Transfer back into the Instant Pot insert and mix together with the sauce. Set aside to cool.
In a small bowl, mix together paleo mayonnaise with the green salsa. Set this aside.
Cook the cauliflower rice. Heat a large sauté pan over medium-high heat for 2 minutes. Add oil and let that heat for another minute. Add in cauliflower rice, salt, pepper, and garlic powder.
Cook for about 5 minutes, stirring frequently until cauliflower has softened. Taste for additional seasoning and set aside.
Prepare the bowls. Add cauliflower rice into the bowls first. Top off with shredded chicken and juices and the mayo/salsa mixture. Layer with yogurt, shredded cheese, onion, cilantro and a squeeze of fresh lime. Enjoy!
Recipe notes and questions
- I like to use a hatch green chile salsa, but you can use any salsa verde really.
- Feel free to use your favorite shredded cheese: Mexican, Colby jack, cheddar, etc.
- You can use fresh or frozen. If it is frozen, allow it to defrost for at least 30 minutes before cooking or sauté in the pan for an extra couple of minutes.
- Feel free to also serve this dish in your favorite taco shells: i.e. Siete Foods Grain Free Taco Shells (pictured above.)
Can I use regular rice instead?
Absolutely. Simply cook it up in a rice cooker, Instant Pot, on the stove top, etc. and have at it!
What size Instant Pot do I need to use?
A traditional 6-quart is great!
Toppings are key!
Be sure not to skimp out on all of the toppings. I listed my favorites in the recipe, but you do you.
You can alternatively serve this dish:
- On a salad
- On a bed of tortilla chips
- Inside taco shells
More easy Instant Pot chicken recipes:
Instant Pot Chicken and Rice Soup
Thai Chicken Zucchini Noodle Soup
Instant Pot Chicken Tortilla-less Soup
Instant Pot Chicken Taco Bowls
Ingredients
Chicken
- 1 pound boneless & skinless chicken thighs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2/3 cup green salsa see notes
- 1/4 cup bone broth or low sodium chicken broth
- 2 teaspoons taco seasoning
Bowls
- 1/2 cup Homemade paleo mayonnaise
- 1/2 cup green salsa see notes
- 2 tablespoons avocado oil or ghee
- 6 cups cauliflower rice see notes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1/2 cup Greek yogurt or coconut yogurt
- 1/2 cup shredded cheese see notes, omit for Whole30
- 1/3 cup red onion finely diced
- 1 avocado diced
- 1/4 cup cilantro roughly chopped
- 2 limes cut into wedges
Instructions
- Turn on the Instant Pot and hit "Manual." Add chicken thighs, salt, pepper, garlic, salsa, broth, and taco seasoning. Give everything a nice stir. Set the pressure to "High" and the timer for 12 minutes. After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, move the “Sealing” nob to “Venting” and let it release completely. Remove the chicken from the Instant Pot and shred using two forks on a cutting board. Transfer back into the Instant Pot insert and mix together with the sauce. Set aside to cool.
- In a small bowl, mix together paleo mayonnaise with the green salsa and set aside.
- Cook the cauliflower rice. Heat a large sauté pan over medium-high heat for 2 minutes. Add oil and let that heat for another minute. Add in cauliflower rice, salt, pepper, and garlic powder. Cook for about 5 minutes, stirring frequently until cauliflower has softened. Taste for additional seasoning and set aside.
- Prepare the bowls. Add cauliflower rice into the bowls first. Top off with shredded chicken and juices and the mayo/salsa mixture. Layer with yogurt, shredded cheese, onion, avocado, cilantro and a squeeze of fresh lime. Enjoy!
Notes
- I like to use a hatch green chile salsa, but you can use any salsa verde really.
- Feel free to use your favorite shredded cheese: Mexican, Colby jack, cheddar, etc.
- You can use fresh or frozen. If it is frozen, allow it to defrost for at least 30 minutes before cooking or sauté in the pan for an extra couple of minutes.
- Feel free to also serve this dish in your favorite taco shells: i.e. Siete Foods Grain Free Taco Shells (pictured above.)
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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