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Southwest Chicken Bowl in Instant Pot
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5 from 4 votes

Instant Pot Southwest Chicken and Rice

Instant Pot Southwest Chicken and Rice Bowl Recipe, from Freezer to Finished in under 30 minutes. A Time-Saving Meal for busy moms. 
Course Dinner
Cuisine Southwest
Keyword burrito bowl, Chicken and Rice Bowl, Instant pot
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 6 servings
Calories 568kcal
Author Candi Elm


  • 4-5 Skinless Boneless Chicken
  • 1 packet Taco Seasoning
  • 15 oz Can Black Beans Drained and Rinsed
  • 12 oz Bag Frozen Corn
  • 1 Jar Mild Salsa
  • 3 cups uncooked brown rice rinsed
  • 3 cups Chicken Broth
  • Cheddar Cheese Shredded
  • Cilantro Optional
  • Sour Cream Optional


  • Place Frozen Chicken Breasts in Bottom of Pressure Cooker. Add Taco Seasoning on top. Add Beans and Corn. Then pour salsa on top. 
  • Add rinsed rice and chicken broth.
  • Cook on manual setting for 12 minutes, it will take time to get to correct pressure. When timer goes off, let pressure release naturally or use the quick release.
  • Once the pressure has been released remove the lid. (Use caution when removing lid).
  • Shred Chicken. Serve immediately. Top with cheddar cheese. Add optional ingredients. 


To Make This Meal Vegan, Omit the Chicken and Cheese or use a Vegan Cheese 


Calories: 568kcal | Carbohydrates: 101g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1274mg | Potassium: 940mg | Fiber: 11g | Sugar: 2g | Vitamin A: 578IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 4mg