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Southwest Chicken Bowl in Instant Pot
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5 from 4 votes

Chicken Bowl Recipe: 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 Chicken and Rice Bowl
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 6
Calories 450kcal
Author Candi Elm


  • 4-5 Skinless Boneless Chicken
  • 1 packet Taco Seasoning
  • 1 15 oz Can Black Beans Drained and Rinsed
  • 1 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 


Serving: 1g | Calories: 450kcal | Carbohydrates: 76g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 973mg | Potassium: 533mg | Fiber: 4g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 10.9mg | Calcium: 45mg | Iron: 2.9mg