Pour the corn, black beans, and tomatoes on next, in that order. Do NOT stir!
15 ounces black beans, 1 ½ cups frozen corn, 10 ounces diced tomatoes
Close the lid, and set the valve to sealing. Use the pressure cook (manual) button and adjust the time to 8 minutes.
After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.
Open the lid, use two forks to shred the chicken, then stir to mix the ingredients. Serve hot with your favorite toppings.
Notes
The calories listed are an approximation based on the ingredients and serving size of about 1 cup of the chicken taco bowls recipe. Actual calories will vary.Additionally, the calories listed do NOT include the guacamole, pico de gallo, sour cream, or any other toppings seen in the photos. Any leftovers can be stored in a sealed container for up to 3 days. This recipe was tested using a 6-quart Instant Pot and long grain white rice. If you're using an 8-quart Instant Pot, additional liquid (1-2 cups) may be required. We have not tested the recipe using brown rice, cauliflower rice, etc. Using a different type of rice will drastically change the cooking time and amount of required liquid.