Instant Pot Southwest Shredded Chicken Bowls–a stew that is bursting with flavor but not too spicy. It has tender shredded chicken, pinto beans, fire roasted tomatoes, green chiles and taco seasoning. Serve this stew over rice or plain for an easy weeknight dinner.
Get the SLOW COOKER version of the recipe here
Instant Pot Southwest Shredded Chicken Bowls
These bowls are bursting with flavor! I was so pleased with this dinner I couldn’t stop sneaking bites. The fire roasted tomatoes and green chiles give the chicken tons of flavor–but don’t worry it’s not too spicy.
I love the option of cooking rice at the same time as the chicken in the same pot. I used my new OXO pressure cooker sling* and one of these pans* to cook my rice in. I cooked jasmine rice. I am not sure exactly how other types of rice would turn out. But if you were to try another type of rice I would go for basmati or white rice.
If you don’t want to make rice you could serve this chicken plain, serve it over corn tortilla chips or rolled up in a freshly cooked tortilla. If you’re trying to go the low carb route you could even eat this over cauliflower rice.
More Instant Pot chicken recipes you’ll love…
Instant Pot Green Chile Chicken Orzo Soup
Instant Pot Chicken Rice Bowls
Instant Pot 5-Ingredient Enchilada Chicken
Instant Pot Chicken Lemon Orzo Soup
What Pressure Cooker Did You Use?
To make Instant Pot Southwest Shredded Chicken Bowls I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.Print
Instant Pot Southwest Shredded Chicken Bowls
- Prep Time: 15 minutes
- Cook Time: 15 minutes (plus 5 minute NPR)
- Total Time: 45 minutes
- Yield: 6 servings 1x
A stew that is bursting with flavor but not too spicy. It has tender shredded chicken, pinto beans, fire roasted tomatoes, green chiles and taco seasoning. Serve this stew over rice or plain for an easy weeknight dinner.
- 1 Tbsp vegetable or canola oil
- 1 small yellow onion, diced
- 1/2 cup chicken broth
- 1 1/2 pound chicken breasts (frozen or thawed)
- 1 (14.5 oz) can fire roasted tomatoes
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (4 oz) can mild diced green chiles
- 2 Tbsp taco seasoning
- Optional: jasmine rice for cooking pot in pot
- 3 Tbsp cornstarch + 3 Tbsp cold water
- Salt and pepper
- Optional topping ideas: grated cheddar, sour cream, diced red pepper
- Saute onion: Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onion and saute for about 4 minutes. Add in the chicken broth and scrape the bottom of the pot. Lay the chicken in the bottom of the pot in one layer, if possible.
- Add ingredients: Dump the tomatoes, beans, chiles and taco seasoning on top of the chicken.
- Optional step pot-in-pot rice: If you want to cook rice at the same time then fill a pan that fits inside your Instant Pot with 2 cups of water and 2 cups of uncooked jasmine rice. Place a trivet on top of the chicken and then place the pan on top of the trivet. I used this silicone sling/trivet.*
- Pressure cook: Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 12 minutes for thawed chicken or 15 minutes for frozen chicken. When the time is up let the pressure release for 5 minutes on its own (L0:05) and then move the valve to venting. Remove the lid (if making rice place the rice pan aside).
- Shred chicken: Use tongs to place the chicken on a cutting board. Shred the chicken and then add it back into the pot.
- Thicken: Turn the Instant Pot to saute. In a small bowl stir 3 Tbsp cornstarch into 3 Tbsp of cold water until smooth. Stir the cornstarch slurry into the Instant Pot. The stew will thicken quickly. Salt and pepper to taste.
- Serve: Scoop into bowls (with rice, if desired) and top with any desired toppings.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
This recipe can easily be gluten free! Just double check the taco seasoning for wheat. McCormick’s makes packets that say gluten free right on the front. Double check your chicken broth to be sure it does not contain gluten.
- Category: Chicken
- Method: Instant Pot
- Cuisine: Southwestern
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
How can I use this in my croco pot?
Catherine Z. says
Trying this tonight! When you cook the rice, pot in pot, do you use a lid they is solid or one that has holes on top?
I use a lid that is solid.
Crystal Bach says
Iv made this about 4 times now. I absolutely love it!! I add frozen sweet corn to mine and do mash potatoes instead of rice. One of our new favorites for sure.
That sounds good with the potatoes! I have never met a potato I didn’t like 🙂
Karen -if I double the recipe to around 3lbs of boneless skinless chicken breast, do I add any additional time?
Hi, no need to add extra time! https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
I did frozen chicken. It was not cooked in the 15 minutes, I had to put it back in for another 5 with an additional 5 min natural release. It might be because the breast were frozen together when put in the pot. Good recipe!
Glad it all worked out in the end. And yes when the chicken is stuck together is takes longer.
Brian Johnson says
With bad weather approaching, I was desperate for something easy that I had ingredients for. After a quick scan this recipe fit the bill for a double recipe. Instead of fire roasted tomatoes, I had petite diced tomatoes, and instead of pinto beans, I had black beans. It turned out GREAT. I used my 3 quart for rice, and doubled up on the recipe in my 6 quart. This has so much potential for improvising too. Corn would be good. different beans. Different tomatoes. The world is your oyster. This is definitely on the rotation as a quick and easy option for dinner.
Going to the store when there’s a storm is coming is the worst! Glad you found this with all the ingredients at home!
Chris Sundgren says
This was fast and easy to make and oh yeah, quite delicious! The only step I wasn’t sure about was “Cover the pot and secure the lid. Make sure the valve is set to sealing.” I wasn’t sure if this was for the rice or just putting the pot on. I took a gamble and covered the rice and it turned out perfectly steamed. Probably the best rice so far. I did use a basmati rice as I was all out of jasmine.
Does the nutrition information above include the serving of rice or is it just the shredded chicken?
Hi Chris, I’m so glad it turned out well for you. The nutrition info does not include the rice.
Made this tonight and it turned out awesome!
Glad to hear that Shannon. I love this recipe!
Looks delicious and easy enough for my new IP Ultra 8 qt.! I saw a Kitchen Aid stand mixer demo where they used the paddle/beater blade to shred cooked chicken! Can’t wait to try that with this recipe. Yes, it’s another thing or two to clean, but it will sure help my poor, old, arthritic shoulders! 🙂 Happy IP Cooking!
Love this idea!
Vicky R says
Was there a reason for specifically using jasmine rice? I am excited to try this! Thanks.
I think that Jasmine rice is a long/medium grain rice and isn’t the “sticky” kind of rice. Plus the 1 to 1 water/rice ratio sounds right for Jasmine. Happy IP Cooking!
It just cooks at the same rate as everything else. Usually I use brown rice but it takes too long for this recipe.