10 Delicious Instant Pot Taco Bowls Easy

Are you ready to spice up your dinner routine with minimal effort? Our roundup of 10 Delicious Instant Pot Taco Bowls is here to save your weeknights! Perfect for busy home cooks, these easy-to-make bowls pack all the flavor and comfort of your favorite tacos without the fuss. Dive in and discover your next go-to meal that’s sure to please the whole family!

Instant Pot Chicken Taco Bowls

Mmm, you’re going to love how easy these Instant Pot Chicken Taco Bowls are to whip up. Perfect for those nights when you want something delicious without the fuss.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 tbsp taco seasoning
• 1 cup uncooked white rice
• 1 cup water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup salsa
• 1 tbsp olive oil

Instructions

1. Turn the Instant Pot to the sauté function and heat the olive oil.
2. Add the chicken breasts to the pot and sear for 3 minutes on each side, just until golden.
3. Pour in the chicken broth and sprinkle the taco seasoning over the chicken.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Once done, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
6. Remove the chicken and shred it with two forks.
7. Add the rice, water, black beans, corn, and salsa to the pot, stirring to combine.
8. Place the shredded chicken back on top, secure the lid, and cook on high pressure for another 5 minutes.
9. Let the pressure release naturally for 10 minutes before opening the lid.

Very tender chicken and fluffy rice make this dish a comforting meal. Try topping with avocado slices or a dollop of sour cream for extra creaminess.

Instant Pot Beef Taco Bowls

Zesty and packed with flavor, these Instant Pot Beef Taco Bowls are your ticket to a fuss-free dinner that doesn’t skimp on taste. You’ll love how the beef turns out tender and juicy, soaking up all those delicious spices.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 cup uncooked white rice
• 1.5 cups beef broth
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup diced tomatoes

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Tip: Drain excess fat for a lighter dish.
4. Stir in the onions and garlic, cooking until softened, about 2 minutes.
5. Mix in the taco seasoning, ensuring the beef is well coated.
6. Add the rice, beef broth, black beans, corn, and diced tomatoes to the pot.
7. Tip: For extra flavor, use homemade beef broth.
8. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 5 minutes.
9. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
10. Tip: Letting it sit for a few minutes after cooking helps the flavors meld.
11. Fluff the mixture with a fork before serving.

Tender beef, fluffy rice, and vibrant veggies come together in these bowls for a meal that’s as satisfying to eat as it is easy to make. Try topping with avocado slices or a dollop of sour cream for an extra touch of indulgence.

Instant Pot Vegetarian Taco Bowls

Alright, you’re in for a treat with these Instant Pot Vegetarian Taco Bowls. They’re packed with flavor, super easy to make, and perfect for those busy nights when you want something delicious without the fuss.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup uncooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp taco seasoning
• 1 cup frozen corn
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Set your Instant Pot to ‘Saute’ mode and heat the olive oil.
2. Add the diced onion and minced garlic, sauteing for 2 minutes until fragrant.
3. Stir in the brown rice, ensuring it’s well coated with the oil and onion mixture.
4. Add the black beans, diced tomatoes, vegetable broth, and taco seasoning to the pot.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 22 minutes.
6. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
7. Stir in the frozen corn, letting the residual heat thaw it.
8. Serve the taco bowls topped with diced avocado, chopped cilantro, and a squeeze of lime juice.

Craving something fresh and hearty? These bowls have a perfect balance of creamy avocado, zesty lime, and hearty beans. Try serving them with a side of tortilla chips for an extra crunch.

Instant Pot Shrimp Taco Bowls

Just when you thought weeknight dinners couldn’t get any easier, here comes a dish that’s as simple as it is delicious. These Instant Pot Shrimp Taco Bowls are your ticket to a flavorful meal with minimal fuss.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup white rice
• 1 cup water
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1 cup corn, frozen
• 1 cup black beans, canned and drained
• 1 avocado, sliced
• 1/2 cup salsa
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Set the Instant Pot to ‘Saute’ and heat 1 tbsp olive oil for 2 minutes.
2. Add 1 lb shrimp and 1 tbsp taco seasoning to the pot. Saute for 2 minutes, stirring occasionally, until shrimp are pink.
3. Remove shrimp from the pot and set aside.
4. Add 1 cup white rice and 1 cup water to the pot. Stir to combine.
5. Place the lid on the Instant Pot and set to ‘Manual’ for 3 minutes on high pressure.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Fluff the rice with a fork, then stir in 1 cup corn and 1 cup black beans.
8. Divide the rice mixture among bowls, top with the cooked shrimp, 1 avocado sliced, 1/2 cup salsa, and 1/4 cup cilantro.
9. Serve with lime wedges on the side for squeezing over the bowls.

Vibrant and packed with flavor, these bowls are a feast for the eyes and the palate. The creamy avocado and zesty lime bring everything together beautifully, making it a dish you’ll want to make again and again.

Instant Pot Pork Taco Bowls

Oh, you’re going to love how these Instant Pot Pork Taco Bowls come together with minimal fuss and maximum flavor. Perfect for those nights when you want something delicious without spending hours in the kitchen.

Ingredients

• 1 tbsp olive oil
• 1 lb pork shoulder, cubed
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup chicken broth
• 1 cup salsa
• 1 cup corn kernels
• 1 cup black beans, rinsed
• 2 cups cooked rice
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the pork cubes, salt, black pepper, cumin, and chili powder. Cook until the pork is browned on all sides, about 5 minutes.
3. Pour in the chicken broth and salsa, stirring to combine.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 25 minutes.
5. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
6. Open the lid and stir in the corn and black beans.
7. Serve the pork mixture over cooked rice, topped with avocado slices, chopped cilantro, and a squeeze of lime.

Tender, flavorful pork with a hint of spice pairs wonderfully with the creamy avocado and fresh cilantro. Try serving these bowls with extra lime wedges on the side for an added zing.

Instant Pot Lentil Taco Bowls

Kickstart your week with a dish that’s as easy to make as it is delicious. These Instant Pot Lentil Taco Bowls are your ticket to a flavorful, fuss-free meal that’ll have everyone asking for seconds.

Ingredients

• 1 cup dried green lentils
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 2 cups vegetable broth
• 1 cup salsa
• 1 cup cooked rice
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. Set the Instant Pot to ‘Saute’ and heat the olive oil.
3. Add the onion and garlic, sauteing for 2 minutes until fragrant.
4. Stir in the taco seasoning and lentils, coating them well.
5. Pour in the vegetable broth and salsa, giving everything a good stir.
6. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
7. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
8. Fluff the lentil mixture with a fork and season if needed.
9. Divide the cooked rice among bowls, top with the lentil mixture, avocado slices, and cilantro.
10. Serve with lime wedges on the side for squeezing over the top.

Now, these bowls are all about the contrast—creamy avocado against the hearty lentils, with a zing from the lime. Try adding a dollop of sour cream or a sprinkle of cheese for extra indulgence.

Instant Pot Quinoa Taco Bowls

Perfect for those busy weeknights when you’re craving something hearty yet healthy, these Instant Pot Quinoa Taco Bowls come together in a flash. You’ll love how the quinoa soaks up all the bold taco flavors, making every bite deliciously satisfying.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup water
• 1 tbsp olive oil
• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1/2 cup shredded cheese
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. Set the Instant Pot to ‘Saute’ and heat the olive oil for 2 minutes.
2. Add the ground beef to the pot and cook until browned, about 5 minutes, breaking it apart with a spoon.
3. Stir in the taco seasoning, ensuring the beef is evenly coated.
4. Add the rinsed quinoa, water, black beans, corn, and diced tomatoes to the pot. Give everything a good stir.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 1 minute.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Fluff the quinoa mixture with a fork, then divide into bowls.
8. Top each bowl with shredded cheese, chopped cilantro, avocado slices, and a lime wedge for serving.

Now the quinoa is perfectly fluffy, packed with protein, and bursting with taco flavor. Serve it with extra lime wedges on the side for a zesty kick, or scoop it up with some crispy tortilla chips for added crunch.

Instant Pot Black Bean Taco Bowls

Absolutely everyone needs a go-to meal that’s both easy and packed with flavor, and that’s where these Instant Pot Black Bean Taco Bowls come in. You’ll love how simple they are to whip up, especially on those busy weeknights when you’re craving something hearty but don’t have hours to spend in the kitchen.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup dried black beans, rinsed
• 2 cups vegetable broth
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1 cup cooked rice
• 1/2 cup shredded cheese
• 1/4 cup chopped cilantro
• 1/2 cup diced tomatoes
• 1/2 avocado, sliced

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes.
2. Add the diced onion and minced garlic, sautéing for 3 minutes until softened.
3. Tip: Stir frequently to prevent sticking and ensure even cooking.
4. Add the rinsed black beans, vegetable broth, taco seasoning, and salt to the pot.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 25 minutes.
6. Tip: For best results, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure.
7. While the beans cook, prepare the rice according to package instructions.
8. Once the beans are done, stir them well to combine all the flavors.
9. Tip: For a creamier texture, mash a small portion of the beans before serving.
10. Divide the cooked rice among bowls, top with the black bean mixture, and garnish with shredded cheese, chopped cilantro, diced tomatoes, and avocado slices.

Perfectly balanced with creamy avocado and hearty beans, these taco bowls are a texture lover’s dream. Try serving them with a side of crispy tortilla chips for an extra crunch that contrasts beautifully with the soft beans and rice.

Instant Pot Turkey Taco Bowls

Busy weeknights call for meals that are both easy and delicious, and that’s exactly what you’ll get with these Instant Pot Turkey Taco Bowls. You’ll love how quickly they come together, leaving you more time to relax or tackle the rest of your evening.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 cup uncooked white rice
• 1.5 cups chicken broth
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Set the Instant Pot to ‘Saute’ and heat the olive oil for 2 minutes.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in the onion and garlic, cooking for another 2 minutes until softened.
4. Mix in the taco seasoning, ensuring the turkey is evenly coated.
5. Add the rice, chicken broth, black beans, corn, and diced tomatoes to the pot, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 3 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Fluff the rice with a fork, then sprinkle with cheddar cheese and cilantro before serving.

Just like that, you’ve got a meal that’s packed with flavor and texture, from the tender turkey to the fluffy rice and crisp veggies. Try topping it with avocado slices or a dollop of sour cream for an extra touch of creaminess.

Instant Pot Fish Taco Bowls

Fancy a quick, delicious meal that brings the beach to your kitchen? These Instant Pot Fish Taco Bowls are your ticket to a flavorful escape, no passport needed. Perfect for busy weeknights or lazy weekends, they’re as easy to make as they are to love.

Ingredients

– 1 lb white fish fillets, cut into chunks
– 1 tbsp olive oil
– 1 cup chicken broth
– 1 tbsp taco seasoning
– 1 cup corn kernels
– 1 cup black beans, rinsed and drained
– 1 cup cooked rice
– 1 avocado, sliced
– 1/2 cup shredded cheese
– 1/4 cup chopped cilantro
– 1 lime, cut into wedges

Instructions

1. Set your Instant Pot to ‘Saute’ and heat 1 tbsp olive oil.
2. Add the fish chunks to the pot, cooking for 2 minutes until slightly browned. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Pour in 1 cup chicken broth and sprinkle 1 tbsp taco seasoning over the fish. Stir gently to combine.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ for 3 minutes.
5. Once done, quick release the pressure. Carefully open the lid. Tip: The fish should flake easily with a fork when done.
6. Add 1 cup corn kernels and 1 cup black beans to the pot, stirring to warm through.
7. Divide 1 cup cooked rice among bowls, topping with the fish mixture, 1 avocado sliced, 1/2 cup shredded cheese, and 1/4 cup chopped cilantro. Tip: For an extra zing, squeeze a lime wedge over each bowl before serving.
Vibrant and packed with textures, these bowls offer a creamy avocado contrast to the tender fish and crunchy veggies. Try serving them with extra lime wedges on the side for those who love a tangy kick.

Conclusion

Concluding our roundup, these 10 Delicious Instant Pot Taco Bowls offer a treasure trove of easy, flavorful meals perfect for any night of the week. We hope you’re inspired to whip up one (or more!) of these tasty dishes. Don’t forget to leave a comment sharing your favorite and pin this article on Pinterest to spread the taco love. Happy cooking!