Instant Pot Chicken & Black Bean Tacos {or} Burrito Bowls

Instant Pot Chicken & Black Bean Tacos boast a tender, flavorful filling, equally delicious in burrito bowls and effortlessly made in the pressure cooker!

Instant Pot Chicken & Black Bean Tacos {or} Burrito Bowls ~ this tender, flavorful filling -- loaded with chicken, black beans, corn, salsa, and taco seasoning -- is effortlessly made in the pressure cooker! | FiveHeartHome.com

Well, y’all…I’ve hopped on board the Instant Pot Train and I’m still zooming down the tracks! Ever since sharing my Instant Pot German Lentil Soup a few weeks ago, I’ve been busy converting lots of longtime favorite recipes to be cooked in this little wonder of a pressure cooker. My latest adaptation were some Slow Cooker Chicken & Black Bean Tacos from the early days o’ the blog. My family loves this recipe and I make it frequently. But now thanks to my Instant Pot, I can whip it up without any forethought or planning…and using frozen chicken, at that!

Instant Pot Salsa Chicken Frozen

That’s right…I made these Instant Pot Chicken & Black Beans Tacos using frozen chicken breasts (and corn) that I already had in the freezer! I also used canned black beans, a jar of salsa, and some homemade taco seasoning that was already residing in my pantry. Are you sensing a trend here? This is a great recipe for those evenings when you didn’t plan ahead for dinner and you only have a few minutes to throw something together.

Shredded Chicken Tacos Pressure Cooker

What’s even better is that your thrown-together-something turns out pretty darn tasty for being so simple. And it’s also versatile! My kids like this shredded chicken goodness as a filling for tacos…

Instant Pot Chicken Black Bean Tacos

…while my hubby and I love it over rice or quinoa as a burrito bowl. In fact, I always cross my fingers for leftovers so that I can enjoy it at lunch the next day.

Instant Pot Chicken Burrito Bowl

You can also enjoy this Instant Pot Chicken & Black Bean concoction rolled into enchiladas or burritos, folded into quesadillas, sprinkled over nachos or chalupas…or just straight out of a bowl!

Chicken Tacos with Black Beans and Corn

However you choose to enjoy your chicken/black beans/corn, the real glory is in the toppings. Allow me to enumerate a few of our favorites:

  • avocado (sliced or diced)
  • diced tomatoes
  • pickled jalapeños
  • pico de gallo
  • shredded cheese
  • fresh cilantro
  • salsa
  • sour cream

Instant Pot Chicken Tacos

Cool, fresh, creamy, and/or crunchy ingredients only serve to enhance the savory, juicy chicken, the tender beans, and the sweet corn. I’m telling ya, don’t skimp on the toppings!

Pressure Cooker Chicken Burrito Bowl

So have y’all joined the Instant Pot/pressure cooker craze yet and, if so, are there specific recipes you’d like me to share? I’ve been using mine a lot lately and I’m happy to post more of the recipes that I’m finding success with, if there’s an interest. In the meantime, happy Taco Tuesday! Or Burrito Bowl Wednesday…or Nacho Thursday…or perhaps we should just call it Instant Pot January. 😉

Pressure Cooker Chicken Tacos

Helpful Tips, Tricks, & Equipment
(some affiliate links below)

  • This is the Instant Pot that I have.
  • Since a pressure cooker requires enough liquid to create steam, I added 1/2 cup of water to this recipe to be on the safe side. There is probably already enough liquid between the moisture released from the chicken and the salsa, but in case your salsa is extra thick and/or your pressure cooker is extra sensitive, I don’t want your pressure cooker to give you an error code.
  • If you feel that the addition of water makes your shredded chicken filling too wet, simply use a slotted spoon to serve it. The extra liquid is actually helpful if you end up having leftovers, since it continues to get absorbed by the chicken once in the refrigerator.
  • Each chicken breast should weigh between 8 and 10 ounces. You’ll want to add a few minutes of extra cooking time if using very large chicken breasts…12 total minutes for thawed or 15 minutes for frozen.
  • Adjust the spiciness of this recipe by using medium or hot salsa instead of mild. For extra heat, you can also sprinkle in a little cayenne or (my favorite) smoky, spicy chipotle chile pepper powder.
  • To save time when throwing together slow cooker or pressure cooker recipes, I often use jarred, refrigerated minced garlic instead of chopping up fresh cloves of garlic.

Instant Pot Chicken & Black Bean Tacos ~ this tender, flavorful filling -- loaded with chicken, black beans, corn, salsa, and taco seasoning -- is effortlessly made in the pressure cooker and also makes a great addition to Burrito Bowls! | FiveHeartHome.com

Instant Pot Chicken & Black Bean Tacos

Yield: 6 servings

Instant Pot Chicken & Black Bean Tacos


  • 1/2 cup water
  • 3 large boneless, skinless chicken breasts (around 1 3/4 pounds total)
  • 1 package taco seasoning (or 3 tablespoons Homemade Taco Seasoning)
  • 2 tablespoons mined fresh garlic
  • 2 (15-ounce) cans black beans, rinsed & drained
  • 2 cups frozen corn
  • 2 cups (16 ounces) salsa
  • Tortillas or rice/quinoa, for serving
  • Optional garnishes: sliced avocado, diced tomatoes, shredded cheese, fresh chopped cilantro, salsa, sour cream, pico de gallo, etc.


  1. Pour the water into the pressure cooker insert and place the chicken breasts in the bottom. Sprinkle with the taco seasoning and minced garlic. Place black beans and corn on top, and pour salsa evenly over everything.
  2. Seal the lid of the Instant Pot according to the owner's manual and cook on HIGH pressure for 10 minutes for thawed chicken breasts (or 12 minutes for frozen chicken breasts).
  3. When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions).
  4. Open the lid and use two forks to pull the chicken breasts into big chunks (remove the chicken to a plate or cutting board if that's easier). Stir all of the ingredients to combine. Taste and adjust seasonings, if desired. Scoop with a slotted spoon (or lift with tongs) and serve on flour tortillas (or over rice or quinoa) with plenty of your favorite toppings!
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♥More taco goodness…

Slow Cooker Honey Lime Pulled Pork Tacos
Slow Cooker Honey Lime Pulled Pork Tacos ~ tender, spicy-sweet pork piled on flour tortillas and topped with red cabbage, carrots, avocado, cotija cheese, and fresh cilantro for an easy, effortless dinner...and the leftover pork is fantastic on nachos! | FiveHeartHome.com

Taco Shepherd’s Pie
Taco Shepherd's Pie ~ a comfort food classic gets a Tex-Mex twist with taco-seasoned, salsa-spiced ground beef, studded with black beans and topped with cheesy green chile mashed potatoes! | FiveHeartHome.com

Slow Cooker Carnitas Tacos
Slow Cooker Carnitas Tacos (or Mexican Pulled Pork) ~ perfect for taco night or Cinco de Mayo | FiveHeartHome.com

Ultimate Taco Salad with Avocado Ranch Dressing
Ultimate Taco Salad ~ an explosion of contrasting flavors and textures, from spicy taco meat and velvety black beans to acidic tomatoes and crisp fresh corn, all topped with crunchy tortilla chips and a creamy, cilantro-flecked Avocado Ranch Dressing! | FiveHeartHome.com

See all of our RECIPES <<< here!

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Real Food Slow Cooker Suppers Cookbook ~ 80 brand new, easy, from-scratch, family-friendly, slow cooker dinner recipes using real, unprocessed ingredients! | FiveHeartHome.com



  1. Oh my..soooo yummy and fresh! This is something I can eat all the time 🙂

  2. Jeannine Warner says:

    Thank you for converting your original recipe to the pressure cooker! I make the original ALL THE TIME (last week for staff lunch, in fact 🙂 ), and it’s so delicious. It’s well worth the small effort to mix together your homemade taco seasoning. Thank you!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so happy to hear that you enjoy these tacos and my homemade taco seasoning, Jeannine! I hope this pressure cooker version is a hit as well. 🙂

  3. This recipe is so amazing, I had to comment on it. I’m usually not thrilled with proteins cooked in the instant pot or slow cooker. This recipe is company good, tailgate good, pot luck good. I will be serving it at my next event. I used half a packet of Trader Joes taco seasoning and a jar of Green Mountain Gringo medium salsa. So perfect.

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