I’ve got Instant Pot chicken taco bowls that are incredibly flavorful, built on juicy chicken thighs and cauliflower rice, and ideal for meal prep. These bowls are high in protein, healthy fats, and fiber. They can be made gluten free, dairy free (if you swap yogurt and omit cheese), paleo, low carb, and Whole30 compliant.
Why are these chicken taco bowls so awesome?
They’re fuss-free. The Instant Pot cooks the chicken quickly while you prepare the rest of the components, so the meal comes together fast—perfect for busy weeknights or preparing lunches ahead.
Key reasons they stand out:
- Flexible diets: gluten free, grain free, dairy free (with adjustments), paleo, Whole30, and low carb friendly.
- Highly customizable: swap your favorite salsa, cheese, or yogurt; add or omit toppings as desired.
- Nutritious: a balanced mix of protein, healthy fats, and fiber to keep you satisfied.
- Meal prep friendly: make a batch of chicken ahead of time and use it in bowls, salads, tacos, or over chips during the week.
What ingredients do you need?
- Boneless, skinless chicken thighs
- Green salsa (salsa verde)
- Bone broth or low-sodium chicken broth
- Kosher salt and black pepper
- Taco seasoning
- Cauliflower rice (fresh or thawed frozen)
- Greek yogurt or coconut yogurt
- Homemade paleo mayonnaise (optional)
- Shredded cheese (optional; omit for Whole30)
- Red onion, finely diced
- Avocado, diced
- Fresh cilantro, roughly chopped
- Limes, cut into wedges
The ingredient list is short and adaptable, so you can tailor the bowls to taste and dietary needs.
How to make Instant Pot chicken taco bowls
Instant Pot chicken
- Set the Instant Pot to Manual (High). Add the chicken thighs, kosher salt, black pepper, garlic powder, green salsa, bone broth, and taco seasoning. Stir to combine.
- Seal the lid and cook on High pressure for 12 minutes.
- When the cook time ends, allow a natural pressure release for 10 minutes, then carefully move the valve to venting to release remaining pressure.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the Instant Pot insert and toss with the cooking juices. Set aside to cool slightly.
Mayo-salsa sauce
In a small bowl, combine the paleo mayonnaise (or your preferred mayo) with additional green salsa to taste. Set aside for drizzling over the bowls.
Cauliflower rice
- Heat a large sauté pan over medium-high for 2 minutes. Add avocado oil or ghee and heat another minute.
- Add the cauliflower rice, salt, pepper, and garlic powder. Sauté for about 5 minutes, stirring frequently, until tender. Taste and adjust seasoning.
Assemble the bowls
Divide the cauliflower rice into bowls. Top with shredded chicken and some of the cooking juices. Drizzle the mayo-salsa mixture, then add a dollop of Greek or coconut yogurt (if using), shredded cheese (optional), diced red onion, avocado, and cilantro. Finish with a squeeze of fresh lime and serve.
Recipe notes and questions
- Use any salsa verde you like; a hatch green chile salsa adds a smoky note but any green salsa works.
- Shredded cheeses such as Mexican blend, Colby Jack, or cheddar all work; omit for Whole30.
- If using frozen cauliflower rice, thaw for about 30 minutes before cooking or add a couple extra minutes to the sauté time.
- This mixture is excellent inside taco shells, on a salad, or over tortilla chips if you prefer.
Can I use regular rice instead?
Yes. Cook rice separately (rice cooker, Instant Pot, or stovetop) and use it in place of cauliflower rice for a higher-carb version.
What size Instant Pot do I need?
A standard 6-quart Instant Pot works well for the quantities listed here.
Toppings are key
Don’t skip the toppings—fresh ingredients brighten the bowl. Favorite toppings include yogurt, cheese, avocado, red onion, cilantro, and lime. You can change them to suit your preferences: serve the chicken on salad greens, inside taco shells, or as a filling for meal bowls.
Recipe: Instant Pot Chicken Taco Bowls
Servings: 6 | Prep time: 15 mins | Cook time: 30 mins
Ingredients
Chicken
- 1 pound boneless, skinless chicken thighs
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅔ cup green salsa
- ¼ cup bone broth or low-sodium chicken broth
- 2 teaspoons taco seasoning
Bowls
- ½ cup paleo mayonnaise (or your preferred mayo)
- ½ cup additional green salsa
- 2 tablespoons avocado oil or ghee
- 6 cups cauliflower rice
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 ½ teaspoons garlic powder
- ½ cup Greek yogurt or coconut yogurt
- ½ cup shredded cheese (optional)
- ⅓ cup red onion, finely diced
- 1 avocado, diced
- ¼ cup cilantro, roughly chopped
- 2 limes, cut into wedges
Instructions (condensed)
- Place all chicken ingredients in the Instant Pot. Cook on High pressure for 12 minutes, then allow a 10-minute natural release before quick-releasing remaining pressure.
- Shred the chicken and return to the pot with the cooking juices.
- Mix mayo and green salsa in a small bowl for the sauce.
- Sauté cauliflower rice with oil, salt, pepper, and garlic powder until tender, about 5 minutes.
- Assemble bowls: cauliflower rice, shredded chicken and juices, mayo-salsa, yogurt (if using), cheese (optional), red onion, avocado, cilantro, and lime.
Notes
- Hatch green chile salsa adds extra flavor, but any salsa verde is fine.
- Adjust cheese and yogurt to keep the bowls Whole30 or dairy free.
- If using frozen cauliflower rice, defrost before cooking or add a little extra sauté time.
- Store components separately or mixed—both work for easy reheating and weekday lunches.
Nutrition (per serving, approximate)
- Calories: 502 kcal
- Carbohydrates: 19 g
- Protein: 21 g
- Fat: 39 g
- Fiber: 6 g
- Sodium and other values will vary based on brands and substitutions.
Tried this recipe? Leave a note about your variations and how it turned out—sharing tweaks helps others customize and enjoy it too.