Place chicken breast into the Instant Pot, sprinkle with taco seasoning, add spinach and black beans and then pour chicken broth and salsa on top to cover.
Seal the instant pot, hit the poultry button and set the timer for 15 minutes.
While the chicken is cooking, chop the tomatoes, avocados, cilantro, lettuce and anything else you want to add to your taco bowls
When the timer goes off, turn the nozzle on the cover to naturally release the steam.
When all of the steam has been released, about 5 minutes, shred the chicken inside the pot with a fork.
Serve the salsa chicken over brown rice or cauliflower rice or you can use it as taco filling in tortillas.
If you don't own an Instant Pot, this recipe can be made in a slow cooker with the same low level of effort, but it will take longer. Throw in all ingredients on low for 4-6 hours and go about your day.
Our favorite taco bowl toppings are: