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Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

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These Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor!

These Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor! I like to make them with chicken thighs but if you prefer white meat, chicken breast would work too. Extra limes for squeezing on top are recommended!
Instant Pot Chipotle Chicken Bowls

I like to make them with chicken thighs but if you prefer white meat, chicken breast would work too. Extra limes for squeezing on top are recommended!

These Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor! I like to make them with chicken thighs but if you prefer white meat, chicken breast would work too. Extra limes for squeezing on top are recommended!

This is a great dish for meal prep if you like to make meals ahead for the week. Make it on the weekend or your day off and pack them ready in meal containers. I recently purchased these glass meal prep containers (affil link) by Prep Naturals which I am loving.

If you don’t have an Instant Pot, this (affil link) is the one I have, but you can make this in a slow cooker on low 4 to 6 hours. My best advice is double the chicken recipe (same cook time) and use it the next day for tacos or taco salads, the chicken is so good! If your family doesn’t like spicy foods, you can leave the chipotle out.

I have lots of Instant Pot recipes, click here to see the others!

Helpful Tips and Variations:

  • You can use frozen corn in place of fresh if it’s off season.
  • If making this for meal prep for the week, slice the avocados as you need them to avoid browning. And/or squeeze of lime on top.
  • Sub chipotle in adobo sauce instead of chipotle paste if people can’t find the paste.

More Instant Pot Recipes

Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

4.96 from 75 votes
7
Cals:400
Protein:29.5
Carbs:40
Fat:14
These Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor!
Course: Dinner, Lunch, Meal Prep
Cuisine: American, Mexican
These Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor! I like to make them with chicken thighs but if you prefer white meat, chicken breast would work too. Extra limes for squeezing on top are recommended!
Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Yield: 4 servings
Serving Size: 1 bowl

Ingredients

For The Chicken

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • black pepper, to taste
  • 1 tablespoon chipotle paste
  • 1 cup prepared mild salsa
  • 1 pound boneless, skinless chicken thighs
  • 2 ears corn, husks removed

For The Quinoa

  • 3/4 cup uncooked quinoa, rinsed and drained
  • 1 cup plus 2 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1 lime, juiced
  • 1/2 tablespoon olive oil
  • 2 tablespoons chopped cilantro

For the Bowls

  • 1 cup halved cherry tomatoes
  • 4 oz 1 small haas avocado, sliced
  • 4 lime wedges
  • 2 tablespoons chopped cilantro

Instructions

  • In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
  • Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure 20 minutes. Quick or natural release, add the corn and cook high pressure 2 minutes.
  • Meanwhile, add the quinoa, water and salt to a saucepan and cook over high heat, bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 18 to 22 minutes, or until all the liquid is absorbed. Fluff with a fork and remove from heat. Stir in the lime juice, olive oil, and 2T cilantro.
  • When chicken is cooked, remove corn and set aside on a dish.
  • Remove the chicken and place in a bowl, shred and add 1/2 cup of the sauce. Using a knife cut the corn off the husk.
  • Place 2/3 cup quinoa in each bowl, with 1/2 cup shredded chicken topped with more sauce, 1/3 cup corn, 1/4 cup tomatoes and 1 ounce avocado.
  • Top with remaining cilantro and serve with lime wedges.

Last Step:

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Video

Nutrition

Serving: 1 bowl, Calories: 400 kcal, Carbohydrates: 40 g, Protein: 29.5 g, Fat: 14 g, Saturated Fat: 2 g, Cholesterol: 107 mg, Sodium: 648 mg, Fiber: 7 g, Sugar: 6.5 g

Categories:

These Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor! I like to make them with chicken thighs but if you prefer white meat, chicken breast would work too. Extra limes for squeezing on top are recommended!

These Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor! I like to make them with chicken thighs but if you prefer white meat, chicken breast would work too. Extra limes for squeezing on top are recommended!

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288 comments on “Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa”

  1. Avatar photo
    Sarah-Anne Nicholas

    This recipe is so easy to make!! The chicken is so juicy and both the sauce and the quinoa are so flavorful! The sweetness of the corn and the fresh pop of tomato really round this out. Will definitely be making again!!

  2. This is soooo delicious! I’ve made a lot of SkinnyTaste recipes and have liked 99% of them, but this has to be in the top 5. The chicken came out so soft that it fell apart just taking it out of the Instant Pot. I used the whole 12 oz container of salsa, frozen corn, and a bit of chipotle pepper from a can. Definitely going to make this regularly.

  3. Love this recipe and one that is similar in the Meal prep book for slow cooker chicken enchilada bowl. I had chicken breasts frozen so didn’t want to do them in a slow cooker so I looked to this recipe. I did the sauce from Meal prep book but did this for the pressure cooker idea -my chicken breasts were 10 ounces each, two of them and frozen and I did for 15 minutes high pressure and a natural release–they were plenty done and shredded just fine. ( internal temp 185-195) I think I could go a release after 5 or 10 minutes and they would be done. Flavor fantastic and so many ways to serve them. Like over quinoa and with corn and also black beans nice.

  4. I stumbled across this recipe while having one of those exasperated “I don’t know what to make for dinner” moments and so glad I did – it was easy and excellent! Healthy, fresh, flavorful, and perfect for a warm weather meal (or any time, really). I didn’t have ears of corn on hand, so just subbed frozen corn. My whole family loved it. Adding it to my regular rotation. Thanks for another great healthy recipe!

  5. This recipe is AMAZING! I’m trying to incorporate more easy meal prepping in my schedule.  I’m so grateful for tasty, filling recipes like this! Thank you so much!!

    1. Just lovely!!! I am usually picky about heat and flavours because I can’t handle anything too spicy but I like some kick, and this recipe really fit the bill! Such a healthy and addictive bowl. Thank you! I doubled this recipe in my instant pot as others did and did not change the cook time at all and it was perfect. 

  6. Super tasty and super easy! Our family is crazy busy during the week and I can make this on a typical busy weeknight!!! I love it!!

  7. Made this tonight for meal prep, it was so good I wish I made double the recipe! My quinoa turned out a little mushy bc I followed the directions on the box rather than what is written here.

  8. This looks amazing! Can’t wait to make this weekend. Would this be higher calorie with brown rice instead of quinoa? Not a quinoa fan 🙂