Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

This post may contain affiliate links. Read my disclosure policy.

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

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!
Print WW Personal Points
4.96 from 74 votes
Did you make this recipe?

Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

400 Cals 29.5 Protein 40 Carbs 14 Fats
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Yield: 4 servings
COURSE: Dinner, Lunch, Meal Prep
CUISINE: American, Mexican
These Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor!


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


  • 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.



Serving: 1bowl, Calories: 400kcal, Carbohydrates: 40g, Protein: 29.5g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 107mg, Sodium: 648mg, Fiber: 7g, Sugar: 6.5g
WW Points Plus: 10
Keywords: Chipotle Chicken, Instant Pot, Instant Pot Chipotle Chicken, meal prep chipotle chicken bowl, Meal Prep Chipotle Chicken Bowls

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!

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. 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.

  2. 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.

  3. Delicious recipe and so easy! I will definitely be making this again.

  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!!

    • 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. hi!! do you serve this hot?

  7. 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!!

  8. 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.

  9. 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 🙂

  10. What would the point value be if I used chicken breast instead? Also, I see you mentioned substituting the chicken for chickpeas. How would you cook that? I’m excited to try this.

  11. I read through a lot of reviews before posting this to make sure no one had said anything about it. The ingredients call for 2TBSP of cilantro in the quinoa and 2TBSP for the bowls, but in the directions, it says to put 1/4 cup cilantro in the quinoa. which is right?

  12. Another incredible recipe. I did find that using the chicken thighs, the actual points for purple plan end up being 6, but it’s fine. It was well worth the points. Next time I’ll try a mix of breast and thigh, or just used a whole chicken, why not. The meat was so tender I barely needed to pull it apart.

  13. This was amazing and flavors were awesome!!  Thank you!!

  14. This recipe sounds amazing! I am trying to cut back on meat intake though; is there a sub for the chicken? (e.g.: Tofu?) If so, how much to replace? Thank you!

  15. This was amazing!!  Yum yum!  I used chicken breasts instead to lower the points. I will definitely make this again. Thank you!

  16. We just bought an Instant Pot and this was our first meal in it. Oh my, the chicken was amazing! Very flavorful and easy to shred. We will definitely make this again!

  17. I just got an instant pot and made this recipe last night. The chicken was SO GOOD! It was tender, flavorful, and was incredibly easy to shred. I followed the recipe exactly (20 minutes high pressure, then released the steam) and used a fresh salsa from my local grocery as opposed to a jarred one – incredible! I will definitely be making this again and experimenting with different salsas.

  18. I thought I had reviewed this recipe but I hadn’t because I did it in the slow cooker. I triple this recipe because it’s that good! I use a medium to hot salsa because I like the tang of heat. Gina, this is such a simple and fresh meal that is perfect for meal prep. I use the pyrex storage containers with the air tight lids to keep in the freezer and just take out the morning I need it for dinner and make the quinoa. My husband loves to bbq so I give him corn on the cob to grill! Perfect. Thanks for all the great recipes.

    • I’m trying to make this on a crockpot, would you mind sharing how long did you cook it for and temperature please? TIA

  19. Easy to make, very good, I’ll make it again

  20. Tried this last week and I’m in love! Has anyone put this in the freezer as meal prep for easy lunches? I would like to be able to grab it out of the freezer and take it for lunch when school starts again.

    • Souper cubes Re what I just used to store this bring for lunches. I did some in the tray with four of the 1 cup size due to the fact both me and my hubby are both working from home. It’s nice because it is so good I go ahead and defrost another of I am still hungry or it is a late lunch. I am so excited to make this for family when they come to visit in July!!!

  21. How many ww points is it? It says “Freestyle Points: 8Points +: 10”

  22. This was SO DELICIOUS!!!!!!!!! The only change I made was substituting corn on the cob for frozen corn because that was the only kind We had at the time. Yet, it was still fabulous!!!!!!! Definitely a repeat often dinner!

  23. Tried this today…so delicious! I used chicken breasts and they came out tender and flavorful. Will definitely make again!

  24. Do you change the time if you use chicken breasts instead?

  25. This recipe is AWESOME!!, my son and I just made it, the chicken is so tasty and juicy we will definitely be making this again. we may have to try some more of your recipes 🙂

  26. If I don’t add the avacado how many points per serving will this recipe be?

  27. Do you really need to cook the chicken for 20 minutes? Other times I’ve cooked chicken (breast anyway) in the instant pot it only called for 10 minutes or less cooking time. Thoughts?

  28. This was amazing! I had no idea what chipotle paste was but I used chipotle in adobo sauce. I used a tablespoon of the sauce and I mashed up a pepper and added it in. So good. This is definitely a keeper!

  29. This recipe is one of my all time favorites! The chicken is AMAZING. I will use the leftovers for tacos, bowls, quesadillas or just on its own. Spicy, tender, flavorful. I couldn’t find chipotle paste so I used the chipotles peppers in adobe sauce. I just dumped the whole can in my slow cooker (about 2.5 hours on high) with the other recommended ingredients. When the chicken was done, I removed the chipotles peppers (but I think they gave a ton of flavor) and shredded the chicken. Yum!

  30. Is there a way to make the quinoa in the instant pot at the same time???

  31. Can I substitute other veggies for the corn?

  32. I gave this recipe 2 stars because its titled “instant pot” but its impossible to cook without adding extra water. I get a burn signal before the pressure even builds up. I added enough water to cover the chicken about 2/3 and then added extra spices to make up for the water. Everything else tasted great. Id reccommend this recipe in the oven or slow cooker if you dont want to adjust anything

  33. Made this last night as part of my weekly lunch meal prep. It was super easy to make and delicious for lunch today (eaten cold). I used couscous because I prefer it to quinoa and substituted sriracha for the chili paste. Definitely keeping this one in my regular rotation.

  34. This is my favorite recipe. I always make a double batch so we can have it for dinner and I can take it in my lunch for the week.

  35. Very good! I doubled up on the cumin though.

  36. This is amazing!! My kids loved it!!

  37. I just made this tonight. I did some alterations since I don’t have an Instant Pot. I browned the chicken in some olive oil, then added some chicken stock to make a braising liquid to the salsa mixture. I then added the corn in with the chicken to finish cooking on the stove. Ended taking about the same amount of time as the Instant Pot. Turned out delicious.

  38. I made this tonight, it was perfect!! I was really nervous about just putting the salsa in without liquid, so I put 3/4 of a cup of chicken broth as well as the salsa mixture and it was more than enough. I think just adding the salsa would have been fine, but this wash second instant pot recipe so I was being cautious. I added frozen corn when the recipe said and it was crisp and delicious. The corn is exactly what this dish needed, that bit of sweetness. My husband and I loved it, this is definitely going to be in our standard rotation of recipes! Thank you!! 

  39. My husband moaned during the entire meal… that was the best thing I’ve made in a very long time. Even my 6 year old LOVED it!

  40. This is SO GOOD. It completely hit the spot and I have yet to have a skinnytaste recipe that wasn’t amazing. Thanks!

  41. loved this recipe. it has great flavor and its easy to deconstruct for kids. I love using my instant pot too. i only wish i had cooked up a batch of quiona ahead of time, because i like it better in the instant pot.

  42. Very good flavor! I have a lot of leftover chicken, but it won’t go to waste. 🙂

  43. We like things a little spicier, so we used a medium salsa.  Great as leftovers.

  44. This is so absolutely delicious. Since learning the recipe we have made it almost every week.

    Note, I couldn’t find Chipotle paste, so instead I got canned Chipotle peppers in adobo sauce and chopped them up very finely.

    Thanks for the recipe!

  45. If I double the recipe, what changes are necessar?

    • I cooked a double batch for the same time and it turned out great…I had to add 1/2 cup of water to the pot to get it to fully pressurize.

  46. First ever attempt at our new cooker- and it was amazing! Daughter and husband asked for regular rotation on our menu! 

  47. If I quadruple the recipe – how long do I cook it for in instapot?  Granted making sure I do not overfill – doesn’t adding more actually increase pressure?  

  48. Made this last night and it was a big hit,!  I thought the lime in the quinoa was a bit too much until we ate it with the chicken and all the fixings.  Wonderful! 

  49. I made this for the first time and it was a huge hit! I had enough for three dinners and two leftovers (I used a pound of boneless, skinless chicken breasts). I can’t believe how much flavor it had! Definitely making this again.

  50. Can you make this with the 8 Qt Duo? I plan on trying this for my first time using the instant pot. Can’t wait to try it.

  51. Seriously everyone LOVED it. My daughter hates beans and halfway through noticed there were beans in there…
    “MOM why didn’t you tell me there were beans in here?!” She shrugged when I told her because I knew she wouldn’t have been open minded about it….and continued to demolish her bowl. Amazing.

  52. Can I substitute quinoa with brown rice? 

  53. So so good!! 

  54. I love this! So good! I make it in the crockpot and just use a chipotle style salsa. I make them into lunches for the week and they are delicious and filling. 

  55. we didn’t have Chipotle paste so I use Chipotle flavored hot sauce. And I left out the cilantro because my family doesn’t care for it. This was an absolutely delicious meal. I made it in the instant pot and it was great.

  56. I don’t know what I would do without you, Gina <3

  57. So delicious!! The combination of flavors is perfect! I am not a huge fan of quinoa but it fit perfectly into this dish. Don’t be afraid to use more lime as she suggests!!

  58. Thanks to this recipe, I finally learned to cook quinoa right! At high altitude too. I used frozen corn and seared it in the pan before adding to the bowl, and used the Skinny taste restaurant salsa recipe as my mild salsa! It was wonderful, thank you.

  59. The chicken was excellent!

  60. I am going to make this, but no salsa on hand, I am going to sub petite diced fire roasted tomatoes with chipotle pepper, and add some adobo sauce to see how it comes out. I also have chicken breasts to use, about 14 oz of them.

  61. My husband and I loved this!

  62. To be honest I made this knowing that my family probably wouldn’t like it but it looked to me and that is all that mattered today. I was completely wrong. Everyone voted this to becoming one of our new favorites. I am a bit stunned. Thank you very much for posting this. 

    I wasn’t able to find chipotle paste so I purchased a can of chipotle peppers and diced them up. I also used frozen corn and threw it in for about 5 minutes. It didn’t even get to pressure but did the trick. 

  63. This recipe is amazing, and so easy! I added 2 TBS tomato paste to the mixture to get a richer tomato taste, and thickened the sauce with some corn starch/water using the saute setting after the chicken was removed. Then added the shredded chicken back into the sauce. So versatile! Love it!!

  64. delicious and easy to make

  65. Sooooooooo good!!!! Couldnt find chipotle paste, but found chipotle sauce so used that instead and added a little extra chipotle powder. This was unbelievably delicious! Another one of your recipes to add into my repertoire!! You’re amazing! Thank you!!!  

  66. We LOVED this recipe for “Chipotle Chicken”.  It was so easy to do and the flavors were fantastic.  I must say that I had to use what I had in the kitchen so here are my changes:
    Peach/Mango Salsa from Kroger  (sweet&spicy great with the chicken)
    Boxed quinoa – “Far East” – Mediterranean flavor
    I gently cooked the chicken in the salsa and spices (minus the chipotle) in bit of EVOO on the stove top in a large sauce pan – shredded it when done.  20 – 30 Minutes.  The rest I followed as written.  YUMMY!

  67. This was really easy and delicious! I used frozen chicken breasts and still cooked for the 20 min on high pressure, but then let it natural release for 5 min. I also used frozen corn on the cob and cooked at high pressure for 3 min with quick release. Came out perfect.

  68. If you make it in a crock pot do you put the corn in the whole time? 

  69. Yum! How would I do the chicken in a croc pot?

  70. What size pot do you use?

  71. This looks delicious-how would I make this in the crock pot? Add does the quinoa cook in the crock pot as well? 

  72. Can the chicken be frozen?

  73. This is my families favorite recipe! We’ve made it 100 times. We use oven and bbq grill to cook it though because I have no instant pot ????. Grill the corn for added flavor and season and grill chicken before putting in a baking dish to cook covered with sauce in the oven. It is so so good. Thank you for these amazing recipes! I’m actually getting 4 picky children and 1 picky husband to eat more well balanced, healthier meals thanks to your genius ❤❤❤

  74. How do you make it in a crock pot?

  75. How does this not burn without liquid in it? Salsa is not adequate. Or are we to assume you need to add the 1 cup water or stock required? Just curious

    • My question too. New to instant pot!!

    • I made this with my instant pot with just the salsa mixture and it turned out just fine. It didn’t burn

    • The salsa is wet enough and provides enough moisture for the instant pot.

    • I have to chime in. I think it may depend on which model instant pot you are using. If using a DUO or previous model, I don’t doubt it will work. BUT I would never attempt this in a newer model (ULTRA) because of the newer sensors in the heating element. 

    • With an instant pot you only need a small amount of liquid (about 1 cup), the liquid does not evaporate like other methods, in fact the food under pressure will produce liquid. Many times I find I have put too much liquid and my dish becomes soupy, so I have to cook it down with the lid off which can over cook the food. The Art of pressure cooking is putting the right amount of liquid to food and having it turn out perfectly!

      I am learning and I love the idea of cooking quickly with simple ingredients and having left overs! Also my kitchen does not get hot so instant pot cooking works well in the summer time.

  76. This was delicious and easy.  I have been making Skinnytaste and sharing all the good news with everyone through my Facebook, etc.  Everyone in my family loves all your recipes.  The way they describe it all is “savory” and they are absolutely right.  This is a great easy recipe. 

  77. How would you edit the recipe for frozen chicken thighs? Thank you!!

  78. What would the freestyle points be if I subbed cauliflower rice for quinoa?

  79. Can you do this on stovetop? I don’t have instantpot or slowcooker.

  80. Made this last night and it was amazing!!!!  If we sub cauliflower rice for quinoa, what would the freestyle point value be? 

  81. Made this for the second time and WOW!! My 4 year old had an entire serving AND requested both the chicken and quinoa for lunch tomorrow!!! I made exactly as recommended but with 2 large chicken breasts  and I guess it wasn’t too spicy for his palate. Too bad for me though…lunch leftovers are only enough for Daddy and Nico. 

  82. Can I use frozen corn?

    • Out of season I use the frozen corn on the cob. Cook it on the bbq even though it’s snowing ???? and it’s always turned out perfect.

  83. Very yummy! I’m not a fan of chipotle so I omitted it. Was delish! 🙂

  84. Amazing good! I used chicken thighs and breasts because my family likes both. Great sauce that I saved to add to a soup later. Thank you!

  85. Oh my goodness!!! This was the bomb! I’m an instant pot newbie and this was the second recipe I tried! I’m in love! My kids didn’t eat it because it’s too spicy, which is translation for “I’m cranky and ready for bed”. I’ll be putting this in our regular rotation!

  86. if i’m not using corn on the cob…can I add frozen corn to the instant pot & when?

  87. Made this tonight – very good!  Will be making again!  Here are some of the things I did:

    – slow cooker for 4.5 hrs on low.  Chicken not dry at all!
    – didn’t have chipotle paste, used a chipotle “flavoured” hot sauce.  We like spicy food, so will prob use 2T next time
    – used frozen grilled corn (Trader Joes) – cheated, just thawed it in the microwave and served

    Very tasty, very easy (and healthy!) dinner!

    • Next time just throw the frozen corn in the slow cooker with a couple minutes left – stays crunchy! That’s what we did in the pressure cooker 🙂

  88. Thoughts on browning the chicken first with the spice rub only?

  89. When do ou put in the corn if using frozen corn and the crockpot?
    Also how many points if using chicken breast instead?

  90. What are some good meal prep/glass containers like the ones used in the video?

  91. I’ve made or had made for me a lot of recipes from Skinnytaste and without a doubt this was the best one. So many complimentary flavors. This was my third recipe for the instant pot and I love how fast it cooks and how tender and moist the meat is every time. Can’t wait for more…or to make this one again. it’s going into regular rotation for sure.

  92. Hey Gina,

    If we don’t like corn, should we skip the 2 minute re-cook? Do it w/o the corn? Or cook the chicken 22 minutes and continue on? Neither myself or the hubs like corn!

    Not sure if you’ll respond because it’s so far past the original post date, but worth a try 🙂

    • Hey Jenny – Just made this the other night and skipped the corn. Did not add the additional 2 min (though my initial cook did have an extra 5 min for frozen chicken). It turned out fantastic. You’re fine to skip that extra 2 min.

  93. This was seriously DELICIOUS! I have never made quinoa before and was a little intimidated but this was so yummy! I made it in my new instant pot last night and had it for lunch today! Thank you Gina! I have seriously loved just about every recipe of yours I have tried!!!

  94. Can I do this in my crock pot on high? Don’t have an instant pot and don’t have 4 hours!

  95. Do you need one cup of salsa or 1 and a half? Mine came out dry. I used my crockpot and I cooked the chicken for 4 hrs. I even double the amount of chicken. 

  96. Hi Gina! I love all your recipes, haven’t tried one that I haven’t liked yet! I am wondering since a chicken thigh is 4 smart points and chicken breast is zero would I subtract those points if using chicken breast instead? Thank you!

  97. I love your recipes! And lovey instant pot. Is it possible to use frozen chicken instead? How much longer would you cook it? Thanks!

  98. Totally awesome and so easy!  The entire family loves it. I make it frequently. 

  99. So delicious – I used my crockpot – 4 hours on low and then it sat for another 4 on warm till I got home.  Used frozen corn which we warmed in the sauce after taking the chicken out.  

  100. So delicious ! Just a quick question is this recipe 400 calories per serve or for the whole dish? 

  101. What’s the freestyle points. Don’t see them on any of the recipes. 

  102. I followed your instructions very closly, but my instant pot said burn’ at some point in the cooking. Have you experienced this? It’s my first time using the instant pot and it was a little frustrating. But it turned out delicious.

  103. I love your recipes!! Thank you for making them accessible!

  104. Excellent…very flavorful! 

  105. Ahhhh….chipotle paste! A game changer. I hate buying the cans and only using part of it and then having to either freeze or disgard the rest. I just found some on Amazon for $9. It’s going in the fridge right alongside my tubed tomato paste …. the other great invention of our times!

  106. This looks awesome and plan to make tomorrow. Just curious, do you think chipotle powder will be okay?

  107. Can you use frozen chicken? If so how long should you cook it?

  108. Made this tonight – it was really delicious. I bought chipotle in adobo sauce and used half of the amount called for because we don’t like it too spicy – it was perfect for us. Also, I don’t have an instant pot but I do have a pressure cooker and it worked well – just added a bit of oil in first and cooked 20 minutes (3 good sized chicken breasts). Added a dollop of sour cream and it was awesome. Next time I’d put this all atop a lettuce base and get extra greens. A definite keeper!

  109. Hi, will this recipe work in a 3 qt instant pot or do I need to half the recipe?

  110. Made this tonight for dinner.  Tweaked the recipe slightly by adding some extra chiles in adobo (I likely added over double what the original recipe called for) and I puréed the sauce before putting it in the crock pot with the chicken. I likely the consistency of the sauce better puréed than the chunky texture of the salsa.
    I was skeptical about this recipe but I was extremely surprised at how delicious it was. Even my hard-to-please husband said this meal was so good it  was like crack!

  111. I made these for me and my picky husband in my new Instant Pot. 
    1. I LOVE Instant Pot and that you share so many IP recipes
    2. This meal was DELICIOUS!! My husband already asked me to make it again.
    3. I love this blog. Thank you for helping me to eat delicious foods and to be healthy. 

  112. This was delicious!  Definitely adding this into our regular rotation!

  113. I just made this tonight for dinner and my whole family loved it! I subbed chipotle adobo sauce (the sauce from the can w/ peppers) for the paste, canned corn (couldn’t find fresh) and added black beans and it turned out great! My 3 year old found the chicken a bit too spicy but loved everything else… especially the quinoa! Definitely will be making this again! Thanks for another delicious and family friendly meal GIna!!

  114. Absolutely delicious!

  115. Can you put the chicken in frozen? If so, how long in the IP?

  116. This looks awesome! I put this recipe into the Recipe builder in WW and the points are now 5 points on the Freestyle program. Of course, in the Freestyle program, if you add more chicken it still doesn’t increase the point value. Can’t wait to try this recipe!

    • Wendy I think this is true if you use chicken breasts as thighs do have points even on Freestyle. Can you verify for me? I’d love it if it truly is only 5 points! 

  117. Super delicious! I didn’t have corn on the cob, so I just used frozen. My husband (not a veggie eater) was scooping the leftover corn/salsa mix out of the crock pot at the end. He even put the remainder in the fridge for leftovers.

  118. Made this tonight in my instant pot for my hubby as he loves Chipotle. I wasn’t expecting I’d like it much but I was way wrong! This recipe is so delicious and packed with flavour. We both could not get enough and even our 2 year old son ate a bunch! I used brown rice instead of quinoa but that’s about the only change I made. Thanks so much for the great recipe. This will be a staple for us!

  119. My husband and I aren’t fans of cilantro but I like the sound of this recipe otherwise…can I just omit the cilantro?

  120. Instapot vs slow cooker…does the chicken come out juicer in an instapot? Whenever I use the slow cooker for chicken it comes out dry. 

  121. Can you think about making an Instant Pot cook book!!!

  122. I’m new to instant pot cooking and I’m not really Sure how to do pot in pot cooking timing wise. Could you do the quinoa or rice pot in pot? And if you could how long would you cook it, still the 20 minutes?

  123. Im still new to the instapot.. is the cup of salasa enough liquid? It sounds like it would burn

  124. I loved this recipe!  I did substitute rice for the quinoa, though.

  125. I recently purchased an Instant Pot and knew that I had to try this recipe as soon as I saw it. It was delicious! It really does taste like Chipotle! I’m looking forward to my leftovers tomorrow! And as a person currently on WW, I am so grateful for your calculations. I can’t wait to try more of your recipes!

  126. So I just finally got an Instant Pot last week. Of course I’ve been playing with it almost every meal. Love it!! Anyhow…. made this today for dinner tonight.  I didnt have any regular salsa but, I had some Mango Salsa kicking around in the fridge so, I used that. I also threw the chicken in frozen and cooked it for 30 minutes instead of 20. Perfection!!! So good – tender and very juicy! Mmmmmm. 

  127. Hi Gina – I, too, could not find chipotle paste; however, I did find a recipe on-line that I made, because I wasn’t sure if sauce was good enough. I wasn’t sure if I could post it here or not. If so, the link is: If not, feel free to delete. Also it indicates freezer friendly, but I’m leaving the tomatoes, limes and avocado out and adding them at time of eating. Is that how you would do it, or add everything at once and then freeze?

  128. Hi there .. love the skinny taste slow cooker book .. I’m
    Considering buying an instantpot .. which do u recommend ? Thanks so much !! 

  129. Hi This looks great! I have to watch my sodium intake because of high bp. What do you think makes this higher in sodium. Trying to figure it out.

  130. If I use chicken thighs with bone in, is the cook time the same?

    • Hi Melissa,

      I realize you posted this months ago but figured I’d still respond as I made this recipe tonight with bone, in thighs. It was the same cook time & came out SUPER yummy. I will say, I didn’t add nearly enough spice but that’s my fault. 🙂 

  131. I made this in the slow cooker and it is delicious. I doubled the recipe (all ingredients) except chipotle (kept at 1 tbsp.) and cheated with a bag of frozen corn. I used tricolor quinoa and leftover chicken stock in place of water.  Leftovers for lunch are all ready to go and a Taco Tuesday dinner tomorrow will make my day so easy! Thanks. 

  132. This is labeled as freezer friendly – most of the time you have a note of some sort, but I didn’t see one on this. Would you recommend just putting the completed Bowl in the freezer and then taking out to thaw the night before? I have an 8qt instant pot so was going to double the recipe 🙂 

  133. Where is the bowl from? I have been looking for bowls!

  134. Hey Gina,
    What size Instant Pot do you have, the 6 or the 8 quart? I’m going to buy one and not sure which size to get. I make you recipes very often (I’ve been following you since 2011 you and your site are amazing!) but I also cook for one so I don’t know if I should bother getting the larger one or not. Help! Thanks! 

  135. Just made this recipe and it turned out GREAT ! It was a success, everybody loved it. It’s easy, healthy and very tasteful. We’ll be making this recipe again on weeknights that for sure.

  136. I don’t have either the instant pot, or crock pot. Can I cook everything on the stove?

  137. Hi Gina! Thank you for a great recipe! My husband and I literally make your recipes for all of our weeknight meals! Can you use either green or red salsa?

  138. Thinking it should be less time for boneless chicken breasts, is thatnot correct? 

  139. I made this last week with red quinoa and the flavors were wonderful. I also doubled the chicken and we made tacos with it on another night – gotta love cook once eat twice. 🙂

  140. I made this for Labor Day weekend and it was a big hit! I’m going to make it again tonight for dinner. It was so healthy and tasty. Love Skinnytaste!

  141. I made this on top of the stove because I didn’t have time in the morning to put it together in my crock pot. I used chicken breasts that I cut up and a thigh. I stir fried them very quickly and then added the salsa mixture and the corn that I cut off the cob. It came out very good. My only problem was that I only had quinoa for three. I used the 3/4 cup dry quinoa and the water but when I took out the 2/3 cup for two people I had only another serving. Any ideas why?  Other than that, it was a keeper! 

  142. I made this for dinner tonight and it was delicious! My husband loved it and my picky kids ate it right up. I used white rice for my family and cauliflower rice for myself. I’ve been using your recipes for the past  two years and have not found one that I haven’t liked! I rarely make dinner using a recipe that isn’t from skinnytaste. Thank you!!!!

  143. Is the chicken thawed when it goes in for 20 mins?or can it go from frozen? I will be using chicken tenderloins so they’re thinner…. alsoI am new to the Instant Pot life, but a long time skinnytaster!! So just not sure how things go with this InstantPot in terms of time. Thanks!

  144. I made this as part of my meal plan for the past week. My husband is in love with it. I used brown basmati rice instead of quinoa, because that’s what I had on hand. But this dish gets an A+!!

  145. This was outstanding! Been making a couple of recipes a week from here, and I have to say, they are hits. This was a particular standout. Thanks so much for this site and the fabulous recipes!

  146. As my husband said…”it’s a keeper! Loved it

  147. Can you do this with frozen chicken?

  148. Hi Gina, I’m wondering will this work for a 4qt instant pot? Thank you in advance. Can’t wait to try

  149. Hi Gina,
    I don’t have a pressure cooker or a slow cooker (the joys of living in a small apartment), is it possible to do this recipe using a frying pan?

  150. Will this work with cauliflower lime rice instead? 

  151. This is an excellent recipe for Freshii fans at a fraction of the cost at a fraction of the calories and no lineups at the food court. Yum yum yum.

  152. I made this as my first recipe in my new Instant Pot, it was delicious!!  I have made probably 8-10 recipes from this site and they have all been winners.  Thank you!

  153. Excellent recipe. Thanks, Gina! I saw this recipe and had to try it, and luckily Target had the Instant Pot you recommended. I did double the recipe so I had leftovers that I made two bento box lunches/dinners with. Everyone LOVED the chicken and the CORN WAS AMAZING. We left the corn on the cob since we were getting hungry because it smelled so good. Un-stuffed Cabbage Bowls are next and I want to try to hard boil eggs.  I was hesitant to buy the Instant Pot because I have a Crocpot already, but in reading through the recipes I see that you brown and sauté in the pot and don’t have to dirty a frying pan to do that for a Crocpot recipe. Win-win!

  154. I looked through the above questions and didn’t see the answer: 2 tbs or 1/4 c (4 tbs)?

  155. I just bought an Instant Pot at Walmart, and I’m looking forward to trying this recipe and a lot of other instant pot recipes to help save some time. Thanks for all the great recipes, Gina!

  156. EXCELLENT recipe, Gina! Thank you!!! I did double the amount of chicken as suggested and will be using that for tonight’s dinner. For those reading comments, I did not have the chipolte paste and improvised as is often necessary when cooking. I used canned chipolte in adobo sauce, took out one chipolte and seeded it, and finely chopped it up, thus creating my own paste.

  157. If using the crock pot instructions, when do you suggest adding the quinoa ? Or should that be done separately. Thanks for posting instructions for the crock pot! 🙂

  158. I want to buy an Instant Pot. Would you recommend the 6 quart or the 8 quart?

  159. If doubling the chicken, should I double all the other ingredients for the sauce as well or will there be enough sauce for 2 pounds of chicken? Also, if just using the chicken for other recipes can you tell me how many smart points per 1/2 cup of chicken (if you know). Thank you so much and I just love you and your recipes. I have both cookbooks and make up my own from all I am emailed. 🙂

  160. I found the anwer in the comments once my browser refreshed….thank you

  161. I am also wondering what to do if no chipotle paste?  I have tried finding it in grocery store but only come up with chipotle in adobo sauce.  Gina – I love your recipes and make them almost every meal now.  So thankful for your work!

  162. I made this over the weekend, and my family loved it! They said it was a keeper!

  163. Made this for dinner tonight and it was AMAZING. I don’t have a pressure cooker but it worked great in the slow cooker. I am terrible in the kitchen but this recipe was fool proof and my husband loved it. Gina, I just want to say thank you for sharing your wonderful recipes. It’s easy to get overwhelmed with all the blogs available but your recipes are the ones I come back to time and time again. The variety is fantastic and I never get frustrated confused or frustrated while making meals from your blog. Oh, and your photos are beautiful!  


  164. Hi Gina. I love your recipe for stewed chicken with corn for the pressure cooker in which you put the corn in at the beginning and cook it for the entire 20 mins. Is there a reason that you don’t do it that way with this recipe too? I like as little steps as possible. 🙂

  165. I made this dish for dinner last night and my family loved it. Definitely a keeper! I doubled the chicken as Gina suggested in hopes of using it for tacos but it was gone lol. 

  166. Got this in my in-box this morning and made it tonight – delicious!!  Have been told I must make this again 🙂 Just wanted to add that I followed suggestions to buy a second insert for my instant pot, so when the chicken and corn were done, I took the pot out, then put my second one in to cook the quinoa – 3/4 c quinoa, 9 fl oz water, 1 min high, 10 mins rest.  While the quinoa was cooking and resting, I cut the corn off the cob and shredded the chicken. Worked out great!

  167. 20 minutes seems like a long time for nonfrozen chicken. Has anyone tried this?

  168. What can I use instead of quinoa?

  169. Hi Gina,

    What Size of instant pot do you have? the 6qt?

  170. Can this be done on stove top?  If so, how?  Thank you.  

  171. this looks delicious! I’m planning to try it with my slow cooker this weekend. When would you recommend adding the corn when doing this in the slow cooker?

  172. What would the measurement be for the corn if you’re not using fresh? I will likely make this all year round when fresh corn in not available. Thank you!

  173. What is chipotle paste?

    • I buy the canned chipotle in adobo sauce in the Mexican aisle at the grocery store.  Then I put it in the food processor to make a paste and freeze the leftovers for skinny enchilada sauce or crock pot enchilada soup.  This recipe was so flavorful! I made the chicken in the crockpot and the quinoa in the instant pot.  1:1 ratio high pressure for 1 minute natural release.  I wish i made extra chicken for salads, tacos or enchiladas. 

  174. Where did you get those bowls? Can’t find that type anywhere! Love them.

  175. This looks delicious. Can you make this with chicken breasts?  If so, do you recommend cooking with or without bone?

  176. Gina! Love you cookbooks and online recipes. I have every utensil you could possibly think of in the kitchen! However, I don’t have a pressure cooker! Is there a brand you recommend? 

    Thank you for your amazing-ness!!! 

  177. If I’m making this in a slow cooker, when would be the best time to add the corn? Or would it be better to char corn in a skillet?
    Thank you. 

  178. What can I use instead of chipotle paste? 

  179. If you use the slow cooker method, when would you add the corn, or would you cook it separately?  Thanks, can’t wait to try this!  Every other Skinnytaste recipe we’ve tried has been a total winner!

  180. Yummmy!   One question what is chipotle paste?   Is it the sauce in canned chipotles?

  181. For making this in the crockpot, when do you recommend adding the corn-at the beginning or a later time? Thanks

  182. If using a slow cooker, when do you add the ears of corn? Thanks!Love your recipes. They’re always delicious and easy!

  183. Hi Gina! I had a quick question.  In step 3 it says a 1/4 cup cilantro, but in the ingredients list, it says 2 T.  Which would be correct?  Thank you!

  184. I do not have a pressure cooker, so I appreciate you including instructions for the crock pot. But I do have one question, at what point would you had the corn? Thanks.

  185. This recipe sounds delicious! Thank you for posting.

    A couple of questions:
    “If you don’t have an Instant Pot, this is the one I have, but you can make this in a slow cooker on low 4 to 6 hours…”

    Question: In your instructions, the chicken goes into the pressure cooker, followed by the corn for 2 minutes. When converting this recipe for a slow cooker, do I put the chicken and the corn in together for 4 to 6 hours? Or should the corn go in later?

    Also, where do you usually buy chipotle paste? I’m not sure I’m familiar with this ingredient & where to buy.

    Thank you!

  186. could I use chipotle in adobo instead of chipotle paste?

  187. Do you have a recipe for Salsa? Thank you 

  188. This sounds incredible! I’m always looking for new quinoa recipes!

  189. This looks incredible!! I am so excited to make this, thank you for sharing!! (and thank you also for giving crock pot instructions along with the instant pot steps, I haven’t yet made the plunge to buy one yet, so this was so helpful!)