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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.

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Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

4.97 from 79 votes
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 minutes
Cook: 30 minutes
Total: 35 minutes
Yield: 4 servings
Serving Size: 1 bowl


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.

Last Step:

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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


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

  1. This is one of my favorite Skinny Taste recipes – the flavors just pop and everything tastes so fresh.

  2. OMG – this is the best recipe you have ever and posted and now one of my fav things to eat!!! I used frozen corn, and white chicken breasts. Also, only one tablespoon of chipotle, as last time I over-did it. Got the salsa from Costco. My husband hates Quinoa, but he LOVED it in this dish! BTW, this was my FIRST time using my new Insta-Pot! I am on cloud nine!!!

  3. 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!!

  4. 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.

  5. 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.

  6. 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!

  7. 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. 

  8. 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!!

  9. 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.

  10. 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 🙂

  11. 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.

  12. 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?

  13. 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.

  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. Avatar photo
    Ali Crookston

    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.

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

      1. So late to the party! 4-6 hours on low. Buy good thighs not cheap store brand otherwise tougher meat. She has crock pot directions in explanation of the recipe.

  19. 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.

    1. Avatar photo
      Christine Seibert

      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!!!

  20. 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!

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

  22. Avatar photo
    Julie Donohoe

    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 🙂

  23. 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?

  24. 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!

  25. 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!

  26. 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

  27. 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.

  28. 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.

  29. Avatar photo
    Rebecca Uhlir

    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.

  30. 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!! 

  31. 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!

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

  33. 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.

  34. 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!

    1. 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.

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

  36. 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?  

    1. I doubled the recipe and left the cooking time the same, it turned out great. I would leave it the same.

  37. 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! 

  38. 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.

  39. 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.

  40. 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.

  41. 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. 

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    Elizabeth Jenkins

    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.

  43. Avatar photo
    Mary J Fleming

    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!!

  44. 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.

  45. 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.

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    Juliana Sprister

    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. 

  47. 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!!

  48. 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!!!  

  49. Avatar photo
    Karen Karpinski

    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!

  50. 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.

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

  52. 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 ❤❤❤

  53. 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

    1. 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. 

    2. Avatar photo
      Sharon Golden

      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.

  54. 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. 

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

  56. 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. 

    1. 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.

  57. 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!

  58. 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!

  59. 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!

    1. Avatar photo
      Tara Lambros

      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 🙂

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

  61. 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.

  62. 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 🙂

    1. 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.

  63. 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!!!

  64. 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. 

    1. If you double the amount chicken, you should double every ingredient as you are now making twice the serving size.

  65. Avatar photo
    Danielle Wein

    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!

  66. Avatar photo
    Whitney Adamson

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

  67. 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.  

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

  69. Avatar photo
    Rebecca A Mathias

    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.

  70. Avatar photo
    Michelle Wobbe

    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!

  71. Avatar photo
    Justin Greene

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

  72. 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!

  73. 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!

  74. Avatar photo
    Melissa Bereuter

    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. 

  75. Avatar photo
    Stephanie Crow

    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!!

  76. 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!

    1. 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! 

  77. 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.

  78. 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!

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

  80. Avatar photo
    Melissa Zonis

    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. 

  81. 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?

  82. 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!

  83. 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. 

  84. 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?

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

  86. 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.

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