Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
Prep Time: 5mins
Cook Time: 30mins
Total Time: 35mins
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
black pepper(to taste)
1cupprepared mild salsa
1poundboneless(skinless chicken thighs)
2ears corn(husks removed)
For The Quinoa
3/4cupuncooked quinoa(rinsed and drained)
1cupplus 2 tablespoons water
For the Bowls
1cuphalved cherry tomatoes
4oz1 small haas avocado, sliced
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.