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–+ servings
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!
Yield: 4 servings
4.96 from 65 votes

Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
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!

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 1/4 cup 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.

Video

Nutrition

Serving: 1bowl, Calories: 400kcal, Carbohydrates: 40g, Protein: 29.5g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 107mg, Sodium: 648mg, Fiber: 7g, Sugar: 6.5g
Blue Smart Points: 8
Green Smart Points: 9
Purple Smart Points: 4
Points +: 10