Description
These Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor! These are great for meal prep!
Yield: 4servings | Serving Size: 1bowl
Ingredients
For The Chicken
1/2teaspoonkosher salt
1/2teaspoonground cumin
black pepper, to taste
1tablespoonchipotle paste
1cupprepared mild salsa
1poundboneless, skinless chicken thighs
2ears corn, husks removed
For The Quinoa
3/4cupuncooked quinoa, rinsed and drained
1cupplus 2 tablespoons water
1/4teaspoonkosher salt
1lime, juiced
1/2tablespoonolive oil
2tablespoonschopped cilantro
For the Bowls
1cuphalved cherry tomatoes
4oz1 small haas avocado, sliced
4lime wedges
2tablespoonschopped 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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