Lunch
Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
Chipotle salsa simmers with chicken thighs until the meat turns silky and shreds apart with barely a touch. Spooned over quinoa brightened with lime and cilantro, the juicy chicken releases a smoky warmth that mingles with sweet corn and creamy avocado in every bite.
- Total
- 47 min
- Prep
- 5 min
- Cook
- 42 min
- Serves
- 4
Nutrition per Serving
- Calories
- 400
- Protein
- 30g
- Carbs
- 40g
- Fat
- 14g
- Fiber
- 7g
- Sugar
- 7g
- Sodium
- 648mg
Ingredients
- 1/2 tsp kosher salt
- 1/2 tsp ground cumin
- black pepper (to taste)
- 1 tbsp chipotle paste
- 1 cup prepared mild salsa
- 1 lb boneless (skinless chicken thighs)
- 2 ears corn (husks removed)
- 3/4 cup uncooked quinoa (rinsed and drained)
- 1 cup plus 2 tablespoons water
- 1/4 tsp kosher salt
- 1 lime (juiced)
- 1/2 tbsp olive oil
- 2 tbsp chopped cilantro
- 1 cup halved cherry tomatoes
- 4 oz 1 small haas avocado, sliced
- 4 lime wedges
- 2 tbsp 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 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.