Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
Ingredients
The Chicken
-
½
teaspoon
kosher salt
-
½
teaspoon
ground cumin
-
to taste
black pepper
-
1
tablespoon
chipotle paste
-
1
cup
prepared mild salsa
-
1
pound
boneless, skinless chicken thighs
-
2
ears
corn
The Quinoa
-
¾
cup
uncooked quinoa
-
1 ⅙
cups
water
-
¼
teaspoon
kosher salt
-
1
lime
juiced
-
½
tablespoon
olive oil
-
2
tablespoons
chopped cilantro
For the Bowls
-
1
cup
halved cherry tomatoes
-
4
oz
small haas avocado, sliced
-
4
pieces
lime wedges
-
2
tablespoons
chopped cilantro
Instructions
- Combine the salt, cumin, black pepper, chipotle, and salsa in a medium bowl.
- Place the chicken in the pressure cooker and pour the salsa mixture over it. Cook on high pressure for 20 minutes.
- Perform a quick or natural release, then add the corn and cook on high pressure for an additional 2 minutes.
- Meanwhile, cook the quinoa by adding it, water, and salt to a saucepan. Bring to a boil, then reduce heat, cover, and cook for 18 to 22 minutes until liquid is absorbed.
- Fluff the quinoa with a fork, then stir in lime juice, olive oil, and cilantro.
- Remove the corn and set aside. Shred the chicken and mix with ½ cup of the sauce.
- Cut the corn off the husks.
- Assemble the bowls with ⅔ cup quinoa, ½ cup shredded chicken, ⅓ cup corn, ¼ cup tomatoes, and 1 oz avocado per bowl.
- Top with remaining cilantro and serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
14g
Total carbohydrates
40g
Total protein
29.5g
Sodium
648mg
Cholesterol
107mg
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