How To Make Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
Have a complete meal in one bowl with this recipe for chipotle chicken bowls. The perfect seasoned meat is served with tomatoes, quinoa, corn, and avocado.
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 for 20 minutes. Quick or natural release, add the corn and cook on high pressure for 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 2 tablespoons of cilantro.
When chicken is cooked, remove corn and set aside on a dish.
Remove the chicken and place in a bowl, shred and add ½ cup of the sauce. Using a knife, cut the corn off the husk.
Place ⅔ cup quinoa in each bowl, with ½ cup shredded chicken topped with more sauce, ⅓ cup corn, ¼ cup tomatoes and 1 ounce avocado.
Top with remaining cilantro and serve with lime wedges.
- Calories: 519.12kcal
- Fat: 27.81g
- Saturated Fat: 6.44g
- Trans Fat: 0.10g
- Monounsaturated Fat: 12.70g
- Polyunsaturated Fat: 6.07g
- Carbohydrates: 43.99g
- Fiber: 8.14g
- Sugar: 8.17g
- Protein: 27.41g
- Cholesterol: 111.13mg
- Sodium: 987.39mg
- Calcium: 72.30mg
- Potassium: 1027.43mg
- Iron: 3.63mg
- Vitamin A: 71.33µg
- Vitamin C: 21.51mg
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