Name: Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: For Chicken:; ½ tsp kosher salt; ½ tsp ground cumin; black pepper; 1 tbsp chipotle paste; 1 cup salsa; 1 lb chicken thighs; 2 ears corn; For Quinoa:; ¾ cup quinoa; 1 cup water; ¼ tsp kosher salt; 1 lime; ½ tbsp olive oil; 2 tbsp cilantro; For Bowls:; 1 cup cherry tomatoes; 4 oz small haas avocado; 4 lime wedges; 2 tbsp cilantro

instant pot chipotle chicken bowls with cilantro lime quinoa recipe

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.

Preparation: 5 minutes

Cooking: 30 minutes

Total: 35 minutes

Serves:

Ingredients

For Chicken:

½tspkosher salt
½tspground cumin
black pepper,to taste
1tbspchipotle paste
1cupsalsa,prepared mild
1lbchicken thighs,boneless skinless
2ears corn,husks removed

For Quinoa:

¾cupquinoa,uncooked, rinsed and drained
1cupwater,plus 2 tbsp
¼tspkosher salt
1lime,juiced
½tbspolive oil
2tbspcilantro,chopped

For Bowls:

1cupcherry tomatoes,halved
4ozsmall haas avocado,sliced
4lime wedges
2tbspcilantro,chopped

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 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.

Nutrition

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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