Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
User Reviews
5
Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
Description
The chicken thighs are seasoned with kosher salt, cumin, black pepper, chipotle paste, and salsa, then cooked under high pressure in the Instant Pot for 20 minutes, making them tender enough to shred easily. Corn is then cooked in the same pot for a short time. Meanwhile, quinoa is prepared separately by boiling and simmering with water and salt, then dressed with lime juice, olive oil, and cilantro for bright flavor.
Bowls are assembled by layering quinoa, shredded chicken mixed with sauce, corn cut from the cob, cherry tomatoes, and slices of avocado. Additional cilantro and lime wedges serve as fresh garnish. This creates a vibrant and satisfying dish that balances smoky, spicy, acidic, and creamy elements suitable as a filling lunch or dinner.
Ingredients
- 1/2 teaspoon kosher salt
- 3/4 cup quinoa rinsed and drained, uncooked
- 1 cup cherry tomato halved
- 1/2 teaspoon cumin ground
- 1 cup plus 2 tablespoons water
- 4 oz avocado 1 small hass, sliced
- black pepper (to taste)
- 1/4 teaspoon kosher salt
- 4 lime wedges
- 1 tablespoon chipotle paste
- 1 lime (juiced)
- 2 tablespoons cilantro chopped
- 1 cup salsa prepared, mild
- 1/2 tablespoon olive oil
- 1 pound boneless (skinless chicken thighs)
- 2 tablespoons cilantro chopped
- 2 corn husks removed, ears
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 400kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 29.5g | 59% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 648mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 6.5g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
