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Chipotle Chicken Bowl with Lime Cilantro Quinoa- Instant Pot Recipe

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This recipe for Chipotle Chicken Bowl with Lime Cilantro Quinoa- Instant Pot is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 tsp kosher salt
1/2 tsp ground cumin

black pepper to taste
1Tblsp chipotle or chili paste
1 cup mild salsa
1 lb boneless chicken thighs
2 ears corn, husks removed
FOR QUINOA:
3/4 cup uncooked quinoa, rinsed and drained
1 cup + 2 tablespoons water
1/4 tsp kosher salt
1 lime, juiced
1/2 Tbsp chopped cilantro
FOR BOWLS:
1 cup halved cherry tomatoes
4 oz avocado, sliced
4 lime wedges
2 Tbsp chopped cilantro
Directions:
Directions:
1. In a medium bowl combine the salt, black pepper, chipotle/chili paste.
2. Place the chicken in the pressure cooker and pour salsa over the chicken. Cook on high pressure for 20 minutes. Quick or natural release. Add the corn and cook on high pressure 2 minutes.
In a crockpot do the same but cook on high for 3-4 hours.
3. Add the quinoa, water and salt to a saucepan and cook over high heat, bring to a boil. Once boiling, reduce heat to low and cover the pot. Cook for about 18-20 minutes or until the liquid is absorbed. Fluff with fork. Remove from heat. Stir in the lime juice, olive oil, and the cilantro.
4. When the chicken is cooked, remove corn and set aside on a dish.
5. Remove the chicken and place a bowl, shred and add 1/2 cup of the sauce. Cut corn off his.
6. Place 3/4 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 oz avocado.
7 Top with remaining cilantro and lime wedges.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
400 calories, 14 g fat, 40 carbs, 30 G protein, 7 g fiber

 

 

 

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