Instant Pot Salsa Chicken Quinoa Bowls
Instant Pot Salsa Chicken Quinoa Bowls are a healthy weeknight dinner or an easy meal prep. Let the Instant Pot do the work cooking the chicken thighs while you prepare the easy cilantro lime quinoa. Using pantry staple ingredients makes this super easy to make.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Instant Pot, Main Dish
- Method: Pressure Cooker
- Cuisine: Mexican
Ingredients
Salsa Chicken
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 cups salsa
- 1/4 teaspoon salt
- 1 teaspoon cumin
- 1 14oz can corn kernels (rinsed and drained)
- 1 14oz can black beans (rinsed and drained)
- additional toppings (Avocado, sour cream, shredded cheese, etc.)
Cilantro Lime Quinoa
- 1 cup quinoa (rinsed)
- 2 cups water
- 1/4 cup chopped cilantro
- 1 lime (zested and juiced)
Instructions
Instant Pot Salsa Chicken
- To your Instant Pot, add the chicken thighs, salsa, cumin and salt. Mix together, add lid, and set to sealing. Cook on Manual High Pressure for 18 minutes. Natural Release for 5 minutes then Quick Release.
- Shred the chicken thighs with two forks and stir in the corn and beans.
Cilantro Lime Quinoa
- While the chicken is cooking, cook the quinoa according to package directions.
- When quinoa is done cooking, pour into a bowl and stir in the lime zest, juice, cilantro, and salt. Taste and adjust salt if needed.
- Assemble the chicken and quinoa into bowls. Top with any desired toppings. Enjoy!
Notes
Store leftovers in airtight containers in the fridge for up to 5 days.
If you are new to using the Instant Pot, I recommend first doing the "Water Test" to learn how your pot works. This helps clear up the confusion with Natural vs Quick Release, how the pot comes to pressure, etc.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 577
- Sugar: 9.8 g
- Sodium: 1251.2 mg
- Fat: 12.1 g
- Carbohydrates: 69.2 g
- Fiber: 13.6 g
- Protein: 49.8 g
- Cholesterol: 159.8 mg