Instant Pot Salsa Chicken with Cilantro Lime Quinoa

Have you joined the Instant Pot cult? I love mine, BUT (and some Instant Pot fanatics may disagree with me), I don’t think it’s the right appliance for everything. Some things deserve their time in the oven or on the stove. However. This recipe is not one of them. This salsa chicken is so quick to throw together, because the IP does most of the work.

It’s a filling recipe thanks to all the protein from the chicken, quinoa, and beans. And don’t forget about all the fiber too. When I’m prepping food for the week, this is one of my favorite recipes to have going while I’m working on other recipes.

If you’ve never used your Instant Pot before, I definitely recommend doing the “Water Test” first. You can find instructions in your manual or online. It doesn’t take long, but it’s very helpful to understand the workings of your pot and know the terminology (like What the Heck does Natural Release mean?).

Let your Instant Pot do the work for your next weeknight meal or meal prep. Super filling from the chicken, beans, and quinoa, this is a great, healthy meal that's easy to throw together.

Print Recipe
Instant Pot Salsa Chicken with Cilantro Lime Quinoa
A filling meal with minimal hand on time that is perfect for a weeknight or meal prep. A nice kick from the salsa and chipotle is offset by the cilantro-lime quinoa.
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
4 servings
Ingredients
  • 1 lb boneless, skinless chicken thighs
  • 1 cup salsa heat level of your choosing. I typically use either mild or medium
  • 1/4 cup water this helps the Instant Pot come to pressure
  • 1 tablespoon pureed chipotle peppers with adobo or chipotle paste
  • 1/4 teaspoon salt additional to taste
  • 1/2 teaspoon cumin
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 lime zested and juiced
  • 1/4 cup chopped cilantro
  • 2 ears corn kernels cut of the cob. Can sub frozen corn kernels
  • 1 14.5oz can black beans rinsed and drained
  • avocado, sour cream, shredded lettuce, etc. optional toppings
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
4 servings
Ingredients
  • 1 lb boneless, skinless chicken thighs
  • 1 cup salsa heat level of your choosing. I typically use either mild or medium
  • 1/4 cup water this helps the Instant Pot come to pressure
  • 1 tablespoon pureed chipotle peppers with adobo or chipotle paste
  • 1/4 teaspoon salt additional to taste
  • 1/2 teaspoon cumin
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 lime zested and juiced
  • 1/4 cup chopped cilantro
  • 2 ears corn kernels cut of the cob. Can sub frozen corn kernels
  • 1 14.5oz can black beans rinsed and drained
  • avocado, sour cream, shredded lettuce, etc. optional toppings
Instructions
  1. In the liner of your instant pot, add the chicken thighs, salsa, water, chipotle, cumin, and salt. Give everything a quick stir. Add your lid to the instant pot (make sure the valve is set to sealing). Set your pot to High Pressure for 20 minutes. Let Natural Release for 5 minutes then Quick Release.
  2. While the chicken is cooking in the instant pot, make the quinoa. Add the rinsed quinoa and water to a pot. Bring to a boil on high heat. Cover, and reduce heat to medium-low and let simmer for 20 minutes. When done cooking, remove pot from heat and stir in the chopped cilantro, lime juice, lime zest, and salt to taste. Set aside and cover to keep warm.
  3. When the chicken is done in the instant pot and the pressure has been released, add the corn kernels to the pot and cook on High Pressure for 2 minutes. Natural Release for 2 minutes then Quick Release the pressure.
  4. With two forks shred up the chicken thighs in the instant pot. Stir in the black beans.
  5. Dish up the quinoa and salsa chicken, corn, bean mixture. Serve with toppings of your choice!
Recipe Notes

Store leftovers in airtight containers in the fridge for no more than 5 days.

Do you ever buy a can of chipotle peppers in adobo, use a little for a recipe, and then have to throw it away? What I do is puree the whole can, peppers and adobo sauce, then scoop tablespoon sized globs onto a parchment lined baking sheet. Freeze. And then store the frozen scoops in a zip top baggie. Whenever I want to use some chipotle in a recipe I just add a dollop or two. This is what I recommend doing for this recipe as well. No waste 🙂

If you are new to the Instant Pot cult, I HIGHLY 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.

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