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.
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
30minutes 10minutes
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
30minutes 10minutes
  • 1lb boneless, skinless chicken thighs
  • 1cup salsaheat level of your choosing. I typically use either mild or medium
  • 1/4cup waterthis helps the Instant Pot come to pressure
  • 1tablespoon pureed chipotle peppers with adoboor chipotle paste
  • 1/4teaspoon saltadditional to taste
  • 1/2teaspoon cumin
  • 1cup quinoarinsed
  • 2cups water
  • 1 limezested and juiced
  • 1/4cup chopped cilantro
  • 2ears cornkernels cut of the cob. Can sub frozen corn kernels
  • 114.5oz can black beansrinsed and drained
  • avocado, sour cream, shredded lettuce, etc.optional toppings
  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.