Description
This Instant Pot Chipotle Chicken Bowl with Cilantro Lime Quinoa is a flavorful, healthy meal perfect for busy weeknights. Tender chicken infused with smoky chipotle peppers combines with zesty cilantro lime quinoa and fresh toppings like avocado and salsa for a balanced, satisfying dinner that comes together quickly using your Instant Pot.
Ingredients
For the Chipotle Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 2–3 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce (from the chipotle peppers can)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup low sodium chicken broth
- 1 tablespoon olive oil
For the Cilantro Lime Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water or low sodium chicken broth
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon salt
Toppings and Garnishes:
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh corn kernels (optional)
- 1/2 cup black beans, rinsed and drained
- Fresh cilantro leaves
- Lime wedges
- Sour cream or Greek yogurt (optional)
- Hot sauce or salsa
Instructions
- Prepare the Instant Pot and Chicken: Set the Instant Pot to sauté mode and add olive oil. Once hot, add the chipotle peppers, adobo sauce, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine and release the spices’ aroma.
- Add Chicken and Broth: Place the chicken breasts into the Instant Pot and pour in the chicken broth. Make sure the chicken is mostly submerged to ensure even cooking.
- Pressure Cook the Chicken: Seal the Instant Pot lid and set to pressure cook on high for 10 minutes. Once cooking is complete, allow a natural pressure release for 10 minutes, then do a quick release to let out remaining steam.
- Shred the Chicken: Open the lid carefully and remove the chicken breasts. Use two forks to shred the chicken finely. Return the shredded chicken to the pot and stir to coat with the chipotle sauce.
- Cook the Cilantro Lime Quinoa: While the chicken cooks, rinse the quinoa thoroughly. In a medium saucepan, bring water or chicken broth to a boil. Add the quinoa and salt, cover, reduce heat to low, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Stir in chopped cilantro and lime juice.
- Assemble the Bowls: Divide the cilantro lime quinoa evenly among serving bowls. Top with shredded chipotle chicken, avocado slices, cherry tomatoes, corn, and black beans. Garnish with cilantro leaves and lime wedges.
- Serve: Add optional toppings like sour cream or hot sauce, as desired. Serve warm and enjoy your flavorful, nutritious Instant Pot Chipotle Chicken Bowls!
Notes
- Adjust the number of chipotle peppers to control heat level.
- For extra creaminess, add a dollop of sour cream or Greek yogurt on top.
- Quinoa can be cooked in the Instant Pot simultaneously if you have a steamer basket.
- Leftover chicken can be stored in an airtight container in the fridge for up to 4 days.
- Use low sodium broth to better control the salt content.
