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Delicious Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa photo
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Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

A quick, smoky chipotle chicken served over bright cilantro-lime quinoa for easy, flavorful bowls.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • black pepper to taste
  • 1 tablespoon chipotle paste
  • 1 cup prepared mild salsa
  • 1 pound boneless skinless chicken thighs
  • 2 ears corn husks removed
  • 3/4 cup uncooked quinoa rinsed and drained
  • 1 cup water plus 2 tablespoons
  • 1/4 teaspoon kosher salt for quinoa
  • 1 lime juiced
  • 1/2 tablespoon olive oil
  • 2 tablespoons chopped cilantro
  • 1 cup halved cherry tomatoes
  • 4 oz Hass avocado about 1 small, sliced
  • 4 wedges lime for serving
  • 2 tablespoons chopped cilantro for topping

Instructions

  • In a medium bowl, whisk together 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, black pepper to taste, 1 tablespoon chipotle paste, and 1 cup mild salsa until combined.
  • Place the chicken thighs in the Instant Pot and pour the salsa-chipotle mixture over them, coating evenly.
  • Close the lid and cook on high pressure for 20 minutes. Perform a quick release or natural release per your preference, then open the lid.
  • After the initial cook, add the husked corn to the pot, close the lid, and cook on high pressure for 2 minutes; then quick release pressure. Remove the corn and set aside.
  • Meanwhile, bring the quinoa, 1 cup plus 2 tablespoons water, and 1/4 teaspoon kosher salt to a boil in a saucepan over high heat.
  • Once boiling, reduce heat to low, cover, and simmer until the liquid is absorbed, about 18–22 minutes. Fluff with a fork, then stir in the juice of 1 lime, 1/2 tablespoon olive oil, and 2 tablespoons chopped cilantro.
  • Remove the cooked chicken from the Instant Pot, shred with two forks, and stir in about 1/2 cup of the cooking sauce from the pot.
  • Cut the kernels off the cooked corn cobs using a knife.
  • Assemble bowls: divide 2/3 cup cilantro-lime quinoa among bowls, top each with 1/2 cup shredded chicken (plus extra sauce if desired), about 1/3 cup corn, 1/4 cup halved cherry tomatoes, and 1 ounce sliced avocado.
  • Garnish with the remaining chopped cilantro and serve with lime wedges.

Equipment

  • Instant Pot or Electric Pressure Cooker
  • Medium Bowl
  • saucepan with lid
  • Forks or two forks (for shredding chicken)
  • Knife and cutting board
  • Measuring Cups and Spoons

Notes

  • Rinse quinoa well to remove bitterness before cooking.
  • Adjust chipotle paste to taste for more or less heat.
  • Use quick release for the 2-minute corn cook to avoid overcooking.
  • Reserve extra sauce from the Instant Pot to spoon over bowls.