Craving a restaurant-quality meal that's bursting with flavor but takes less time than ordering takeout? Get ready to transform your weeknight dinner with these mouthwatering Instant Pot Chipotle Chicken Bowls! In just 30 minutes, you'll create a Mexican-inspired feast that's packed with protein, vibrant spices, and fresh ingredients that will have your family begging for seconds. Whether you're a busy professional, a home cook looking to impress, or someone who loves bold, zesty flavors, this recipe is your ticket to an effortless culinary adventure.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken breast
- 1 cup quinoa
- 1 can black beans, drained
- 1 cup corn
- 1/2 cup salsa
- 1 tablespoon chipotle in adobo sauce
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare ingredients by dicing chicken breast into 1-inch cubes and measuring out all spices and additional components.
- Rinse quinoa thoroughly under cold water to remove any bitter coating.
- In the Instant Pot, combine chicken breast, chipotle in adobo sauce, cumin, salt, pepper, and salsa. Stir to coat chicken evenly with seasonings.
- Close Instant Pot lid, set valve to sealing position, and select high-pressure cooking mode for 10 minutes.
- While chicken cooks, prepare quinoa separately by combining 1 cup quinoa with 2 cups water in a separate pot or rice cooker.
- Once chicken cooking cycle completes, allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
- Shred chicken using two forks directly in the Instant Pot, mixing with cooking liquid.
- Stir drained black beans and corn into the chicken mixture, allowing residual heat to warm them.
- Finish quinoa by stirring in fresh lime juice and chopped cilantro.
- Assemble bowls by layering cilantro lime quinoa as base, topping with chipotle chicken mixture.
- Garnish with additional fresh cilantro, lime wedges, and optional toppings like avocado or sour cream.
Tips
- Rinse quinoa thoroughly to remove any bitter saponin coating, ensuring a clean, nutty flavor.
- For extra heat, increase the chipotle in adobo sauce - but start small and taste as you go!
- Use fresh lime juice for the brightest, most vibrant flavor in your quinoa.
- Don't skip the natural pressure release - it helps keep the chicken tender and juicy.
- Feel free to customize your bowl with additional toppings like diced avocado, Greek yogurt, or fresh salsa.
- If you don't have an Instant Pot, this recipe can be adapted for a slow cooker or traditional stovetop cooking.
- For meal prep, these bowls can be stored in the refrigerator for up to 3-4 days, making them perfect for quick lunches.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 35g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 85mg
