Because the chicken and quinoa cook together, yet separately, in your Instant Pot it’s a perfect way to create a delicious bowl for busy weeknights.
Simply arrange chicken thighs in the bottom of your instant pot. You can use breasts if you like, but I prefer thighs, since they’re much more flavorful and don’t dry out in cooking. Top the chicken with the tomatoes and spices. Set the rack on top of the chicken.
This quinoa cooks right in the instant pot with the chicken, simply place quinoa and water in a heatproof bowl (stainless works well) and set that on top of the rack.
Turn on your instant pot and let the chicken simmer in the chipotle tomato sauce while quinoa cooks in it’s own bowl, making clean-up super easy.
This quick, easy and delicious Chicken Quinoa Bowl is perfect for busy weeknights. Chicken thighs simmer in a chipotle tomato sauce while quinoa cooks in it's own bowl right in the pressure cooker, making clean-up super easy.
- 1 14-ounce can diced tomatoes
- 6 green onions , chopped and divided
- 2 cloves garlic , pressed
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon chipotle chili powder
- 1 teaspoon salt , divided
- 1 pound boneless skinless chicken thighs
- 3/4 cup uncooked quinoa , rinsed and drained
- 1 1/3 cups water
- 1 cup black beans , rinsed and drained
- 1 cup corn
- 1 cup halved cherry tomatoes
- 1 avocado , chopped
In a medium bowl combine tomatoes with their juice, half the green onions, garlic, cumin, chipotle chili powder and 1/2 teaspoon salt.
Arrange the chicken in the pressure cooker and pour tomato mixture over chicken. Place rack insert on top of chicken.
Combine quinoa, water and remaining 1/2 teaspoon salt in 3 to 4 cup capacity heatproof bowl. Place bowl on rack.
Lock pressure cooker lid in place, select High Pressure, and cook 20 minutes. Release pressure using quick release. Carefully remove bowl with quinoa using tongs or potholders.
Remove chicken from sauce and slice or shred. Return chicken to sauce.
To serve, divide chicken mixture, quinoa, black beans, corn, tomatoes and avocado amoung 4 bowls. Pour additional sauce over quinoa and sprinkle with remaining chopped green onions.