Pressure Cooker Chipotle Chicken and Quinoa Bowls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
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.
Course:
Main Course
Servings: 4 servings
Ingredients
- 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
Instructions
-
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.
Recipe Notes