Delicious chipotle chicken bowls featuring tender shredded chicken, cilantro lime quinoa, and fresh toppings like cherry tomatoes and avocado. A perfect meal made in the Instant Pot for easy preparation.
1: In a medium bowl combine the salt, cumin, black pepper, chipotle paste, and salsa.
2: Place the chicken in the pressure cooker and pour salsa over it. Cook on high pressure for 20 minutes.
3: Perform quick or natural release, add corn and cook under high pressure for 2 minutes.
4: Meanwhile, add quinoa, water, and salt to a saucepan. Cook over high heat until boiling.
5: Once boiling, reduce heat to low, cover, and cook for about 18 to 22 minutes until liquid is absorbed.
6: Fluff quinoa with a fork, then stir in lime juice, olive oil, and 1/4 cup cilantro.
7: After cooking, remove corn and chicken, shred chicken and add 1/2 cup of sauce.
8: Cut corn off the husk.
9: In each bowl, place 2/3 cup quinoa, 1/2 cup shredded chicken topped with more sauce, 1/3 cup corn, 1/4 cup tomatoes, and 1 ounce avocado.
10: Top with remaining cilantro and serve with lime wedges.
