Instant Pot chipotle chicken bowls with cilantro lime quinoa
- 1 ½ tsp cumin
- 3 tbsp chipotle pepper and sauce
- 3 cups salsa
- 18 chicken thighs
- 3 cups dry quinoa
- 6 limes
- 1 ½ tbsp olive oil
- ¾ cup chopped cilantro
- 3 cups frozen corn
- 3 cups cherry tomatoes
- 3 avocados
In a medium bowl, combine cumin, chipotle sauce, salsa and salt and pepper to taste. Stir to combine.
Pat chicken thighs dry with a paper towel; season with salt and paper. Place chicken in the bottom of Instant Pot and pour salsa mixture over top. Lock lid in place and set pot to Manual: high pressure for 20 minutes. After cooking, quick-release pressure and remove lid.
Meanwhile, cook quinoa on the stovetop according to package directions. When cooked, fluff with a fork and then stir in 3 tbsp lime juice, the olive oil and salt to taste. Finely chop cilantro; add 6 tbsp to the quinoa (reserving the rest). Cover quinoa and set aside until ready to serve.
Defrost corn if needed. Cut cherry tomatoes in half. Cut avocado in half, remove pit and peel, then cut into slices.
Let chicken thighs cool 5 minutes, then shred with a fork. Divide quinoa evenly among 4 bowls: top each with chicken, corn, cherry tomatoes and avocado slices. Top with remaining cilantro and enjoy.