Chipotle Chicken and Quinoa Bowls
Pressure cooker chipotle chicken with pot-in-pot quinoa, built into customizable bowls with black beans, corn, cherry tomatoes and avocado. From Mealthy.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 2 | cans diced tomatoes (14 ounce each) | |
| 12 | green onions, chopped and divided | |
| 4 | garlic cloves, pressed | |
| 1 tbsp | 15 ml | ground cumin |
| 1 1/2 tsp | 7.5 ml | chipotle chile powder |
| 2 tsp | 10 ml | salt, divided |
| 2 pounds | 905 g | boneless, skinless chicken thighs |
| 2 2/3 cups | 640 ml | water |
| 1 1/2 cups | 360 ml | quinoa, rinsed |
| 2 cups | 480 ml | cooked black beans, drained and rinsed |
| 2 cups | 480 ml | corn |
| 2 cups | 480 ml | halved cherry tomatoes |
| 2 | avocados, chopped |
Instructions
- Mix tomatoes, half the green onions, garlic, cumin, chipotle chili powder, and 1 teaspoon salt together in a bowl.
- Arrange chicken thighs in the inner steel pot of the pressure cooker. Pour tomato mixture over chicken.
- Gently place trivet over chicken mixture.
- Stir water, quinoa, and remaining 1 teaspoon salt together in a 1-quart stainless steel bowl that will fit into the cooker; place on rack in cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 20 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure. Remove quinoa bowl and trivet.
- Shred chicken directly in the pot using a pair of forks and stir to coat in sauce.
- Divide quinoa, shredded chicken, black beans, corn, tomatoes, and avocado among 4 bowls. Spoon extra chipotle-tomato sauce over quinoa. Garnish bowls with remaining green onions to serve.
Mealthy Tip: Bowls are fun meals because they are so customizable. If you don't like the vegetables listed, feel free to use what you like or have in your kitchen. You can also add toppings such as grated cheese, or something to add texture, such as pumpkin seeds.