Kitchen notes · a little help before you start
Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa is made with chipotle paste, uncooked quinoa, and lime.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Primary protein
- Chicken
- Cuisine
- American · Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Follow the pressure release
Complete the pressure-release sequence before opening the cooker.
2. Check when to cover
Follow the covered and uncovered stages in their stated order.
3. Shred at the stated step
Keep shredding in the order given by the method.
Get to know the ingredients
kosher salt
In the method: In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
ground cumin
In the method: In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
chipotle paste
In the method: In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1/2 teaspoon kosher salt; Source: 1/4 teaspoon kosher saltIngredient note
Source: 1/2 teaspoon ground cuminIngredient note
Source seasoning: black pepper (to taste)Ingredient note
Source: 1 tablespoon chipotle pasteIngredient note
Source: 1 cup prepared mild salsaIngredient note
Source: 1 pound boneless (skinless chicken thighs)Ingredient note
Source: 2 ears corn (husks removed)Ingredient note
Source: 3/4 cup uncooked quinoa (rinsed and drained)Ingredient note
Source: 1 cup plus 2 tablespoons waterIngredient note
Source: 1 lime (juiced)Ingredient note
Source: 1/2 tablespoon olive oilIngredient note
Source: 2 tablespoons chopped cilantro; Source: 2 tablespoons chopped cilantroIngredient note
Source: 1 cup halved cherry tomatoesIngredient note
Source: 4 oz 1 small haas avocado, slicedIngredient note
Source: 4 lime wedges
How to make it
0 of 7 steps completeMake room for Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Top with remaining cilantro and serve with lime wedges.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
A few questions you might have
What should I prepare first?
Set out the pressure cooker, saucepan, and pot. Start with this step: In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
Which preparation step should I plan for?
Complete the pressure-release sequence before opening the cooker.
What happens at the end?
Top with remaining cilantro and serve with lime wedges.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
