Ground Beef/Ground Turkey · Instant Pot

Ground Turkey Quinoa Taco Bowls (Instant Pot)

I shared my Chicken Quinoa Taco Bowls on an Instant Pot Facebook page and got such great reviews that I started playing around with the recipe and came up with this ground turkey version. I think I like it even more than the chicken version (I promise it tastes better than it looks!)!

I love having meals in the freezer that I can grab on my way out the door and take to work with me. This is great for that! I make a batch, let it cool a little, then pack it directly into freezer safe containers!

Ground Turkey Quinoa Taco Bowls

Ingredients:

  • 1 Tablespoon oil
  • 1 pound ground turkey (ground beef would work too!)
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/2 Cup salsa
  • 2 Cup Quinoa (uncooked)
  • 3 Cup water or broth
  • 1 Cup frozen corn
  • Toppings (optional): shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado, black olives, tortillas, tortilla chips, extra salsa.

Directions:

  1. Press the Saute button on the Instant Pot and turn it on high. When it’s hot, add the oil. Add the meat, and cook a few minutes, stirring and breaking it up with a spoon, until browned. Turn the pot off. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano, and stir well. Add the beans and salsa. Add the quinoa, and then cover with the water/broth.
  2. Secure the lid on the Instant Pot, making sure the valve is set to “seal” and not “vent.” Set to pressure cook on high for 1 minute.
  3. When the time is up, turn the pot off and let it sit for 10 minutes before releasing any remaining pressure. Don’t let it go longer than 10 minutes, or it will get mushy!
  4. Add the corn to the pot and stir (the heat from the mixture will warm the corn up).
  5.  Serve with your favorite taco fixings!
Instant Pot

Chicken Quinoa Taco Bowls (Instant Pot)

Quick, easy, healthy, one pot, AND delicious? This is what my dreams are made of, you guys! I played around with the Chicken Taco Bowls and came up with this version that uses quinoa instead of rice. My husband and I ate it in bowls with tortilla chips on the side, and the kiddos made burritos out of it. Everyone had seconds!

It took about 30 minutes, start to finish! No prep, just dump everything in the pot!

Chicken Quinoa Taco Bowls

Ingredients:

  • About 1.5 pounds boneless skinless chicken breasts or thighs
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 Cup salsa
  • 1 Cup Quinoa (uncooked)
  • 1 1/2 Cup water or broth
  • 1 Cup frozen corn

Directions:

  1. Place the chicken in the Instant Pot Insert. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano. Add the beans. Pour salsa over everything. Add the quinoa, and then cover with the water/broth.
  2. Secure the lid and set to cook on manual high pressure for 12 minutes, then quick release pressure.
  3. Remove the chicken, and shred. Add the corn to the pot and stir (the heat from the mixture will warm the corn up). Return the shredded chicken to the pot. It might look a little “soupy,” but the liquid will absorb as it sits for a few minutes.
  4.  Serve with your favorite taco fixings: shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado, tortillas, tortilla chips.

 

This Post Contains affiliate links.

Instant Pot

Chicken Taco Bowls (Instant Pot)

Ok, let me start off by saying that this makes a TON of food! I’m not even kidding- my Instant Pot has never been so full in its life! So if you’re one of those people that doesn’t like leftovers, I think you could half the recipe just fine. Me on the other hand, I LOVE leftovers! We eat this for dinner just in bowls the first night, then in burritos the next night. The rest gets packed up for lunches, or goes into the freezer for another time. Cook once- eat for days! This would be great to take to a pot luck, or if you’re feeding a crowd!

It seriously could not be easier- you basically dump everything in the pot and set the timer!

*Update* I’ve heard back from several readers that they did cut the recipe in half and it worked great! Just halve all the ingredients, but keep the cooking time the same!

Chicken Taco Bowls

Ingredients:

  • 4 boneless skinless chicken breasts
  • 2 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 (15 oz) can black beans, drained and rinsed
  • 16 oz salsa
  • 3 cups uncooked long grain white rice
  • 3 cups water or chicken broth
  • 1 (12 oz) bag frozen corn

Directions:

  1. Place the chicken in the Instant Pot Insert. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano. Add the beans. Pour salsa over everything. Add the rice, and then cover with the water or chicken broth.
  2. Secure the lid and set to cook on manual high pressure for 12 minutes, then quick release pressure.
  3. Remove the chicken, and shred. Add the corn to the pot and stir (the heat from the rice will warm the corn up). Return the shredded chicken to the pot.
  4.  Serve with your favorite taco fixings: shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado.

Recipe adapted from Wondermom Wannabe

This Post Contains affiliate links.

Dressings, Sauces, Dips

Cantina Salsa

This salsa is a staple around here! We eat in on anything and everything! I often quadruple the recipe when we’re feeding a crowd, and I’m always amazed at how quickly it disappears.

12965103_688690407948347_804239156_n

Ingredients

  • 2 -14.5 oz cans stewed tomatoes
  • 1/2 red onion
  • 2 cloves garlic
  • Juice of 1 lime
  • 1 handful cilantro
  • 1 tsp kosher salt
  • Chipotle Tabasco Sauce

Directions

Place everything except the Tabasco and one can of tomatoes in a blender. Pulse a couple times. Add the 2nd can of tomatoes and pulse until everything is chopped but not pureed. Add the Tabasco sauce a few shakes at a time, taste testing along the way. Refrigerate a couple hours for best flavor.

Recipe from Our Best Bites

slow cooker

Refried Beans

Homemade refried beans taste so much better than what you can buy at the store! Serve them in tortillas (our favorite is the Tortilla Land Brand, pictured at the bottom of the post), on top of nachos, or just eat plain out of a bowl! They freeze wonderfully so if you have leftovers, let them cool, place in freezer containers and pop into the freezer!

19228365_1909122799344545_1701907630290632704_n

Ingredients

  • 1 pound dry pinto beans, rinsed
  • 1 teaspoon salt
  • 1 onion, peeled and cut in half
  • 4 cloves garlic, peeled and smashed
  • 1 jalapeno, chopped and seeded (optional)
  • 1 tablespoon white vinegar
  • Salt to taste

Directions

Place the beans, salt, onion, garlic, and jalapeno in the slow cooker and add enough water to cover (leave enough room for the beans to expand as they cook!). Cover and cook until the beans are tender (all slow cookers seem to cook differently- I cook mine on high 8-10 hours).

When the beans are tender, removed the onion pieces. Ladle out about a cup of the liquid and place aside. Drain the rest of the liquid from the beans, then add the vinegar. Blend with an blender (an immersion blend works great!), or mash with a potato masher. Add some of the reserved liquid if the beans are too dry.  Taste and add additional salt if needed.

13525355_1240368079316419_376631149_n

Recipe inspired by Mel’s Kitchen Cafe and 100 Days of Real Food