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.

 

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Instant Pot Sides

Quinoa (Instant Pot)

Quinoa in the Instant Pot takes about 20 minutes start to finish, but only about one minute of that is actual hands-on time. It seriously couldn’t be easier, and it comes out perfect every time!

If you have leftover Quinoa, use it to make these yummy Power Muffins!

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Ingredients

  • 2 Cups Quinoa
  • 3 Cups Water
  • a pinch of salt

Directions

Add the quinoa, water, and salt to the Instant Pot insert.

Secure the lid on the Instant, making sure the valve is set to “seal” and not “vent.

Select Manual and set for 1 minute.

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!

Disclaimer: this post contains affiliate links. 

Ham · Main Dish

Cheesy Ham and Broccoli Quinoa Bites

These are so fun and great for packing in lunches!

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Ingredients

  • 3 cups cooked quinoa, cooled
  • 2 eggs, lightly beaten
  • 1 1/2 Cups deli ham, chopped fine
  • 2 cups finely chopped steamed broccoli
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese

Directions

Preheat oven to 350. In a large bowl, stir together all the ingredients until combined. Lightly grease a mini-muffin tin. Scoop the quinoa mixture into the tin, filling the cups all the way to the top and lightly pressing to pack the mixture a bit. Bake for 15-18 minutes, until golden brown.

Adapted slightly from Mel’s Kitchen Cafe