Ingredients
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1/2,3/4,1
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1/2,1,4
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1/4,4
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1,1,2
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1,1/2
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1,2
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2
-
-
-
-
-
-
-
-
Directions
I like to make them with chicken thighs but if you prefer white meat, chicken breast would work too. Extra limes for squeezing on top are recommended!,,You can use frozen corn in place of fresh if its off season.,If making this for meal prep for the week, slice the avocados as you need them to avoid browning. And/or squeeze of lime on top.,Sub chipotle in adobo sauce instead of chipotle paste if people cant find the paste.,Instant Pot Chicken Taco Chili,Instant Pot Chicken Parmesan,Hard Boiled Eggs in the Instant Pot,Instant Pot Refried Beans,Instant Pot Spaghetti and Meat Sauce
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Steps
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1
Done
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Place the Chicken in the Pressure Cooker and Pour the Salsa Over Chicken Cook on High Pressure 20 Minutes Quick or Natural Release, Add the Corn and Cook High Pressure 2 Minutes |
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2
Done
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Meanwhile, Add the Quinoa, Water and Salt to a Saucepan and Cook Over High Heat, Bring It to a Boil. Once Boiling, Reduce the Heat to Low and Cover the Pot. Cook For About 18 to 22 Minutes, or Until All the Liquid Is Absorbed. Fluff With a Fork and Remove from Heat. Stir in the Lime Juice, Olive Oil, and 2t Cilantro. |
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3
Done
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When Chicken Is Cooked, Remove Corn and Set Aside on a Dish. |
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4
Done
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Remove the Chicken and Place in a Bowl, Shred and Add 1/2 Cup of the Sauce. Using a Knife Cut the Corn Off the Husk. |
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5
Done
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Place 2/3 Cup Quinoa in Each Bowl, With 1/2 Cup Shredded Chicken Topped With More Sauce, 1/3 Cup Corn, 1/4 Cup Tomatoes and 1 Ounce Avocado. |
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6
Done
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Top With Remaining Cilantro and Serve With Lime Wedges. |
