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(Instant Pot) Chipotle Chicken Bowls with Cilantro Lime Quinoa
Ingredients
  • subheading: For the chipotle chicken:
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • black pepper, to taste
  • 1 tablespoon chipotle paste
  • 1 cup prepared mild salsa
  • 1 pound boneless, skinless chicken thighs
  • 2 ears corn, husks removed
  • subheading: For the quinoa:
  • ¾ cup uncooked quinoa, rinsed and drained
  • 1 cup plus 2 tablespoons water
  • ¼ teaspoon kosher salt
  • 1 lime, juiced
  • ½ tablespoon olive oil
  • 2 tablespoons chopped cilantro
  • subheading: For the bowls:
  • 1 cup halved cherry tomatoes
  • 4 oz (1 small) haas avocado, sliced
  • 4 lime wedges
  • 2 tablespoons chopped cilantro
Steps
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