Are you ready to elevate your weeknight dinners with a burst of vibrant flavors? Look no further than this Instant Pot Mexican Quinoa Chicken! In just 30 minutes, you can whip up a wholesome, protein-packed meal that’s as delicious as it is nutritious. With tender chicken, hearty quinoa, and a medley of black beans and corn, this dish is a fiesta in a bowl that the whole family will love. Plus, it’s a one-pot wonder, making cleanup a breeze! Dive into this recipe and discover how easy it is to bring the taste of Mexico to your kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 cup quinoa, rinsed
- 1 can black beans, drained
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Prepare ingredients by dicing chicken breast into uniform bite-sized pieces, approximately 1-inch cubes. Rinse quinoa thoroughly under cold water to remove any bitter coating.
- Turn Instant Pot to "Sauté" mode. Add a small amount of oil and brown chicken pieces for 2-3 minutes, stirring occasionally to ensure even cooking and light golden color.
- Add cumin, chili powder, salt, and pepper directly to the chicken, stirring to coat evenly and release aromatics for about 30 seconds.
- Add rinsed quinoa, drained black beans, frozen corn, salsa, and chicken broth to the Instant Pot. Stir all ingredients to combine thoroughly and ensure even distribution.
- Close Instant Pot lid, set valve to sealing position. Select "Manual" or "Pressure Cook" mode and set timer for 10 minutes at high pressure.
- Once cooking cycle completes, allow natural pressure release for 5 minutes, then carefully do a quick release for remaining pressure.
- Open lid, fluff quinoa with a fork, and check chicken is cooked through. Internal chicken temperature should reach 165°F.
- Optional: Garnish with fresh cilantro, lime wedges, or diced avocado before serving. Serve hot in bowls.
Tips
- Prep Ahead: To save time, you can dice the chicken and rinse the quinoa the night before. Store them in the refrigerator so they’re ready to go when you are!
- Customize Your Spice: If you like it spicy, consider adding diced jalapeños or a pinch of cayenne pepper along with the cumin and chili powder for an extra kick.
- Don’t Skip the Sauté: Browning the chicken before pressure cooking adds depth of flavor to the dish, so don’t skip this step!
- Check Your Salsa: Choose a salsa that matches your taste preferences—mild, medium, or hot. This will greatly influence the overall flavor of the dish.
- Fluff It Up: After cooking, use a fork to fluff the quinoa gently. This helps separate the grains and enhances the texture of your dish.
- Garnish for Extra Flavor: Fresh cilantro, a squeeze of lime, or diced avocado can elevate the dish even further, adding freshness and creaminess.
- Leftovers: This dish stores well in the fridge for up to 3 days, making it perfect for meal prep. Just reheat and enjoy!
Nutrition Facts
Calories: 379kcal
Carbohydrates: 37g
Protein: 45g
Fat: 6g
Saturated Fat: g
Cholesterol: 93mg
