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Instant Pot Salsa Chicken Quinoa Black Bean bowl

Instant Pot Salsa Chicken Quinoa Bowl

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Natural Pressure Release 15 minutes
Total Time 25 minutes
Servings 8
Author Instant Pot Creations

Ingredients

Quinoa

  • 2 cups quinoa, rinsed and drained
  • 2 cups water (or chicken stock for more flavor)
  • 1/4 tsp salt (omit if using chicken stock)

Salsa Chicken

  • 1.5 lb Frozen thin sliced chicken breasts
  • 2 cups salsa (we like Organic Jack's Cantina salsa)
  • 2 cups black beans, cooked

Instructions

Note about using 1 or 2 Instant Pots:

  • If you have two Instant Pots, then cook the quinoa at the same time as the chicken. If using only one Instant Pot, then make the quinoa first. Then remove quinoa from pot into a bowl and cover to keep warm. Wash out pot and then cook chicken in the Instant Pot.

Quinoa

  • Using a fine mesh strainer, rinse and drain the quinoa. Add quinoa, water (or stock) and salt to the Instant Pot. Close lid and turn knob to sealing. Cook on high pressure for 1 minute followed by a 10 minute natural pressure release. Release any remaining pressure afterwards.

Salsa Chicken

  • Place frozen chicken breasts in Instant Pot. Pour salsa over the top of chicken. Close lid and turn knob to sealing. Pressure cook on high for 20 minutes with a full natural pressure release after cook time is over.
  • Open lid and shred chicken while in the pot (it prevents drying out the chicken).
  • Push saute mode and add black beans (add green chiles and cumin if using canned beans). Cook until beans are heated through.
  • Serve quinoa in the bottom of a bowl with salsa chicken over the top.

Notes

Use this black bean recipe. Or use 15 oz can, drained, rinsed. If using canned beans, also add 1 tsp cumin and 4 oz can diced green chiles.