This Instant Pot Mexican quinoa with chicken is a flavorful and nutritious one-pot meal. Combining quinoa, chicken, and a variety of spices, it delivers a satisfying dish that’s easy to prepare.
The recipe is quick and requires minimal prep time, making it perfect for busy weeknights. You can customize it with your favorite toppings like avocado, cilantro, or cheese.
Colorful Ingredients for a Flavorful Dish
The vibrant bowl of Instant Pot Mexican quinoa with chicken is a feast for the eyes, showcasing an array of colorful ingredients. Red bell peppers, black beans, and corn come together to create a visually appealing meal that is just as nutritious as it is attractive.
Each component plays a vital role in not only enhancing the dish’s flavor but also in providing a variety of textures. The crunch of the bell peppers contrasts beautifully with the creaminess of the avocado, while the black beans add a hearty element to the mix.
Quick Preparation and Cooking Process
This recipe is designed for those who appreciate efficiency in the kitchen. With a total time of just 30 minutes, it’s perfect for busy weeknights. The Instant Pot simplifies the cooking process, allowing you to sauté, pressure cook, and serve all in one pot.
Starting with the sauté function, the chicken is browned to perfection, infusing the dish with rich flavors. Following this, the addition of aromatics like onion and garlic elevates the overall taste, making it a delightful experience for the senses.
Seasoning for Authentic Mexican Flavor
The magic of this dish lies in its seasoning. A blend of chili powder, cumin, and paprika brings authentic Mexican flavors to the forefront. These spices not only contribute to the taste but also create a warm and inviting aroma that fills the kitchen.
With the addition of diced tomatoes with green chilies, the dish gains a slight kick, making it a satisfying option for those who enjoy a bit of heat. Adjusting the spice levels can easily cater to different palates, ensuring everyone at the table can enjoy this meal.
Garnishing for Presentation
Presentation is key when it comes to serving this dish. Once the quinoa and chicken mixture is ready, it’s time to plate it up. A sprinkle of fresh cilantro adds a pop of green, while slices of avocado bring a creamy texture that complements the other ingredients.
Serving the dish in a rustic bowl on a wooden table enhances the overall Mexican theme, making it not only a meal but an experience. A lime wedge on the side invites diners to add a splash of citrus, brightening the flavors even further.
Nutritional Benefits
This dish is not only visually appealing but also packed with nutrition. With each serving containing approximately 350 calories, it’s a wholesome option for those looking to maintain a balanced diet.
High in protein from the chicken and black beans, along with fiber from the quinoa and vegetables, this meal supports a healthy lifestyle. It’s a great way to incorporate various food groups into one satisfying bowl.
Customizing Your Bowl
One of the best aspects of this recipe is its versatility. While the base ingredients are delicious on their own, there’s plenty of room for customization. Feel free to add your favorite toppings, such as shredded cheese, jalapeños, or even a dollop of sour cream.
Experimenting with different vegetables or grains can also lead to exciting variations. Whether you prefer a spicier kick or a milder flavor, this dish can easily adapt to suit your taste preferences.
Quick and Easy Instant Pot Mexican Quinoa with Chicken
This dish features tender chicken cooked with quinoa, black beans, corn, and bell peppers, all seasoned with Mexican spices. The recipe takes about 30 minutes from start to finish and serves 4 people.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups chicken broth
- Chopped cilantro and avocado for serving (optional)
Instructions
- Prep the Ingredients: Rinse the quinoa and chop the vegetables.
- Sauté Chicken: Set the Instant Pot to ‘Sauté’ mode. Add a little oil and brown the chicken breasts on both sides for about 3-4 minutes. Remove and set aside.
- Cook Aromatics: In the same pot, add onion and garlic, sautéing until fragrant (about 2 minutes).
- Add Ingredients: Add the quinoa, black beans, corn, diced tomatoes, bell pepper, spices, and chicken broth to the pot. Stir to combine.
- Pressure Cook: Place the chicken on top of the mixture. Close the lid, set the valve to sealing, and cook on ‘Manual’ high pressure for 10 minutes.
- Release Pressure: Once cooking is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Shred Chicken: Remove the chicken, shred it with two forks, and return it to the pot. Stir everything together.
- Serve: Spoon the quinoa mixture into bowls and top with chopped cilantro and avocado if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Calories: 350kcal
- Fat: 6g
- Protein: 30g
- Carbohydrates: 45g