Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

Ingredients

• Salt

  table

  ½ tsp or 3g

• Cumin seed

  ½ tsp, ground or 2g

• Black pepper

  ground

  1 dash or 0.1g

• Salsa

  1 cup or 260g

• Chicken thigh

  raw

  454g

• White sweet corn

  raw

  2 ear, large or 286g

• Quinoa

  raw

  ¾ cup or 128g

• Water

  1 ⅛ cup or 266g

• Salt

  table

  ¼ tsp or 2g

• Lime

  raw

  1 fruit or 67g

• Olive oil

  ½ tbsp or 7g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

• Sweet cherries

  canned, pitted, heavy syrup pack, drained

  1 cup or 179g

• Florida avocado

  raw

  113g

• Lime

  raw

  4 fruit or 268g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

Directions

1. In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.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.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 1/4 cup cilantro.When chicken is cooked, remove corn and set aside on a dish.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.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.Top with remaining cilantro and serve with lime wedges.
2. Recipe by: Skinnytaste (source: https://www.skinnytaste.com/instant-pot-chipotle-chicken-bowls-with-cilantro-lime-quinoa/)