Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

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These Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor!



Instant Pot Chipotle Chicken Bowls

I like to make them with chicken thighs but if you prefer white meat, chicken breast would work too. Extra limes for squeezing on top are recommended!

This is a great dish for meal prep if you like to make meals ahead for the week. Make it on the weekend or your day off and pack them ready in meal containers. I recently purchased these glass meal prep containers (affil link) by Prep Naturals which I am loving.

If you don’t have an Instant Pot, this (affil link) is the one I have, but you can make this in a slow cooker on low 4 to 6 hours. My best advice is double the chicken recipe (same cook time) and use it the next day for tacos or taco salads, the chicken is so good! If your family doesn’t like spicy foods, you can leave the chipotle out.

I have lots of Instant Pot recipes, click here to see the others!

Helpful Tips and Variations:

You can use frozen corn in place of fresh if it’s off season.

If making this for meal prep for the week, slice the avocados as you need them to avoid browning. And/or squeeze of lime on top.

Sub chipotle in adobo sauce instead of chipotle paste if people can’t find the paste.

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