Instant Pot Chicken and Quinoa Burrito Bowls
Salsa-topped chicken breast and fluffy quinoa cook together in one pot in about 8 minutes under pressure. Stir in black beans, corn, and lime, then pile it all into bowls with avocado and cilantro for an easy Tex-Mex weeknight dinner.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 15 min
- Total
- 55 min
- Makes
- 4 large bowls (about 2 cups filling each)
Steps
Before you start
- This recipe is written for a 6-quart Instant Pot. In an 8-quart, it works the same way, but the pot may take a few extra minutes to come to pressure.
- Rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds, until the water runs clear. This removes the bitter coating (saponin). Shake the sieve well so the quinoa isn't dripping.
- Don't stir the salsa into the quinoa before cooking. Thick salsa on the bottom of the pot can trigger the 'Burn' warning, so it goes on top of the chicken.
- Timing: about 15 minutes of prep, 25 minutes on heat and under pressure, and 15 minutes of natural release and resting.
Season the chicken
- Slice each chicken breast horizontally into 2 cutlets about 1 inch (2.5 cm) thick, so they cook evenly.
- Pat dry with paper towels.
- In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
- Sprinkle the mixture over both sides of the chicken and rub it in.
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Ready when: Chicken is evenly coated in a rust-red spice layer on both sides.
Tip: Cutting the breasts into thinner cutlets is what lets the chicken cook through in the same time as the quinoa.
Sauté the aromatics
- Press Sauté and set it to Normal (medium heat).
- When the display says 'Hot', add the olive oil and onion.
- Cook, stirring often, for 3 minutes.
- Add the garlic and stir for 30 seconds.
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Ready when: Onion is softened and translucent, and the garlic smells fragrant but hasn't browned.
Tip: If the garlic starts to brown, move on to the next step right away. Burnt garlic turns bitter.
Deglaze and add quinoa
- Pour in the chicken broth.
- Scrape the bottom of the pot firmly with a wooden spoon, loosening every browned bit.
- Turn off Sauté.
- Add the rinsed quinoa and spread it into an even layer.
- Do not stir it again.
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Ready when: The bottom of the pot is completely clean with nothing stuck, and the quinoa sits in an even layer in the broth.
Tip: A scraped-clean bottom is the best protection against a 'Burn' warning.
Layer chicken and salsa
- Arrange the seasoned chicken cutlets in a single layer on top of the quinoa, overlapping them slightly if needed.
- Spoon the salsa evenly over the chicken.
- Do not stir.
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Ready when: Chicken is fully covered with salsa, and the layers are undisturbed.
Tip: Keep the salsa on top of the chicken, not touching the pot bottom.
Pressure cook
- Lock the lid and set the steam valve to Sealing.
- Select Pressure Cook (or Manual) on High, and set the time to 8 minutes.
- The pot takes about 10 minutes to come to pressure before the countdown begins.
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Ready when: The float valve is up and the display counts down from 8 minutes. After cooking, the pot beeps and switches to Keep Warm.
Tip: If you get a 'Burn' message, release the pressure, open the pot, and scrape the bottom. Add 2 tablespoons of water and restart.
Natural release
- When the cooking time ends, leave the pot alone for 10 minutes.
- This is a natural release, and the pot keeps cooking the quinoa gently while the pressure drops.
- Don't touch the valve.
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Ready when: Timer shows 10 minutes since the beep.
Tip: Skipping the natural release can make the chicken tough and leave the quinoa wet.
Release and check chicken
- Carefully turn the valve to Venting to release any remaining steam, keeping your hands and face away from the vent.
- When the float valve drops, open the lid away from you.
- Insert an instant-read thermometer into the thickest part of the largest cutlet.
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Ready when: Thermometer reads at least 165°F (74°C), and the chicken is opaque white throughout.
Tip: If a piece is under 165°F (74°C), put the lid back on, set to Sauté on low or let it sit on Keep Warm for 5 minutes, then check again.
Shred the chicken
- Move the chicken to a cutting board or large bowl, leaving the quinoa in the pot.
- Let it rest for 5 minutes, then shred it with two forks into bite-size pieces.
- Spoon some of the salsy cooking juices from the pot over the shredded chicken to keep it moist.
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Ready when: Chicken pulls apart easily into tender shreds with no pink.
Fold in beans and corn
- Fluff the quinoa and any remaining salsa together with a fork.
- Stir in the drained black beans, frozen corn, and the juice of 1 lime.
- Put the lid back on and let it sit on Keep Warm for 3 minutes.
- Taste and add a pinch more salt if needed.
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Ready when: Quinoa is fluffy with visible curls (the tiny white spiral germ), and the corn is no longer icy.
Tip: Use a fork, not a spoon, to fluff. It keeps the quinoa light instead of mushy.
Assemble the bowls
- Divide the quinoa mixture among 4 bowls.
- Top each with shredded chicken, sliced avocado, a sprinkle of cilantro, and, if using, shredded cheese and a spoonful of sour cream.
- Serve with a lime wedge for squeezing.
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Ready when: Each bowl has about 1 cup of quinoa mixture, one quarter of the chicken, and half an avocado's worth of slices shared out evenly.
Tip: Slice the avocado just before serving so it stays green.
Good to know
Tips
- Rinse the quinoa thoroughly. Unrinsed quinoa tastes soapy and bitter.
- Use a thick, chunky salsa. A thin, watery salsa adds extra liquid and can make the quinoa soggy.
- Don't stir after layering. Keeping quinoa, chicken, and salsa separate helps prevent the 'Burn' warning.
- For meal prep, keep avocado, sour cream, and lime separate and add them fresh when reheating.
Make ahead
"Cook the recipe through step 9 up to 3 days ahead. Cool, then store the chicken separately from the quinoa mixture. Slice the avocado and chop the cilantro fresh on the day you serve."
Storage & reheating
"Room temperature: no more than 2 hours. Fridge: store the chicken and the quinoa mixture in airtight containers for up to 4 days. Freezer: freeze the cooled chicken and quinoa mixture (without avocado, cheese, or sour cream) for up to 3 months and thaw overnight in the fridge. Reheat in the microwave, covered, in 1-minute bursts with a splash of water until steaming hot (165°F/74°C)."
Substitutions
- boneless, skinless chicken breasts → boneless, skinless chicken thighs. Use the same weight. Thighs are more forgiving, but still check for 175°F (80°C) for the best texture.
- white quinoa → long-grain white rice (rinsed). Use 1 cup rice with 1 cup broth and cook 3 minutes on High with a 10-minute natural release. The chicken may need extra time, so cook it separately.
- low-sodium chicken broth → vegetable broth or water. If using water, add an extra 1/4 teaspoon salt.
- canned black beans → pinto beans. Use the same amount, drained and rinsed.