Instant Pot Salsa Chicken Quinoa Salad Bowls for Meal Prep

Instant Pot Salsa Chicken is a simple, family-friendly meal. Everyone customizes their bowl with preferred toppings.

When my children were little, our favorite dinners were the “bar style” meals—build-your-own bowls that let each person choose what they wanted.

That doesn’t mean bar food—though chicken tenders and fries were popular too. What I mean is the kind of meal where every person gets to assemble their plate the way they like it.

For example, fried rice: two kids loved eggs, one did not. One child wanted fried onions, another preferred peas, and two liked red peppers. Instead of mixing everything together so flavors and textures touched, I served seasoned rice and meat separately and put the other ingredients in bowls on the counter. Everyone added as much or as little of each item as they wanted. The cooking was the same, but there was no complaining.

Because that worked so well, I started making more meals this way. These Instant Pot Salsa Chicken Quinoa Bowls have become a family favorite.

This recipe is quick and easy, ideal for busy weeknights. Leftovers are great hot or cold—pile everything over a bed of lettuce for an excellent lunch.

For those following the Trim Healthy Mama (THM) plan like AnnMarie and I, this is an E meal. Since menopause changed my metabolism, I rely on more E meals now. This Instant Pot chicken recipe has earned a regular spot in my meal planning rotation.

Can you cook the chicken and quinoa together?

Yes—you can cook chicken and quinoa together in the Instant Pot. However, in this version the chicken is seasoned with salsa and spices while the quinoa is a milder cilantro-lime side. I like alternating bites—one with cilantro-lime quinoa and mango, the next with salsa chicken, beans, and corn. Cooking them together will combine flavors, which is fine if you prefer fewer dishes or need a quicker option. See the recipe notes for the modification to cook them together.

Do you have to roast the corn?

Yes—roasted corn is worth the extra step. It develops a charred, sweet flavor that frozen corn straight from the bag can’t match. The corn roasts while the chicken and quinoa cook, so it won’t add extra active time. Be warned: once you taste roasted corn, you may not want it any other way.

Can you have avocado in an E meal for THM?

Yes—avocado is allowed in a THM E meal, but watch portion size to keep added fat under the recommended 5 grams. This recipe has no other added fats, so you can add up to 1/4 of an avocado per bowl and stay within the guideline.

Why rinse quinoa before cooking?

Quinoa packages and most recipes advise rinsing because rinsing removes a naturally occurring coating called saponin, which can taste bitter. Rinse dry quinoa in a fine mesh strainer under cold running water for about a minute. That said, I’ve sometimes skipped rinsing and not noticed a big difference, so it’s optional if you’re short on time.

How to serve Instant Pot Salsa Chicken Quinoa Bowls

I set out the toppings in individual bowls and let everyone assemble their own bowls like a salad bar. On days when I don’t want to fuss with presentation, I serve straight from the Instant Pot, the quinoa pot, and the cutting board—totally fine.

I like piling the ingredients onto a large bed of lettuce to make a salad bowl. The extra greens help me feel fuller and make it easier to keep portion sizes in check. Store leftover toppings separately in the fridge if you plan to reheat them for another bowl, or keep everything tossed together as a salad—both ways are delicious.

Please leave a star rating and review after you make the recipe. Reviews help others find the dish and mean a lot to us.

Instant Pot Salsa Chicken with Quinoa Salad Bowls

Yield:
5

Prep Time:
15 minutes

Cook Time:
10 minutes

Natural Pressure Release:
10 minutes

Total Time:
35 minutes

Instant Pot Salsa Chicken is an easy meal perfect for families. Each person customizes their bowl with their favorite toppings.

Ingredients

For the chicken

• 1 1/2 lb boneless, skinless chicken breasts (raw)
• 1/2 tsp mineral salt
• 1/4 tsp ground black pepper
• 2 tsp chipotle powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1 cup salsa (medium heat recommended)
• 1/2 cup water

For the quinoa

• 3/4 cup quinoa, rinsed
• 1 1/4 cups water
• 1/4 tsp mineral salt
• 1/4 cup lime juice
• 3 Tbsp fresh cilantro, chopped

For the corn

• 1 cup frozen corn
• 1/4 tsp mineral salt

For the bowls

• 1 cup avocado, cubed
• 1 cup mango, cubed
• 14.5 oz canned black beans, rinsed and drained
• 1 lime, cut into wedges
• 6 cups torn lettuce (double or triple for larger salad bowls)

Instructions

1. Preheat oven to 450°F to roast the corn.

For the chicken

1. Lightly spray the inside of the Instant Pot with cooking spray.
2. Combine the dry seasonings and toss with the raw chicken. Place chicken in the pot and pour the salsa and water over it.
3. Cook on high pressure for 10 minutes. Allow a natural pressure release for 10 minutes.
4. Remove the chicken and shred it. Set the Instant Pot to Sauté to reduce the sauce while you shred the chicken, then return the shredded chicken to the pot to combine. Turn the pot off.

For the quinoa

1. While the chicken cooks, combine water, rinsed quinoa, and salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes until the liquid is absorbed.
2. Fluff with a fork and stir in lime juice and cilantro.
3. Note: To cook quinoa and chicken together in the Instant Pot, omit the 1/2 cup water added to the salsa. Spray the pot, add quinoa, 1 cup water, and 1/4 cup lime juice to the bottom. Place seasoned chicken on top, then add salsa over the chicken. Cook as directed for the chicken. Do not use Sauté while shredding, since the quinoa will absorb the liquid. After shredding, return the chicken and cilantro to the pot and combine.

For the corn

1. While chicken and quinoa cook, spread frozen corn on a parchment-lined baking sheet and roast at 450°F until charred, about 15 minutes, stirring once halfway through.

For the bowls

1. Arrange all toppings and let everyone assemble bowls to their liking. Nutrition calculations are based on a bowl with 1/2 cup chicken, 1/3 cup cooked quinoa, 1/4 cup black beans, 1/6 cup roasted corn, 1/6 cup avocado, 1/6 cup mango, and 1 cup lettuce.

Notes

Please note we are not medical or nutrition professionals. Nutrition information is provided as a courtesy and may vary by brand and preparation. Nutritional data was calculated using WP Ultimate Recipe and follows THM conventions for carbohydrate calculations.

Nutrition Information

Yield 5

Amount Per Serving
Calories 493Total Fat 8gSaturated Fat 2gUnsaturated Fat 0gCholesterol 87mgSodium 1019mgCarbohydrates 60gFiber 15gSugar 8gProtein 44g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram.

If you have questions or suggestions, contact me or leave a comment. Follow us on social channels to see what we’re up to.

Pin it to Remember it: