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Overhead of round white plate containing chicken with quinoa, instant pot in background.
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4.46 from 55 votes

Southwestern Instant Pot Chicken and Quinoa

A complete meal that's made in one pot and is ready in 30 minutes, this Instant Pot chicken and quinoa is a weeknight lifesaver!
Prep Time10 minutes
Cook Time10 minutes
Additional time to come to pressure10 minutes
Total Time30 minutes
Course: Pressure Cooker or Instant Pot
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

  • 1 cup low sodium chicken broth
  • 1 can (15 ounces) black beans (rinsed and drained)
  • 1 can (14.5 ounces) diced tomatoes (undrained)
  • 1 bell pepper, any color (diced small)
  • ½ red onion, diced (about 1 cup)
  • 2 tablespoons taco seasoning, divided (more or less, depending on your preferences)
  • ¾ cup uncooked quinoa, rinsed
  • 1.5 pounds boneless skinless chicken breast
  • ½ cup shredded cheddar cheese

Instructions

  • In the bottom of a 6-quart Instant Pot, stir together chicken broth, black beans, canned tomatoes, bell pepper, onion, quinoa, and 1 tablespoon of taco seasoning.
    1 cup low sodium chicken broth, 1 can (15 ounces) black beans, 1 can (14.5 ounces) diced tomatoes, 1 bell pepper, any color, ½ red onion, diced, ¾ cup uncooked quinoa, rinsed
  • Arrange chicken on top and sprinkle with remaining 1 tablespoon of taco seasoning. Secure the lid and turn valve to seal.
    1.5 pounds boneless skinless chicken breast
  • Set Instant Pot to Pressure Cook (or manual, High Pressure, depending on your model) for 10 minutes.
  • Carefully turn valve to vent to quick release pressure. When pressure is completely released, remove the lid. Check the internal temperature of the chicken; it should be 165°F or above.
  • Sprinkle cheese on top of the chicken. Replace the cover (just set it on top, you don't have to seal it) for 1 minute, or until cheese is melted. There should be enough residual heat to melt the cheese.
    ½ cup shredded cheddar cheese
  • Divide chicken and quinoa mixture evenly, and serve immediately.

Notes

  • Chicken: If you prefer, a comparable amount of boneless skinless chicken thighs can be used instead.
  • Spice level: Feel free to adjust the amount of taco seasoning to your liking, and use more or less, depending on how spicy you want it. Keep in mind that taco seasoning can vary quite a lot, depending on the brand you buy. I almost aways use my homemade taco seasoning.
  • Variations: You could use pinto beans or another type of canned beans instead of black beans. Try different kinds of cheese (a Mexican blend would go well) or skip the cheese if you want to make this recipe dairy-free. Use whatever type of onion you happen to have on hand. 

Nutrition

Serving: 6ounces chicken with quinoa and vegetables | Calories: 508kcal | Carbohydrates: 47g | Protein: 53g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 967mg | Potassium: 1474mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1371IU | Vitamin C: 54mg | Calcium: 200mg | Iron: 5mg

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