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PCInstant Pot Recipes3030 Minutes or LessOPOne PanGFGluten-Free
4.46
/5
21 minutes mins
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By: Rachel GurkPosted: 10/23/2017
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A complete meal that’s made in one pot and is ready in 30 minutes, healthy, and full of flavor — this Instant Pot chicken is a weeknight lifesaver!
Admittedly, this recipe isn’t the prettiest thing in the world. However, on my reader survey, it was pretty clear what most of you wanted. More healthy recipes! More 30 minute meals! More Instant Pot recipes. Boom — this one covers all three.
You guys weren’t so much into special diet recipes and guess what? This definitely isn’t Whole30 compliant and it’s not dairy-free or vegan. It does happen to be gluten-free (which surprisingly most of you aren’t into at all), but it’s purely coincidence. How do they call it? Naturally gluten-free? That’s this recipe.
Also, I know you’re not all owners of an Instant Pot — it’s okay! There are plenty more non-Instant Pot recipes in the days to come.
If you’re looking to purchase an Instant Pot, this is the one I have. I initially used it mostly for food prep such as boiled eggs and shredded chicken breasts but have found that it does so much more than that! I’m expanding my repertoire of Instant Pot recipes to include more dinner recipes – you all know how much I love a dinner that’s made in one pot/pan/dish!
More about this Instant Pot Chicken:
This Instant Pot chicken recipe is basically magic. You put all the ingredients into the Instant Pot and seal it and about 30 minutes later, BOOM. DINNER IS SERVED. Chicken, quinoa, vegetables, everything you need. You all know how much I love toppings, and this recipe is perfect for toppings. Cilantro, green onions, avocado, tomatoes, sour cream, whatever your heart desires.
I can’t wait to hear what you all think of this one! Make sure to come back and rate the recipe after you make it. If you do make it, snap a photo and post it on Instagram – make sure to tag me and use the hashtag #RachelCooks — I LOVE seeing what you’re making in the kitchen!
Want to kick this up a notch and make it a little more unique? Learn how to pickle red onions (you won’t believe how easy it is!) and sprinkle a few on top!
More healthy Instant Pot recipes
- Lemon Chicken Orzo Soup
- Fall Instant Pot Shakshuka With Butternut Squash
- Instant Pot Spaghetti and Meat Sauce
- Instant Pot Pasta with Sausage, Spinach, and Tomatoes
- Instant Pot Chili
- Healthy Chicken Piccata in the Instant Pot
- 21+ Easy Instant Pot Chicken Recipes
- Instant Pot Chicken and Potatoes by Creme de la Crumb
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Southwestern Instant Pot Chicken and Quinoa
4.46 from 55 votesPrep Time: 10 minutes mins
Cook Time: 10 minutes mins
Additional Time: 1 minute min
Total Time: 21 minutes mins
4 servings
Print Rate Recipe
A complete meal that's made in one pot and is ready in 30 minutes, healthy, and full of flavor -- this Instant Pot chicken is a weeknight lifesaver!
Ingredients
- 8 ounces (1 cup) chicken broth
- 1 can (15oz) black beans, drained and rinsed
- 1 can (14.5oz) diced tomatoes with their juice
- 1 bell pepper (any color), diced
- 1/2 red onion, diced (about 1 cup)
- 1-2 tablespoon taco seasoning
- 3/4 cup uncooked quinoa, rinsed
- 1.5 pounds boneless skinless chicken breast
- 1/2 cup shredded cheddar cheese
Instructions
In the bottom of your Instant Pot, stir together chicken broth, quinoa, beans, tomatoes, bell pepper, onion and one tablespoon of taco seasoning. Place chicken on top and sprinkle with remaining taco seasoning. Secure lid of Instant Pot and turn valve to seal.
Set Instant Pot for manual (or poultry) for 10 minutes.
Turn valve to “vent” to quick release pressure. Chicken should be at 165 degrees Fahrenheit or above. When pressure is released, remove lid and sprinkle cheese on top. Place cover back on for 1 minute or until cheese is melted.
Serve chicken immediately with quinoa mixture.
Nutrition Information
Serving: 1of 4, Calories: 752kcal, Carbohydrates: 66g, Protein: 77g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 11g, Cholesterol: 173mg, Sodium: 1470mg, Fiber: 6g, Sugar: 23g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
KV says
This was surprisingly delicious! I normally don’t care for quinoa, but this will be a definite addition to my rotation. I did use hot taco seasoning and about a teaspoon and a half of red pepper flakes for a little more flavor, and it still wasn’t spicy at all. I used 2 big chicken breasts and was a little worried that 10 minutes wouldn’t be enough, but they turned out perfect. Also made pickled onions to go with it, super easy, and served it with those, chopped cilantro, green onions, and sour cream.
Best of all, we ate all of the chicken at night and served the delicious quinoa mix the next morning with a fried egg on top and it was amazing!Reply
Rachel Gurk says
Thanks so much for the review! Love the addition of a fried egg!
Reply
Mary D says
Really good recipe! I did use the saute function and sauted the red onion and diced pepper for a few minutes before adding the other ingredients. Small extra step but I think it brings out the flavor and keeps the veggies crisp, then followed the recipe as written.Reply
Rachel Gurk says
So happy you liked it! Thanks for leaving a review
Reply
Mike Diggs says
My wife’s favorite! She usually passes on the chicken and eats the rest.Reply
Rachel Gurk says
So glad it’s a hit!
Reply
wazza says
super easy and breeze to make n very tastyReply
Rachel Gurk says
Glad you enjoyed! Thank you for sharing a photo!
Reply
Gerda says
Hi, I would like to try this dish but it does not state in the instructions if chicken breast needs to be cut up before it goes in it IP or left whole and shredded after cooking? Thank you
Reply
Rachel Gurk says
It’s left whole. :)
Reply
Janelle says
I have made this recipe many times in my 6qt and it is fabulous. Absolutely delicious and the whole fam likes it. We actually don’t use chicken, we brown ground beef in a skillet and serve that on top with spring mix, lime, and cheese.
So this week I tried to make the recipe doubled, in my 8 qt and I got a burn notice… twice. Any recommendations on what to do differently??Reply
Rachel Gurk says
Hmm, weird! I don’t have an 8qt so I’ve never tested it that way. Maybe try increasing the liquid slightly?
Reply
Gerda says
BURN notice comes up if you stir your diced tomatoes:) NEVER STIR tomatoes in the IP.
Reply
Rachel Gurk says
I’ve never gotten the burn notice, but thanks for the tip!
Reply
Patricia says
This was a great tasty recip, I did not have enough chicken so added another protein and WOW,
DELICIOUSReply
Rachel Gurk says
So glad you liked it. Thank you for taking the time to leave a review, it means a lot!
Reply
Lisa says
Very tasty and packed with protein. Thank you!Reply
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a review!
Reply
Chris E. says
I do the cooking in the family, and I do a lot of it. I’ve never had an Instant Pot meal come out well—always too wet or mushy or overcooked or undercooked. Until this one. I was putting dinner together and I had frozen chicken breasts, quinoa, and impatience. I found this recipe and got everything else (kidney beans instead of black, but everything else on hand). Upped the cooking time to 15 minutes because the chicken was frozen. Because steamed cheese is a crime against God, after cooking I transferred the results to a cast-iron skillet, topped it with cheese, and finished it under the broiler. And it was PERFECT. Everything cooked well, chicken was tender, nothing was runny, flavor balance was very nice. My daughter went back for thirds! Now I’m going to bookmark this site.Reply
Rachel Gurk says
So glad you liked it! Thank you so much for taking the time to leave a review, it means a lot to me!
Reply
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