Instant Pot Shredded Chicken Taco Bowl with Cilantro Brown Rice and Quinoa
Instant Pot Shredded Chicken Taco Bowl with Quinoa and Brown Rice is a quick and easy recipe that takes less than 30 minutes to make. This bowl is topped with protein-filled Greek yogurt and cilantro.
Servings 4
Calories 504kcal
Ingredients
- 16 oz skinless chicken breasts
- ½ cup low-sodium chicken broth
- ½ cup salsa
- 1 container diced tomatoes and green chilies
- 1 ½ packages Seeds of Change Quinoa and Brown Rice
- 1 medium avocado sliced
- 1 container low-sodium black beans
- 1 tablespoon olive oil
- 1 cup cilantro chopped
- Trader Joe's Taco Seasoning to taste
- McCormick's Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste
Instructions
- Season the chicken breasts with the seasonings.
- Add the chicken breasts, salsa, and chicken broth to the Instant Pot.
- Put the lid on the pot and adjust the settings to the Meat Setting. 10 minutes should be the default. Leave it at 10 minutes.
- Allow the Instant Pot to release steam on its own without quick release.
- While the chicken cooks, cook the beans and tomatoes and chilis in a saucepan on medium-high heat for 3-4 minutes.
- Remove the chicken from the Instant Pot. Using a knife and fork, shred the chicken.
- Cook the brown rice and quinoa in the microwave for 90 seconds. Pour the quinoa and brown rice in a bowl. Toss with olive oil and cilantro.
- Serve the chicken over brown rice and quinoa. Add the beans, tomatoes, and sliced avocado.
Nutrition
Calories: 504kcal