Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa

Method

1. Mix the salt, cumin, black pepper, chipotle paste and salsa in a medium bowl.

   Done — next step

2. Put the chicken in the pressure cooker and cover with the salsa mixture. Cook on high pressure for 20 minutes and use either a quick or natural release. Add the corn, reseal and cook on high pressure for 2 minutes.

   Done — next step

3. While the chicken cooks, combine quinoa, water and salt in a saucepan over high heat. Bring to the boil, cover and reduce the heat to low. Cook for about 18 to 22 minutes, until the liquid is absorbed. Fluff, remove from the heat and fold in lime juice, olive oil and 2T cilantro.

   Done — next step

4. Once pressure cooking is complete, lift out the corn and place it on a dish.

   Done — next step

5. Transfer the chicken to a bowl, shred it and mix in 1/2 cup sauce. Slice the kernels from the cobs.

   Done — next step

6. Into every bowl, measure 2/3 cup quinoa and 1/2 cup chicken with extra sauce. Add the toppings separately: 1/3 cup corn, 1/4 cup tomatoes and 1 ounce avocado.

   Done — next step

7. Finish the bowls with the rest of the cilantro and accompany them with lime wedges.

   Finish cooking