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Chicken enchilada quinoa served in 2 white bowls.
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4.75 from 12 votes

Instant Pot Chicken Enchilada Quinoa

The goodness of an enchilada with healthy quinoa, black beans, fire-roasted tomatoes, and jalapenos, all cooked in one pot for a quick and healthy one-pot meal. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entree
Cuisine: Mexican
Servings: 5
Calories: 403kcal


  • 1 pound ground chicken
  • 1 cups uncooked quinoa
  • 1 can 15-ounce black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can 15-ounce diced fire roasted tomatoes
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 jalapeno pepper finely chopped
  • 2 cups water
  • 1 cup enchilada sauce
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin

Optional Garnish

  • 3 green onions chopped
  • ¼ cup fresh cilantro chopped
  • 1 avocado peeled and diced
  • 1 cup shredded pepper jack cheese or mexican cheese
  • 4 lime wedges


  • Set the Instant Pot to saute mode and heat 1 tablespoon of oil. Add ground chicken and break it in with a spatula. Add quinoa, black beans, corn, tomatoes, garlic, onion, jalapeños, water, enchilada sauce, taco seasoning, and cumin. 
  • Mix well, breaking in any lumps of ground chicken. Close the Instant Pot with pressure release valve to sealing. Set the Instant Pot to Manual/Pressure Cook (Hi) for 4 minutes. Allow 10 minutes natural pressure release. Open the Instant Pot and mix the enchilada quinoa. Garnish with cilantro and scallions.
  • Serve with diced avocados, pepper jack cheese, and a squeeze of fresh lime. 



Calories: 403kcal | Carbohydrates: 46g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 527mg | Potassium: 1071mg | Fiber: 9g | Sugar: 6g | Vitamin A: 609IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 4mg
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