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Instant Pot Chicken Enchilada Quinoa
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.
- 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 or 2 jalapeno peppers finely chopped (depending on the heat level you want)
- 2 cups water
- 1 cup enchilada sauce
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 3 green onions chopped
- 1/4 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