Chicken and Quinoa Burrito Bowls- IP

Name: Chicken and Quinoa Burrito Bowls- IP
Ingredients: 2 tsp taco seasoning; 6-8 boneless, skinless chicken thighs; 2 tbsp olive oil; 3/4 cup tomato salsa; 1 cup and 1 tbsp chicken broth; 3/4 cup red quinoa, rinsed; 1 can black beans; 1 cup prepared guacamole; Corn; Peppers; Onion

3 steps

Updated at: Thu, 17 Aug 2023 08:47:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2612.6 kcal (131%)

Total Fat104.3 g (149%)

Carbs233.6 g (90%)

Sugars36.3 g (40%)

Protein182.3 g (365%)

Sodium4485.1 mg (224%)

Fiber56.9 g (203%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tsptaco seasoning

6boneless skinless chicken thighs

2 Tbspolive oil

¾ cuptomato salsa

1 cupchicken broth

1 cupguacamole

Instructions

Step 1

Rub the taco seasoning into the chicken. Put oil in the pot, select sauté. When the oil is hot, brown the chicken in batches on one side only until golden brown, 3 minutes per batch. Press cancel. Drain off the fat in the pot and return the pot to the appliance.

Step 2

Add 1/2 cup of the salsa and 3/4 cup of the broth to the pot and scrape up the browned bits on the bottom of the pot. Add the chicken and any accumulated juices to the pot. Spoon the remaining 1/4 cup salsa over the chicken.

Step 3

Place a tall trivet in the pot over the chicken. In a 7-inch metal baking pan, combine the quinoa and remaining 3/4 cup plus 1 tablespoon broth. Spoon the beans over the quinoa mixture, but don't stir them in. Place the uncovered baking pan on the trivet. Lock on the lid, select the pressure cook function and adjust to high pressure for 12 minutes. Make sure the steam valve is in the sealing position.