Instant Pot Spicy Chicken with Quinoa

Name: Instant Pot Spicy Chicken with Quinoa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: American
Ingredients: 1 cup Quinoa (1 cup quinoa); 1 cup Water (1 cup water); 14 oz Mild Salsa (14 ounces of mild salsa sauce (400g)); ½ tsp Table Salt (1/2 tsp salt); ½ tsp Black Pepper (1/2 tsp black pepper); 1 tsp Olive Oil (1 tsp olive oil); 1 lb Chicken Breast (1 lb chicken breasts (cut into 6 pieces (450g))); 1 tsp Cumin Seeds (1 tsp cumin); 1 tsp Paprika (1 tsp paprika); 2 tsp Garlic Powder (2 tsp garlic powder); 2 tsp Chili Powder (2 tsp chilli powder); 14 pieces Red Kidney Beans (14- ounce can red kidney beans (rinsed & drained)); 0 pieces Parsley (fresh parsley (chopped)); 1 piece Red Bell Pepper (1 red bell pepper (sliced)); 1 piece Green Bell Pepper (1 green bell pepper (sliced))

Instant Pot Spicy Chicken with Quinoa - Lunch (American)

25 minAmerican

Servings3

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Dairy Free
Egg Free

Steps

1Get out the instant pot and add quinoa, water, salsa, salt, black pepper, and olive oil to it. Then, cut chicken breasts into 6 pieces or so and place them on top of everything.
2Add in cumin, paprika, garlic powder, and chili powder.
3Cook in the instant pot on high pressure for 8 minutes. Once done, release the pressure quickly using the valve.
4Divide the chicken with quinoa into the meal prep bowls. Sprinkle with parsley.
5Add sliced bell peppers and red kidney beans into additional compartments of the meal prep. Keep refrigerated for up to 3 days.