Cilantro Lime Quinoa Instant Pot Recipe Recipe For Chicken

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INSTANT POT CILANTRO LIME CHICKEN



Instant Pot Cilantro Lime Chicken image

This was delicious and super easy. I had twice the amount of chicken, and it only took 30 minutes. I've posted the recipe as written. Recipe courtesy of Domestic Superhero.

Provided by AmyZoe

Categories     Chicken

Time 18m

Yield 6 serving(s)

Number Of Ingredients 8

24 ounces salsa
1 ounce taco seasoning mix
1 lime, juice of, and zested
1/4 cup water or 1/4 cup stock
15 ounces black beans, rinsed and drained
1 jalapeno, seeded and diced
2 lbs boneless skinless chicken breasts (I left the skins on, and mine weren't boneless)
fresh cilantro, to taste

Steps:

  • Using at least a 6 quart instant pot, add all ingredients to the chicken into the pot except cilantro.
  • Close lid and seal the pressure valve, then set on manual/high for 15 minutes.
  • When time is up, allow the pressure to naturally release for 10 minutes. Then manually release the rest of the pressure by flipping the valve. Remove lid.
  • Shred the chicken breast (either remove and shred or shred in pot using 2 forks). Then add the cilantro into the pot and stir everything together to coat.
  • Serve with rice or flour/corn tortillas, quinoa, limes, and colby jack cheese.

Nutrition Facts : Calories 282.1, Fat 4.4, SaturatedFat 1, Cholesterol 96.8, Sodium 1238.2, Carbohydrate 22.7, Fiber 7.2, Sugar 4.6, Protein 38.5

BLACKENED CHICKEN BREAST WITH CILANTRO LIME QUINOA



Blackened Chicken Breast With Cilantro LIme Quinoa image

Make and share this Blackened Chicken Breast With Cilantro LIme Quinoa recipe from Food.com.

Provided by lolablitz

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 15

2 boneless skinless chicken breasts
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon cumin
1 teaspoon olive oil
2 cups low sodium chicken broth
1 cup quinoa
juice and zest from one lime
1 dash salt and pepper
2 tablespoons cilantro, chopped
2 tablespoons nonfat Greek yogurt
1 avocado, peeled and cubed

Steps:

  • Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
  • Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
  • Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
  • After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
  • Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
  • Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.
  • Serve the chicken on top of the quinoa and glob some avocado heaven on top!

INSTANT POT® CILANTRO-LIME CHICKEN TACOS



Instant Pot® Cilantro-Lime Chicken Tacos image

Take your tacos and elevate them with this flavorful cilantro lime taco. It cooks in an Instant Pot® so dinner is done fast! Serve with assorted toppings like red cabbage, onions, cilantro, cotija cheese, etc.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 10

¼ cup olive oil, divided
4 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
3 tablespoons chopped fresh cilantro, plus more for garnish
2 limes, divided
1 ½ pounds boneless, skinless chicken breasts, cut into strips
½ onion, thinly sliced
¼ cup canned diced tomatoes, undrained
6 tortilla shells

Steps:

  • Combine 3 tablespoons olive oil, garlic, cumin, coriander, cilantro, and juice of 1 lime in a gallon-sized resealable plastic bag. Add chicken and marinate for 30 minutes.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining 1 tablespoon olive oil. Add onion rings and cook until soft and translucent. Add diced tomatoes with liquid. Drain chicken from marinade and add to Instant Pot®. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken and shred with 2 forks. Return to the Instant Pot® and mix with tomato sauce.
  • Add chicken mixture to taco shells and add preferred toppings. Slice remaining lime and add lime slices to each taco plate.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 13.9 g, Cholesterol 64.6 mg, Fat 15 g, Fiber 2.2 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 124.6 mg, Sugar 1.6 g

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