Pressure Cooker Mexican Chicken & Quinoa
Prep Time
10 Minutes
Cooking Time
30 Minutes
Yields
4 Servings
Ingredients
1 cup Water
1 1/2 lbs Chicken Thighs (boneless, skinless)
1 tsp Sea Salt (divided)
1 tsp Chili Powder (divided)
1 tsp Cumin (divided)
1 tsp Smoked Paprika (divided)
1 tsp Oregano (divided)
2 cups Kale Leaves (finely chopped)
1 cup Diced Tomatoes (from the can, drained)
1/4 tsp Red Pepper Flakes
1 cup Quinoa (uncooked)
½ Lime (juiced)
Directions
Place the metal trivet in the pot of the pressure cooker and add the water. Place the chicken thighs on the trivet and season with half the salt. Add a quarter of each the chili powder, cumin, paprika and oregano to the chicken. Close the lid.
Set to “sealing”, then press manual/pressure cooker and cook for 8 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully.
Transfer the chicken thighs to a bowl to cool slightly then shred with two forks. Set aside. Remove the metal trivet from the pot.
To the cooking liquid inside the pot add the kale, tomatoes, and red pepper flakes. Then add the remaining chili powder, cumin, paprika, oregano and salt. Turn the pressure cooker to sauté mode and bring the water inside the pot to a gentle simmer. Cook until the kale wilts down, about a minute. Turn the sauté mode off and add the shredded chicken and quinoa to the pot and stir to combine. Close the lid.
Set to “sealing”, then press manual/pressure cooker and cook for 8 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully. Stir in the juice of the lime and season with additional salt if needed.
Divide between plates and enjoy!