This Instant Pot Enchilada Quinoa Casserole is a delicious one pot Mexican chicken recipe that is ready in 30 minutes or less – it's also gluten-free and requires very little clean up so it's the perfect weekly meal prep!
Work week, meet Instant Pot Enchilada Quinoa Casserole. It's the next best thing since these 20-Minute Instant Pot Burrito Bowls, trust me.
It's really a delicious one pot meal you can meal prep for the week ahead, and packed with superfoods so you can rest easy knowing you're getting a ton of nutrition along with a bunch of veggies and a well-balanced meal.
Being the foodie I am, I have a very tough time choosing what to make for dinner most nights of the week. If I'm not planning ahead, I legit just want ALL the food available to me and I can't stand the thought of waiting for it. But if you were to tell me I could quickly defrost some chicken breasts, throw in some dried rice, tomato sauce and a few veggies, AND have it taste like delicious Mexican food…you'd have me sold.
My roommate and I were actually just talking about what our favourite food is the other night and we both unilaterally answered Mexican food – especially when it comes to meal prep.
You just can't go wrong! It's healthy, you can use up pretty much whatever veggies you have on hand, and it tends to focus more on lean proteins and healthy, low calorie carbs as long as you aren't having nachos for dinner (yeah, the combo of cheese and chips, while tasty, can be killer if you're trying to watch what you're eating during the week…)
But my key problem with Mexican food is that it can be messy, especially if you're mowing down on some burritos or tacos.
So, enter this Instant Pot Enchilada Quinoa Casserole, which all comes together in one pot for very little clean up and a less messy eating experience. No struggling with shoving all your fillings into little corn tortillas and fussing over an enchilada sauce, or settling for a canned version from the store.
With this recipe, you're going to dump all the ingredients in your pressure cooker and just let it take care of the rest. You're going to get one of the best Mexican chicken recipes ever, and it's super healthy and filling all while resembling your favourite enchilada dish.
The quinoa provides a bit of extra protein in addition to the chicken, and from there it's just a matter of adding some tomato sauce, broth and seasonings before cooking on high pressure.
For this Instant Pot Enchilada Quinoa Casserole, you're going to add the veggies in last so that they don't overcook, and the key here is to chop up all the bell peppers pretty finely so that they kind of steam and cook with the rest of the hot ingredients.
Add your cheese and put on the lid – it should melt fairly quickly so don't be afraid of having to manage any extra steps. From there, just add your chopped avocado, tomatoes and cilantro and you've got a super fresh chicken enchilada casserole to die for, no special steps, just one pot.
How can dinner get any easier?
Will you be making this Instant Pot Enchilada Quinoa Casserole?
Don't struggle and fuss over finicky corn tortillas that are just too hard to wrap and won't hold all your toppings inside. Get on board with a casserole that comes together in one pot for a super simple and easy dinner idea. You'll be loving life, trust me!
Instant Pot Enchilada Quinoa Casserole
- 1 tbsp olive oil
- 2 chicken breasts, diced
- 2 tbsp taco seasoning
- 2 cloves garlic minced
- 2 yellow onions, diced
- 2 cups chicken broth
- 2 cups tomato sauce
- 1 tsp salt
- 1 1/2 cups dry quinoa
- 1/2 each red, green and yellow pepper, finely diced
- 1 cup shredded cheddar cheese
- 1 avocado, diced
- 2 plum tomatoes, diced
- 1/3 cup chopped fresh cilantro
- Add all ingredients except for bell peppers, cheese, avocado, plum tomatoes and cilantro to Instant Pot in the order written, making sure to add quinoa last.
- Set to manual and pressure cook on high for 3 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 3 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
- Stir in bell peppers and top with cheese, avocado, plum tomatoes and cilantro. Serve among 6 bowls and enjoy!