Instant Pot Enchilada Quinoa Casserole
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4.86 from 7 votes

Instant Pot Enchilada Quinoa Casserole

ThisĀ 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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: Mexican
Servings: 6 servings
Calories: 427kcal

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 427kcal | Carbohydrates: 41g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 34mg | Sodium: 755mg | Potassium: 930mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1850IU | Vitamin C: 118mg | Calcium: 70mg | Iron: 5mg