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Instant Pot BBQ Chicken Grain Bowls
This Instant Pot BBQ Chicken Grain Bowls are a great alternative to the usual Memorial Day and Fourth of July fare. Here's how to make them!
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 45 min🔥 Cook: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●saucepan
📝 Preparation Steps
1
Combine the chicken, garlic, onion, 1/2 teaspoon salt, a few grinds of pepper and 1/4 cup water in a 6-quart Instant Pot. Pour in the barbecue sauce.
medium onion, sliced1
2
Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for ⏱️ 15 minutes. When the time is up, let the pressure release naturally for ⏱️ 10 minutes. Carefully turn the steam valve to the venting position and release the remaining pressure. Unlock and remove the lid, being careful of any remaining steam.
3
Transfer the chicken to a large bowl and shred with two forks. Set the Instant Pot to sauté on high and cook the sauce until thickened, about ⏱️ 10 minutes. Add the sauce to the chicken and toss.
4
Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan. Add the quinoa, the remaining 1⁄2 teaspoon salt and a few grinds of pepper and return to a boil. Reduce the heat to low; simmer until the quinoa is tender and the water is absorbed, about ⏱️ 20 minutes.
5
Scoop 1/2 cup quinoa into each bowl. Top with the chicken, avocado, mango, jalapeño, radishes and cilantro. Drizzle with more barbecue sauce.
avocado, sliced1large mango, cut into small cubes1radishes, thinly sliced4
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