Instant Pot BBQ Chicken Grain Bowls
BBQ chicken is a summer staple on the ranch. The Instant Pot makes this dish so easy!
By Ree Drummond
Yields:
6 - 8 serving(s)
Prep Time:
45 mins
Cook Time:
35 mins
Total Time:
1 hr 20 mins
Jump to recipeTopped with avocado, mango, jalapeño, sliced radishes, and a smattering of cilantro, these bowls are loaded with color and flavor. Feel free to drizzle a little more barbecue sauce on right before serving.
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Ingredients
- 2 lb.
skinless, boneless chicken thighs
- 2
garlic cloves, sliced
- 1
medium onion, sliced
- 1 tsp.
kosher salt
Black pepper, to taste
- 1 1/4 cups
barbecue sauce, plus more for topping
- 1 cup
quinoa
- 1
avocado, sliced
- 1
large mango, cut into small cubes
- 1
jalapeño pepper, thinly sliced (remove seeds for less heat)
- 4
radishes, thinly sliced
Chopped fresh cilantro, for topping
Directions
- Step 1Combine 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.
- Step 2Put 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.
- Step 3Transfer 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.
- Step 4Meanwhile, 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.
- Step 5Scoop 1/2 cup quinoa into each bowl. Top with the chicken, avocado, mango, jalapeño, radishes and cilantro. Drizzle with more barbecue sauce.
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