Instant Pot BBQ Chicken Grain Bowls Recipe
These Instant Pot BBQ Chicken Grain Bowls combine tender shredded chicken cooked in a flavorful barbecue sauce with fluffy quinoa and fresh, vibrant toppings like avocado, mango, jalapeño, radishes, and cilantro. Ready in just over an hour, this wholesome and colorful dish makes for a delicious and satisfying meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
For the Chicken and Sauce
- 2 lb. skinless, boneless chicken thighs
- 2 garlic cloves, sliced
- 1 medium onion, sliced
- 1 tsp. kosher salt (divided)
- Black pepper, to taste
- 1 1/4 cups barbecue sauce, plus more for topping
- 1/4 cup water
For the Grain Bowl
- 1 cup quinoa
- 1 avocado, sliced
- 1 large mango, cut into small cubes
- 1 jalapeño pepper, thinly sliced (seeds removed for less heat)
- 4 radishes, thinly sliced
- Chopped fresh cilantro, for topping
Instructions
- Prepare and Cook Chicken: Combine the chicken thighs, sliced garlic, sliced onion, 1/2 teaspoon kosher salt, black pepper to taste, and 1/4 cup water in a 6-quart Instant Pot. Pour in 1/4 cup of barbecue sauce over the mixture.
- Pressure Cook the Chicken: Secure and lock the Instant Pot lid, ensuring the steam valve is set to the sealing position. Set the pot to pressure cook on high for 15 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the steam valve to venting to release any remaining pressure. Open the lid cautiously.
- Shred Chicken and Reduce Sauce: Transfer the cooked chicken to a large bowl and shred it using two forks. Set the Instant Pot to sauté on high and cook the remaining sauce inside until it thickens, about 10 minutes. Pour the thickened sauce over the shredded chicken and toss to combine.
- Cook Quinoa: Meanwhile, bring 2 1/4 cups of water to a boil in a medium saucepan. Add the quinoa, the remaining 1/2 teaspoon kosher salt, and some black pepper. Return to a boil, then reduce heat to low and simmer uncovered until the quinoa is tender and all the water is absorbed, about 20 minutes.
- Assemble Grain Bowls: Spoon 1/2 cup of cooked quinoa into each bowl. Top with shredded barbecue chicken, sliced avocado, mango cubes, jalapeño slices, radish slices, and chopped cilantro. Drizzle with additional barbecue sauce to taste.
Notes
- Remove jalapeño seeds to reduce heat according to preference.
- Use chicken thighs for more tender, juicy meat; chicken breasts can be substituted but may be less moist.
- Quinoa can be prepared in advance to save time.
- Leftover bowls can be stored in airtight containers in the fridge for up to 3 days.
- For a spicier kick, add extra barbecue sauce or hot sauce.
