Categories: Instant Pot
Ingredients
- 2 lbs. chicken breasts
- 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 jalapeno, thinly sliced
- 4 radishes, thinly sliced
- Chopped fresh cilantro, for topping
Directions
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Combine the chicken, garlic, onion, 1/2 tsp salt, black pepper and 1/4 cup water in Instant Pot. Pour in the barbecue sauce.
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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.
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Transfer the chicken to a large bowl and shred with two forks. Set the Instant Pot to saute on high and cook the sauce until thickened, about 10 minutes. Add the sauce to the chicken and toss.
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Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan. Add the quinoa, the remaining 1/2 tsp salt and black 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.
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Scoop 1/2 cup quinoa into each bowl. Top with the chicken, avocado, mango, jalapeno, radishes, and cilantro. Drizzle with more barbecue sauce.