Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by seasoning the chicken thighs with kosher salt and freshly ground black pepper. Place in the Instant Pot with garlic cloves and onion.
- Pour BBQ sauce over the chicken, seal the lid, and cook on high pressure for 10 minutes. Allow for a natural pressure release for 10 minutes, then perform a quick release.
- While chicken cooks, rinse quinoa under cold water. Combine rinsed quinoa with 2 cups of water, bring to a boil, reduce heat, cover, and simmer for about 15 minutes.
- Once the chicken is cooked, shred with two forks and fluff the quinoa. Divide quinoa into bowls and top with shredded chicken, avocado, mango, jalapeño, radishes, and cilantro.
- Drizzle with additional BBQ sauce if desired and serve warm.
Nutrition
Notes
Feel free to customize your toppings and sauces according to your preference. This dish is perfect for meal prepping!
