Ingredients
4
4 servings
- •5 cups chicken stock
- •1 (14.5 ounce) can canned diced tomatoes with their juice
- •1 onion, diced
- •2 cloves garlic, minced
- •1 ½ pounds boneless chicken breasts
- •2 teaspoons chili powder
- •2 teaspoons ground cumin
- •1 teaspoon paprika
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •2 cups frozen corn kernels
- •½ cup shredded cabbage
- •1 cup cooked quinoa
- •1 tablespoon lemon juice
- •1 (8 ounce) package tortilla chips
- •1 tablespoon fresh cilantro
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®). Add chicken stock, tomatoes, onions, and garlic to the pot. Place chicken breasts on top and sprinkle with chili powder, cumin, paprika, salt, and pepper. Add corn and cabbage on top; do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove chicken from pot and place in a plate; shred with 2 forks. Put chicken back into the pot with cooked quinoa, lemon juice, and tortilla chips. Sprinkle with chopped cilantro.
Nutritional Facts
Per 4 servings
- Calories: 647
- Carbohydrate: 78g
- Fat: 20g
- Fiber: 10g
- Protein: 45g
- Sugar: 9g
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