Okay y’all — how about a slightly spicy Mexican recipe for your Instant Pot that is not only gluten-free but also fits well on the Weight Watchers Freestyle plan? Are you one of the millions who has caught the quinoa bug? Then I think you’re gonna enjoy this great substitute for the Mexican food you once loved but have been avoiding while trying to trim down.
Instant Pot Mexican Quinoa
Ingredients
- 2 chicken breasts (boneless/skinless and diced)
- 1 tbsp olive oil
- 2 tbsp taco seasoning (try this homemade recipe)
- 2 tbsp. garlic, minced
- 1 onion, diced
- 2 cups chicken broth
- 2 cups tomato sauce
- 1 tsp salt
- 1 1/2 cups dry quinoa
- 1/2 of red, green and yellow pepper, finely diced
- 1/2 cup shredded Colby/Jack shredded cheese
- 1 avocado, diced
- 2 plum tomatoes, diced
- 1 jalapeno, seeded and diced
- 1/3 C chopped fresh cilantro, chopped
Directions
- Heat Instant Pot using the saute setting
- Add olive oil, onion, bell peppers, and chicken breasts to the Instant Pot and cook until lightly browned, stirring often.
- Stir in the taco seasoning, garlic, chicken broth, tomato sauce, quinoa, and salt.
- Set the instant pot to manual cook on high for 12 minutes.
- When complete, press cancel and do a quick release of the steam.
- Divide into 6 individual bowls.
- Serve topped with the avocado, Jalapenos, plum tomatoes, a sprinkle of cheese, and cilantro.
Serves 6
Weight Watchers Freestyle Smartpoints: 5 per serving
Weight Watchers Freestyle Instant Pot Mexican Quinoa Recipe
Prep time
Cook time
Total time
Weight Watchers Freestyle Points = 5 per serving
Author: Marcy Crabtree
Recipe type: Instant Pot
Cuisine: Mexican
Serves: 6
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts (boneless/skinless and diced)
- 2 tbsp taco seasoning (try this homemade recipe)
- 2 tbsp. garlic, minced
- 1 onion, diced
- 2 cups chicken broth
- 2 cups tomato sauce
- 1 tsp salt
- 1½ cups dry quinoa
- ½ of red, green and yellow pepper, finely diced
- ½ cup shredded Colby/Jack shredded cheese
- 1 avocado, diced
- 2 plum tomatoes, diced
- 1 jalapeno, seeded and diced
- ⅓ C chopped fresh cilantro, chopped
Instructions
- Heat Instant Pot using the saute setting
- Add olive oil, onion, bell peppers, and chicken breasts to the Instant Pot and cook until lightly browned, stirring often.
- Stir in the taco seasoning, garlic, chicken broth, tomato sauce, quinoa, and salt.
- Set the instant pot to manual cook on high for 12 minutes.
- When complete, press
cancel and do a quick release of the steam. - Divide into 6 individual bowls.
- Serve topped with the avocado, Jalapenos, plum tomatoes, a sprinkle of cheese, and cilantro.
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