Instant Pot Chicken Enchilada Quinoa

Ingredients

• 1 pound ground chicken
• 1 cups uncooked quinoa
• 1 can 15-ounce black beans, drained and rinsed
• 1 cup frozen corn
• 1 can 15-ounce diced fire roasted tomatoes
• 2 cloves garlic minced
• 1 medium onion chopped
• 1 jalapeno pepper finely chopped
• 2 cups water
• 1 cup enchilada sauce
• 1 tablespoon taco seasoning
• 1 teaspoon kosher salt
• 1 teaspoon cumin

Optional Garnish

• 3 green onions chopped
• 1/4 cup fresh cilantro chopped
• 1 avocado peeled and diced
• 1 cup shredded pepper jack cheese or mexican cheese
• 4 lime wedges

Instructions

1. Set the Instant Pot to saute mode and heat 1 tablespoon of oil. Add ground chicken and break it in with a spatula. Add quinoa, black beans, corn, tomatoes, garlic, onion, jalapeños, water, enchilada sauce, taco seasoning, salt, and cumin. 
2. Mix well, breaking in any lumps of ground chicken. Close the Instant Pot with pressure release valve to sealing. Set the Instant Pot to Manual/Pressure Cook (Hi) for 4 minutes. Allow 10 minutes of natural pressure release. Open the Instant Pot and mix the enchilada quinoa. Garnish with cilantro and scallions.
3. Serve with diced avocados, pepper jack cheese, and a squeeze of fresh lime.