Instant Pot BBQ Chicken Grain Bowls

Ingredients

• 2 lb. skinless, boneless chicken thighs
• 2 garlic cloves, sliced
• 1 medium onion, sliced
• 1 tsp. kosher salt
• Black pepper, to taste
• 1 1/4 c. barbecue sauce, plus more for topping
• 1 c. quinoa
• 1 avocado, sliced
• 1 large mango, cut into small cubes
• 1 jalapeño pepper, thinly sliced (remove seeds for less heat)
• 4 radishes, thinly sliced
• Chopped fresh cilantro, for topping

Directions

1. 1Combine the chicken, garlic, onion, 1/2 teaspoon salt, a few grinds of pepper and 1/4 cup water in a 6-quart Instant Pot. Pour in the barbecue sauce.
2. 2Put 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.
3. 3Transfer the chicken to a large bowl and shred with two forks. Set the Instant Pot to sauté on high and cook the sauce until thickened, about 10 minutes. Add the sauce to the chicken and toss.
4. 4Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan. Add the quinoa, the remaining 1⁄2 teaspoon salt and a few grinds of 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.
5. 5Scoop 1/2 cup quinoa into each bowl. Top with the chicken, avocado, mango, jalapeño, radishes and cilantro. Drizzle with more barbecue sauce.