Instant Pot barbecue chicken quinoa salad is a hearty summer salad. This tasty salad is packed with flavor!
Barbecue chicken salad is popular for a reason! This heartier Instant Pot version takes that salad up a notch with the addition of cooked quinoa.
This tasty salad can be made in about 30 minutes, which makes it perfect for weeknights. It's also a great choice for meal prep and can be turned into a simple freezer meal.
How to make Instant Pot barbecue chicken quinoa salad
Step 1: Rinse quinoa under cool water. Set aside.
Step 2: Add the chicken broth to the Instant Pot inner pot.
Step 3: Pour in the rinsed quinoa and the beans. Do not stir.
Step 4: Close and lock the lid. Be sure the pressure release valve is set to sealing.
Step 5: Press manual high pressure and adjust the cooking time to 1 minute.
Step 6: Once the cooking time has finished, let the pressure release naturally for 10 minutes.
Step 7: Carefully turn the pressure release valve to venting to release any remaining pressure. Remove the lid and fluff the quinoa.
Step 8: Stir in the corn. Set the quinoa aside.
Step 9: In a small bowl, stir together the shredded chicken and barbecue sauce.
Step 10: Add the quinoa mixture to part of a dish. Add the greens to the other part of the dish.
Drizzle ranch over the greens. Top the quinoa portion with shredded barbecue chicken, diced avocado, tomatoes, and cheese.
How to freeze
The quinoa portion of the salad freezes well. I double that portion of the salad (it easily doubles in a 6 quart) to save for later.
To freeze, make the quinoa portion as-written. Let it cool to room temperature, and then place it in a freezer-safe container and freeze.
Storage
Store any leftover salad in an airtight container in the refrigerator. The salad is best eaten within the first 2 days.
If you'd like to make the salad ahead of time for meal prep, store the quinoa and barbecue chicken portions in an airtight container in the refrigerator. Dress the greens and add the tomatoes, cheese, and avocado when ready to serve.
Instant Pot Barbecue Chicken Quinoa Salad
Equipment
Ingredients
- 1 cup quinoa
- 1 ½ cups low-sodium chicken broth
- 1 cup black beans rinsed and drained
- ½ cup canned corn
- 2 cups cooked and shredded chicken
- ½ cup barbecue sauce plus additional barbecue sauce as needed
- 4 cups spring green mix
- Ranch dressing
- 1 avocado chopped
- ¼ cup grape tomatoes halved
- ¼ cup shredded cheddar cheese
- 2 tablespoons diced red onion
Instructions
- Rinse quinoa under cool water. Set aside.
- Add the chicken broth to the Instant Pot inner pot.
- Pour in the rinsed quinoa and then the black beans. Do not stir.
- Close and lock the lid. Be sure the pressure release valve is set to sealing.
- Press manual high pressure and adjust the cooking time to 1 minute.
- Once the cooking time has finished, let the pressure release naturally for 10 minutes.
- Carefully turn the pressure release valve to venting to release any remaining pressure.
- Remove the lid and fluff the quinoa.
- Stir in the corn.
- Set the quinoa aside.
- In a small bowl, stir together the shredded chicken and barbecue sauce.
- Add the quinoa mixture to part of a dish.
- Add the greens to the other part of the dish.
- Drizzle ranch over the greens.
- Top the quinoa portion with shredded barbecue chicken, diced avocado, tomatoes, cheese, and diced onion.
Notes
- Corn: Feel free to use fresh corn if you have it.
- Chicken: I like to use rotisserie chicken, but any cooked and shredded chicken will work.
- Barbecue sauce: Use any type of tomato-based bbq sauce that you like.
- Nutrition values are estimates.
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