Instant Pot barbecue chicken quinoa salad is a hearty summer salad. This tasty salad is packed with flavor!

A terracotta dish with barbecue chicken quinoa salad and a fork in it.

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.

Chicken broth in an instant pot.

Step 2: Add the chicken broth to the Instant Pot inner pot.

Black beans on uncooked quinoa in an instant 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.

Cooked quinoa with black beans and corn in an instant pot.

Step 8: Stir in the corn. Set the quinoa aside.

Shredded barbecue chicken in a glass mixing bowl.

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.

A bowl of barbecue chicken quinoa salad topped with diced avocado, cheese, and tomatoes.

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.

More Instant Pot chicken recipes!

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A terracotta dish with barbecue chicken quinoa salad and a fork in it.
5 from 1 vote

Instant Pot Barbecue Chicken Quinoa Salad

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 1 minute
Pressure Release: 10 minutes
Total Time: 36 minutes
Instant Pot barbecue chicken quinoa salad is a hearty summer salad. This tasty salad is packed with flavor!

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
  • 1/2 cup barbecue sauce plus additional barbecue sauce as needed
  • 4 cups spring green mix
  • Ranch dressing
  • 1 avocado chopped
  • 1/4 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. 

Nutrition

Serving: 1serving | Calories: 537kcal | Carbohydrates: 62g | Protein: 33g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 541mg | Potassium: 1073mg | Fiber: 11g | Sugar: 13g | Vitamin A: 793IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 5mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Main Course
Cuisine: American
Keyword: Instant Pot barbecue chicken quinoa salad, Instant Pot barbecue chicken quinoa salad recipe

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A terracotta dish with barbecue chicken quinoa salad and a fork in it.

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