Instant Pot Spicy Chicken with Quinoa

4.50 from 6 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This spicy chicken is a delicious Instant Pot meal. You can get it on the table in just 25 minutes and keep your family full!

It’s a nutritious, high protein, high fiber meal that’s also dairy-free, gluten-free, and macro-friendly. On the menu is chicken with quinoa. The crispy red and green peppers add a nice crunch.

meal prep container with beans, bell pepper slices and spicy quinoa chicken

Meanwhile, the red kidney beans make this dish extra filling. And the chicken breasts are bursting with flavor. That’s because you’re using 6 different spices.

The mild salsa adds a bit of kick to the chicken- but not too much. So, your kids can eat it too. Winner, winner, chicken dinner.

close up of chicken and quinoa in meal prep container

Ingredients You’ll Need

Spicy Chicken

Quinoa (1 cup)

Water (1 cup)

Mild Salsa Sauce (14 ounces)

Salt (1/2 tsp)

Black Pepper (1/2 tsp)

Olive Oil (1 tsp)

Chicken Breasts (1 lb)

Cumin (1 tsp)

Paprika (1 tsp)

Garlic Powder (2 tsp)

Chilli Powder (2 tsp)


Red Kidney Beans (14 ounce can)

Parsley (chopped)

Red Bell Pepper (1, sliced)

Green Bell Pepper (1, sliced)

How to Make Instant Pot Spicy Chicken with Quinoa

Step 1. Get your instant pot out and add in quinoa, water, salsa sauce, salt, black pepper, and olive oil. Drop-in cut chicken breasts.

Step 2. Add in cumin, paprika, garlic powder, and chili powder! Then, make sure to seal the instant pot with the lid and cook on high pressure for 8 minutes.

Step 3. Once you’re finished with cooking, release the pressure quickly using the valve. Don’t leave it to sit.

Step 4. Chop the parsley, bell peppers and rinse and drain the red kidney beans.

Step 5. Divide the chicken into food containers. I’m using ones with compartments. You can get them here. Finally, add sliced veggies and red kidney beans into other compartments.

steps to make instant pot meal prep

How Long Do I Cook Chicken in My Instant Pot?

How long it takes depends on the cut of your chicken and how well you want it done. For this dish, you’re using cut up chicken breasts. So, all it takes is 8 minutes under high pressure.

Once your chicken is done, just release the pressure quickly. If you don’t cut up your chicken breasts, it takes a bit longer- about 2 extra minutes.

How Much Water Do I Put in the Instant Pot for Chicken?

How much water you put in the Instant Pot for your chicken depends on the size of your Instant Pot. For a standard 6-quart Instant Pot, like the one I used, you need to add 1 cup of water.

If you’re using a smaller 3-quart Instant Pot, you’ll be adding ¾ cups of water. And if you’re using an 8-quart Instant Pot, you’ll be adding 1 ½ cups of water.

top view of meal prep container

Other Meal Prep Ideas

Watch Full Instructions

instant pot chicken meal prep
4.50 from 6 votes

Instant Pot Spicy Chicken with Quinoa

By Karo @ AllNutritious
In just 25 minutes, you can make these instant pot spicy chicken bowls! They're high protein, flavorful, spicy, and just yummy! A great high protein meal prep to have for lunch.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 3 meal prep bowls


Spicy Chicken

  • 1 cup quinoa
  • 1 cup water
  • 14 ounces of mild salsa sauce 400g
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp olive oil
  • 1 lb chicken breasts cut into 6 pieces (450g)
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp chilli powder

For Later

  • 14- ounce can red kidney beans rinsed & drained
  • fresh parsley chopped
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced


  • Get out the instant pot and add quinoa, water, salsa, salt, black pepper, and olive oil to it. Then, cut chicken breasts into 6 pieces or so and place them on top of everything.
  • Add in cumin, paprika, garlic powder, and chili powder.
  • Cook in the instant pot on high pressure for 8 minutes. Once done, release the pressure quickly using the valve.
  • Divide the chicken with quinoa into the meal prep bowls. Sprinkle with parsley.
  • Add sliced bell peppers and red kidney beans into additional compartments of the meal prep. Keep refrigerated for up to 3 days.

Recipe Video


Serving: 1 meal prep bowl | Calories: 767kcal | Carbohydrates: 104g | Protein: 65g | Fat: 11g | Saturated Fat: 1.8g | Polyunsaturated Fat: 7g | Cholesterol: 112mg | Sodium: 1627mg | Fiber: 30g | Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below with your rating! I love the feedback and respond to every comment!

You May Also Like:

4.50 from 6 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating