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Instant Pot Chicken Enchilada Quinoa Casserole

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This simple Instant Pot Chicken Enchilada Quinoa Casserole recipe is an easy-to-make, one-pot bowl meal, much like a burrito bowl, that’s full of the Mexican enchilada flavors we love. Involving barely any prep work this delicious Instant Pot Chicken Enchilada Casserole recipe is ready in just 15 minutes!

Bowl of Instant Pot Chicken Enchilada Quinoa Casserole with Sour Cream, Avocados and Shredded Cheese

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Much like our favorite Chicken Enchiladas, Instant Pot Turkey Burrito Bowl, or Instant Pot Chicken Burrito Bowls, this recipe for a 15-minute Instant Pot Chicken Enchilada Quinoa Casserole is perfect for weeknight dinners or quick weekend eats.

What to Love About Instant Pot Chicken Enchilada Quinoa Casserole

There are so many things I love about this recipe, but here are a few:

  • The only chopping required is the chicken… and I often ask the butcher to do it for me.
  • Ingredients are added directly to the Instant Pot with very little prep.
  • It makes fantastic leftovers!
  • It is easily customizable with all your favorite toppings!
Side view of Instant Pot Chicken Enchilada Quinoa Casserole bowl with Instant Pot in the background.

While this recipe is super simple, it’s important to layer the ingredients in a specific order to avoid any “burn notices.” A few more handy tips to guarantee dinner time success:

  • Make sure to prep the Instant Pot insert with nonstick cooking spray.
  • Lay the chicken pieces on top of the quinoa layer and do not stir.
  • Once the cooking has finished, quickly release the pressure (if you are new to the Instant Pot and you have no idea what I’ve just said, here is a handy guide!)

Topping Ideas

Much like burrito bowls, this Chicken Enchilada Quinoa Casserole is a perfect base for favorite toppings.

Here are a few ideas:

  • Shredded cheese
  • Chopped avocado (or guacamole)
  • Cherry tomatoes (or homemade tomato salsa)
  • Greens like spinach, lettuce, kale, arugula
  • Sour cream (or Greek yogurt is extra delicious too!)
  • Fresh herbs (cilantro and chives both work well here!)

Frequently Asked Questions

Can I use chicken thighs instead?

Sure. You’ll need 3-4 medium skinless boneless thighs to yield about the same meat as two breasts.

How long to these leftovers keep?

You should not keep leftovers like this longer than 3-4 days in the fridge either covered in a dish with food wrap or in an air tight container.

Can I make this recipe on the stovetop instead?

Yes! I’ve included directions in the notes section of the recipe card below.

Top view of Instant Pot Chicken Enchilada Quinoa Casserole in a White Bowl loaded up with sour cream, cheese and avocado.

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Bowl of Instant Pot Chicken Enchilada Quinoa Casserole with Sour Cream, Avocados and Shredded Cheese

Instant Pot Chicken Enchilada Quinoa Casserole

Instant Pot Chicken Enchilada Quinoa Casserole is an easy-to-make, one-pot bowl meal, much like a burrito bowl, that’s full of the Mexican enchilada flavors we love.
5 from 3 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Author: Stephanie Wilson


  • 1 cup water
  • 3/4 cup uncooked quinoa rinsed
  • 1 4.5-ounce can chopped green chiles, drained
  • 1 cup corn kernels frozen or canned
  • 1 can 15-ounce can black beans, drained and rinsed
  • 1 can (14.5oz) diced tomatoes with their juices
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon oregano dried
  • 1.5 pounds boneless skinless chicken breast cut into bite size pieces
  • Kosher salt and freshly ground black pepper to taste


  • 1 cup shredded cheddar cheese or Mexican blend
  • 1 avocado halved, seeded, peeled and diced
  • 1 cup cherry tomatoes halved


  • Coat the Instant Pot insert with cooking spray. Then, add the water, rinsed quinoa, chilis, corn, black beans, tomatoes, cumin, chili powder, cinnamon, oregano, and garlic powder.
  • Without stirring, lay the chicken pieces on top of the quinoa mixture.
  • Secure the lid of the Instant Pot and turn the valve to sealing. Cook on High Pressure for 10 minutes. Once cooked, quickly release the pressure and remove the lid. The chicken should be at 165°F or above.
  • Fluff the quinoa with a fork, sprinkle the cheese on top, and replace the lid. Let sit for about 1 minute for the cheese to melt. Season with salt and pepper as needed.
  • Top with avocados, tomatoes, and fresh herbs before serving immediately.


Stovetop Directions: 

  • To make this on your stovetop, increase the water to 1 1/2 cups and add the ingredients into a large skillet. Stir and cook over medium-high heat until it boils. Then, cover and simmer on low for 20 minutes, or until the quinoa is almost completely cooked. Sprinkle cheese over the top and let cook until it melts.


Serving: 1g | Calories: 247kcal | Carbohydrates: 25g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 276mg | Fiber: 7g | Sugar: 4g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Entree
Cuisine: Mexican
Keyword: instant pot chicken breasts, instant pot chicken enchilada quinoa casserole, instant pot chicken recipes


  1. 5 stars
    This is a versatile recipe that can be customized for anyone!

    I didn’t have all of the items that the recipe called for. I do want to write a review, as I hope it will help others. I forgot to spray the pot. For me, it would have been most important at the cheese step, but not important for the other items. I used frozen chicken tenderloins from Costco, cooked on low for 13 minutes with a 10 minute natural pressure release. PERFECTLY cooked chicken! I didn’t have the green chiles, and I felt like my recipe was missing some kick. I subbed nutmeg for the cinnamon. I didn’t have frozen or canned corn, so I added baby carrots from the fridge. I wasn’t a big fan of the cheese on top, so I will remove my portion before I cheese it up for my family. They LOVE cheese! Thanks for a great base that will probably work for just about anyone!

    1. Hi Katherine! Thank you SO much for your helpful and specific review of the Instant Pot Chicken Enchilada Casserole. I know your comments will inspire others to use what they have in the refrigerator. I love that about home cooking, improvising and making it work for your family. Thank you for trying it– I’m so glad you enjoyed this easy recipe.

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