4.92 from 12 votes


Awesome, flavor-packed bowls filled with Instant Pot Buffalo Chicken, warm quinoa, crunchy greens, sweet strawberries, and juicy tomatoes. These delicious bowls are not only healthy, but they take just 30 minutes to prepare!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: American
Servings: 4 bowls
Calories: 826kcal
Author: Jessica Randhawa


For the Buffalo Chicken

For the Quinoa Bowls

  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 heads Romaine lettuce chopped
  • 1 English cucumber sliced
  • 1 cup carrots shredded
  • 2 cups strawberries chopped
  • 10 ounces cherry tomatoes halved
  • 1 large avocado sliced
  • Ranch Dressing to serve


For the Buffalo Chicken

  • Add the chicken breasts, butter, olive oil, Frank's RedHot Buffalo Wing Sauce, Tabasco Sauce, minced garlic, honey, and a pinch of salt and pepper to the bowl of an Instant Pot.
  • Set Instant Pot on manual high for 6 minutes. Allow to release naturally for 5 minutes, and then do a quick release if needed. Remove chicken to a clean plate and allow to cool for 5 minutes then shred the chicken carefully with two forks and return to the pot.

For the Quinoa Bowls

  • Add the quinoa and water to a medium saucepan over high heat. Bring water to a boil, cover, and reduce heat to low. Allow quinoa to simmer for 15 minutes before removing from heat. Allow quinoa to sit, undisturbed, for 5 minutes, then remove cover and fluff with a fork. Set aside.
  • As the quinoa and buffalo chicken cooks, chop and prepare the remaining ingredients. 
  • When ready to serve, add a scoop of quinoa to each bowl followed by the Instant Pot Buffalo Chicken, greens, strawberries, and a generous drizzle of Ranch Dressing, if desired.


Calories: 826kcal | Carbohydrates: 60g | Protein: 72g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 211mg | Sodium: 650mg | Potassium: 2526mg | Fiber: 12g | Sugar: 19g | Vitamin A: 28375IU | Vitamin C: 87mg | Calcium: 199mg | Iron: 7.4mg
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