Instant Pot Chipotle Chicken Bowls med koriander-limequinoa

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1. 1
   In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
2. 2
   Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure 20 minutes. Quick or natural release, add the corn and cook high pressure 2 minutes.
3. 3
   Meanwhile, add the quinoa, water and salt to a saucepan and cook over high heat, bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 18 to 22 minutes, or until all the liquid is absorbed. Fluff with a fork and remove from heat. Stir in the lime juice, olive oil, and 2T cilantro.
4. 4
   When chicken is cooked, remove corn and set aside on a dish.
5. 5
   Remove the chicken and place in a bowl, shred and add 1/2 cup of the sauce. Using a knife cut the corn off the husk.
6. 6
   Place 2/3 cup quinoa in each bowl, with 1/2 cup shredded chicken topped with more sauce, 1/3 cup corn, 1/4 cup tomatoes and 1 ounce avocado.
7. 7
   Top with remaining cilantro and serve with lime wedges.