Description
A quick and nutritious high-protein chicken dinner made in the Instant Pot, featuring tender chicken breasts, quinoa, and vegetables all cooked together for a wholesome meal.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup quinoa, rinsed
1 1/2 cups low-sodium chicken broth
1 cup broccoli florets
1 medium red bell pepper, diced
1 medium carrot, peeled and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Set the Instant Pot to ‘Sauté’ mode and heat the olive oil.
Add the chicken pieces and cook for 3-4 minutes until lightly browned but not fully cooked. Remove the chicken and set aside.
Add the rinsed quinoa to the Instant Pot and toast for 1-2 minutes, stirring frequently.
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
Return the chicken to the pot. Add the broccoli florets, diced red bell pepper, and diced carrot on top.
Sprinkle garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper evenly over the ingredients.
Close the Instant Pot lid and set the valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ mode for 8 minutes.
When the cooking time is complete, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
Open the lid and stir in the grated Parmesan cheese and chopped fresh parsley.
Serve hot, dividing evenly among four plates.
- Prep Time: 10 minutes
- Cook Time: 15 minutes