Instant Pot Chicken and Vegetable Quinoa
Instant Pot Chicken and Vegetable Quinoa is a quick, last minute dish that is great hot or cold. Customize it by swapping out the protein or vegetables depending on what you have on hand.
Servings: 6 people
- 1 tbsp oil olive oil, coconut oil or preferred cooking oil
- 1 medium onion, diced
- 1 cup chicken breast, cut into bite sized pieces Could also use pre-cooked, shredded chicken
- 1 cup frozen mixed vegetables
- 2 cups quinoa
- 2 cups chicken broth or water
- salt and pepper to taste
Turn the pressure cooker to "Saute" and add oil.
Add the onion and chicken if you are not using pre-cooked chicken.
Saute until the onion is translucent and chicken is browned.
Press "Cancel" to stop sauteing.
Add broth, quinoa and vegetables to pot and stir.
Add salt and pepper, if desired.
Lock the lid and set cooker to two minutes on high pressure.
Allow pressure to release naturally when done.
Fluff with fork and serve.
The great thing about this recipe is it is easy to customize. Try it with beef, sausage, tofu, or skip the protein and add more vegetables. If you have leftover chicken, shred it and use it instead of raw chicken breasts.
Clean out the veggie drawer and use whatever you have on hand.
Change up the flavor by adding soy sauce, hot sauce or your favorite seasonings.
It's easy to pack for lunches or take on picnics, too.