Savory Instant-Pot Chicken & Herb Quinoa

Ingredients

• •1 pound boneless, skinless chicken thighs, cubed
• •1 cup quinoa, rinsed
• •2 cups low-sodium chicken broth
• •1 medium onion, diced
• •1 bell pepper, diced
• •2 cloves garlic, minced
• •1 teaspoon dried thyme
• •1 teaspoon dried oregano
• •1 tablespoon olive oil
• •Salt and pepper to taste
• •Fresh parsley for garnish

Instructions

1. 1

   Set your Instant Pot to 'Sauté' mode and add olive oil.

2. 2

   Once hot, add diced onion and bell pepper. Sauté for 3-4 minutes until softened.

3. 3

   Add minced garlic and sauté for an additional minute until fragrant.

4. 4

   Stir in the cubed chicken thighs and season with salt, pepper, thyme, and oregano. Cook until chicken is no longer pink, about 5-7 minutes.

5. 5

   Add the rinsed quinoa and chicken broth to the pot, stirring to combine.

6. 6

   Close the lid, set the valve to sealing, and cook on 'Manual' high pressure for 10 minutes.

7. 7

   Once cooking is complete, do a quick release of the pressure. Open the lid, fluff the quinoa mixture with a fork, and garnish with fresh parsley before serving.