Instant Pot Chicken Quinoa with Apricots and Pistachios

This Instant Pot chicken quinoa recipe delivers tender, juicy chicken, fluffy red quinoa, and a unique blend of sweet dried apricots and crunchy pistachios.

It’s packed with flavor, loaded with textures you’ll love, and comes together in just over an hour—all in one pot! Perfect for busy weeknights or when you’re craving something both delicious and wholesome, this dish is as stunning as it is simple.

Plus, it’s a healthy quinoa chicken recipe that checks all the boxes: nutritious, satisfying, and efficient.

The subtle heat from serrano chili, brightness from fresh mint and scallions, and herbaceous hits of rosemary take this easy chicken and quinoa dish to the next level.

Trust me, even picky eaters will devour every bite, and it’ll become a new favorite in your dinner rotation.

My Story Behind This Instant Pot Chicken Quinoa

When I first created this recipe, I was inspired by the flavors of a dish I once had at a rustic Mediterranean restaurant. The combination of sweet, nutty, citrusy, and savory elements left a lasting impression.

I worked on this Instant Pot chicken with apricots recipe to recreate that same warmth and complexity—but make it simple enough for a home cook to tackle on a weeknight.

I love using quinoa as a base because it soaks up all the incredible juices from the chicken broth, garlic, and aromatics.

The addition of pistachios gives it a delightful crunch, and apricots add a burst of sweetness in every forkful. Whether you’re looking for a quick chicken quinoa dinner or a dish to wow your family, this one’s as foolproof as it is impressive.

Instant Pot Chicken Quinoa Ingredients

• 4 medium boneless skinless chicken breasts (about 8 ounces each)
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 3 cloves garlic, finely grated
• 1 serrano chili, seeded (optional) and chopped
• 1/2 yellow onion, chopped
• 1 tablespoon freshly grated ginger (from a 1-inch piece)
• 2 cups red quinoa, rinsed well and drained
• 1 3/4 cups low-sodium chicken broth
• 2 tablespoons fresh rosemary leaves, chopped
• 1/2 cup chopped dried apricots
• 1/2 cup shelled, roasted salted pistachios
• Fresh mint leaves, chopped scallions (green part only), and lemon wedges, for garnish

How to Make Instant Pot Chicken Quinoa

1. Generously season the chicken breasts with salt and black pepper on both sides.
2. Set your Instant Pot to the sauté function on high. Add olive oil, garlic, serrano chili (if using), onion, and ginger. Stir constantly for about 5 minutes until aromatic and lightly browned, ensuring the garlic doesn’t burn.
3. Add the rinsed quinoa, chicken broth, and half the chopped rosemary to the pot. Let the mixture boil for 5 minutes with the lid off.
4. Place the Instant Pot rack inside, then lay the seasoned chicken breasts over the quinoa in an even layer. Sprinkle the remaining rosemary over the top of the chicken.
5. Lock the Instant Pot lid securely and set it to pressure cook on high for 1 minute. Allow for 5 minutes of natural pressure release before unlocking and carefully removing the lid.
6. Transfer the chicken to a plate and let it rest uncovered while you finish the quinoa.
7. Turn the Instant Pot back to the sauté function on high. Cook the quinoa until any remaining liquid has evaporated, stirring occasionally, for about 5 more minutes.
8. Stir in the chopped apricots and pistachios until evenly combined.
9. To serve, plate the quinoa mixture and place the chicken breasts on top. Garnish with fresh mint, scallions, a generous squeeze of lemon juice, and a drizzle of olive oil.

My Chef Tips for the Best Instant Pot Chicken Quinoa

• Don’t skip rinsing the quinoa: This removes its natural bitter coating and ensures the grains are light and fluffy.
• Use a meat thermometer: Aim for an internal chicken temperature of 155°F after pressure cooking; the carryover heat will bring it to a perfect 165°F as it rests.
• Pre-chop your garnishes: Preparing mint, scallions, and lemon slices beforehand makes final assembly effortless.
• Double the batch: You can easily store leftovers for up to 3 days in an airtight container in the fridge. Reheat with a splash of broth to moisten the quinoa.
• Experiment with nuts and dried fruits: Swap pistachios for almonds or pecans, and dried cranberries for apricots, to create your own flavor profile.

Instant Pot Chicken Quinoa FAQs

How healthy is this Instant Pot chicken quinoa?

This dish is a healthy quinoa chicken recipe that delivers lean protein, nutrient-dense quinoa, and healthy fats from pistachios and olive oil. Each serving is balanced and satisfying without being heavy.

What type of quinoa works best?

I recommend red quinoa for its nutty flavor and slightly firmer texture, but white or tricolor quinoa will work as well. Adjust the cooking time slightly if using different varieties.

How can I make this recipe even faster?

Pre-chop the aromatics (onions, garlic, ginger) and store them in the fridge. Using pre-cut chicken breasts can also save you time on prep.

Can I substitute the chicken breasts?

Yes! Boneless chicken thighs can be used instead. They may take an additional minute or so to cook through under pressure.

Ready to Make This Instant Pot Chicken Quinoa?

There’s no better time to try this Instant Pot chicken quinoa. It’s wholesome, easy to prepare, and perfect for everything from weeknight dinners to meal prep. The flavors, textures, and one-pot convenience make it a true winner!

What are your favorite additions to chicken and quinoa? Leave a comment below, and let me know if you’ll serve this for dinner or as a meal-prep staple. Share your creations by tagging me on social media!