Instant Pot Chicken Quinoa with Apricots and Pistachios
This Instant Pot chicken quinoa is a wholesome and easy chicken and quinoa dish that combines tender chicken with the nutty flavor of red quinoa. The addition of sweet apricots and crunchy pistachios makes it not only nutritious but also delicious. Perfect for busy weeknight dinners, this healthy quinoa chicken recipe is sure to impress your family!
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
Instructions
- Generously season the chicken breasts with salt and black pepper on both sides.
- 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.
- 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.
- 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.
- 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.
- Transfer the chicken to a plate and let it rest uncovered while you finish the quinoa.
- 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.
- Stir in the chopped apricots and pistachios until evenly combined.
- 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.
Notes
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.