Instant Pot Chicken, Broccoli, and Quinoa with Cheese
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Time to pressurize
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Chicken, Broccoli, and Quinoa with Cheese
Description
Instant Pot Chicken, Broccoli, and Quinoa with Cheese brings together diced chicken breast, fresh or frozen broccoli, and rinsed white quinoa. Vegetables — onions, celery, and carrots — are first sautéed in butter to soften and build flavor. Quinoa and chicken broth are added before pressure cooking on high for 5 minutes, allowing the chicken and quinoa to cook simultaneously. After a quick pressure release, broccoli florets and shredded cheddar cheese are folded in, then the pot is covered to let the broccoli steam to crisp-tender and the cheese melt thoroughly. This results in a wholesome dish with tender chicken pieces, slightly nutty quinoa, vibrant broccoli bites, and a cheesy, creamy finish.
The finished meal offers a varied texture of soft grains, juicy meat, and lightly steamed vegetables. The mild seasoning of salt and pepper paired with sharp cheddar cheese balances the savory notes. It's suited for serving as a main course for lunch or dinner, providing protein, fiber, and vegetables in one convenient preparation.
The recipe includes stovetop instructions as an alternative, involving sautéing, simmering, and a finishing step with broccoli and cheese. The notes mention the possibility of omitting cheese and substituting olive oil for butter to make the dish dairy-free. Using white quinoa ensures a timely cook; other quinoa varieties may require adjustment of the cooking time. The recipe fits a 6-quart Instant Pot; quantities may need adjustment for smaller or larger cookers.
Ingredients
- 1 tablespoon butter
- 1 yellow onion diced
- 2 ribs celery diced
- 2 carrot diced
- 2 lbs. chicken breast cut into approximately 1/2" pieces
- kosher salt to taste
- black pepper to taste
- 1 cup white quinoa rinsed, uncooked
- 1.5 cups chicken stock or broth
- 3 cups broccoli florets frozen or fresh, from about 1 medium head, small
- 8 oz. cheddar cheese grated
Instructions
- Turn your pressure cooker to the "sauté" function. Melt the butter (1 tablespoon) and sauté the onions, celery, and carrots for 3 minutes, or until beginning to soften.
- Add the rinsed quinoa (1 cup), stir to coat.
- Pour in the chicken broth (1.5 cups) and add the chicken pieces and stir to mix together well. Turn the "sauté" function off. Cover the instant pot and set manual pressure to "high" for 5 minutes.
- Quick release the pressure and wait for the float valve to depress.
- Stir in the broccoli and cheese. Cover and allow to sit for 5 minutes, or until broccoli is crisp-tender and cheese has completely melted.
- Serve.
Notes
- To prepare on the stovetop, sauté onions, celery, and carrots before adding chicken and seasonings, then simmer with quinoa and broth until cooked.
- Dairy-free option: omit the cheese and use olive oil instead of butter.
- Adjust cooking time if using quinoa varieties other than white, as they take longer to cook.
- The recipe quantities suit a 6-quart Instant Pot; for smaller or larger models, adjust ingredient amounts accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 48g | 96% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 684mg | 29% |
| Potassium | 1073mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 4223IU | 84% |
| Vitamin C | 49mg | 54% |
| Calcium | 335mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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