Instant Pot Spicy Chicken and Quinoa Recipe

Okay, let’s get this delicious Instant Pot Spicy Chicken and Quinoa dish documented! This recipe has become an absolute lifesaver in my household. There are those weeknights when energy is low, time is short, but the craving for something hearty, flavorful, and satisfyingly spicy is high. That’s where this dish shines. The first time I made it, I was a bit skeptical about cooking quinoa with the chicken in the Instant Pot, fearing mushy grains or undercooked protein. But oh, was I pleasantly surprised! The chicken comes out incredibly tender, practically shredding itself, and infused with all those gorgeous spices. The quinoa absorbs the flavorful broth and chicken juices, cooking to fluffy perfection. My family, including my sometimes-picky teenager, now requests this regularly. The aroma alone, as the Instant Pot does its magic, is enough to get everyone excited for dinner. It’s a true one-pot wonder that delivers a complex taste profile with minimal effort, and the clean-up is a breeze – a true weeknight champion!

Unlock Flavor: Instant Pot Spicy Chicken and Quinoa Recipe

This recipe is designed for those who love a good kick of spice and the convenience of their Instant Pot. It’s a wholesome, protein-packed meal that comes together quickly, making it perfect for busy weeknights or meal prepping for the days ahead. The combination of tender, spicy chicken and fluffy quinoa, all cooked together in one pot, creates a symphony of flavors and textures that will leave you craving more.

Gather Your Ingredients: What You’ll Need

To embark on this culinary adventure, you’ll need a selection of fresh ingredients and pantry staples. The beauty of this recipe lies in its adaptability, so feel free to adjust the spice levels to your preference.

• For the Chicken & Marinade:
  • 1.5 lbs (approx. 680g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1.5-2 inch pieces
  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated (optional, but recommended)
  • 1 tablespoon chili powder (use a blend you enjoy; ancho or chipotle adds smokiness)
  • 2 teaspoons smoked paprika
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 – 1 teaspoon cayenne pepper (adjust to your spice preference)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
• For the Quinoa & Sauce:
  • 1 cup quinoa, rinsed thoroughly under cold water until water runs clear
  • 1 (14.5 oz / 410g) can diced tomatoes, undrained
  • 1.5 cups low-sodium chicken broth (or vegetable broth)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1-2 teaspoons Sriracha or your favorite hot sauce (optional, for extra heat)
• For Garnish (Optional):
  • Fresh cilantro, chopped
  • Green onions, thinly sliced
  • Lime wedges
  • A dollop of plain yogurt or sour cream (to cool the spice)

Step-by-Step: Crafting Your Spicy Chicken and Quinoa

Follow these instructions carefully for a perfectly cooked and flavorful meal. The Instant Pot makes this process incredibly straightforward.

1. Prepare the Chicken: In a medium bowl, combine the chicken pieces with chili powder, smoked paprika, cumin, oregano, cayenne pepper (if using), turmeric, salt, and black pepper. Toss well to ensure the chicken is evenly coated with the spices. Set aside to marinate for at least 10-15 minutes while you prepare other ingredients. If you have more time, an hour in the fridge will deepen the flavors.
2. Sauté Aromatics: Set your Instant Pot to the “Sauté” mode on high. Once hot, add the olive oil. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent.
3. Brown the Chicken: Add the marinated chicken pieces to the pot in a single layer (you may need to do this in two batches to avoid overcrowding). Sear the chicken for 2-3 minutes per side, until lightly browned. This step adds a significant depth of flavor. Remove the chicken from the pot and set it aside.
4. Deglaze (Crucial Step!): Add the minced garlic and grated ginger (if using) to the pot and sauté for about 30 seconds until fragrant. If there are any browned bits stuck to the bottom of the pot from searing the chicken, pour in a tablespoon or two of the chicken broth and use a wooden spoon or spatula to scrape them up. This prevents the “BURN” notice and incorporates those tasty bits into your sauce.
5. Combine Ingredients: Turn off the “Sauté” mode. Add the rinsed quinoa to the pot. Pour in the remaining chicken broth, the can of undrained diced tomatoes, soy sauce (or tamari), and Sriracha (if using). Stir everything together to combine.
6. Add Chicken and Pressure Cook: Return the browned chicken pieces (and any accumulated juices) to the Instant Pot, nestling them into the quinoa mixture. Ensure most of the quinoa is submerged in liquid.
7. Seal and Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” mode and set the timer for 6 minutes at high pressure. (If your chicken pieces are very large, you might increase this to 7-8 minutes).
8. Natural Pressure Release (NPR): Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps the quinoa absorb any remaining liquid and finish cooking perfectly, and keeps the chicken tender. After 10 minutes of NPR, carefully perform a quick release of any remaining pressure by moving the steam release valve to the “Venting” position.
9. Fluff and Serve: Once the pin drops, carefully open the lid. The aroma will be incredible! Use a fork to gently fluff the quinoa. The chicken should be tender enough to shred easily with two forks if desired, or you can leave the pieces whole.
10. Garnish and Enjoy: Serve the spicy chicken and quinoa hot, garnished with fresh cilantro, sliced green onions, and a squeeze of fresh lime juice. A dollop of plain yogurt or sour cream can be a lovely cooling contrast to the spice.

Nutrition Facts (Estimated)

Understanding the nutritional profile of your meals is key to a balanced diet. Please note that these values are an estimation and can vary based on specific ingredient brands, exact quantities, and portion sizes.

• Servings: This recipe yields approximately 4-6 servings.
• Calories per serving (approximate for 1 of 4 servings): 480-550 calories.
  • Protein: High (from chicken and quinoa)
  • Fiber: Good source (from quinoa and vegetables)
  • Fat: Moderate (primarily from chicken thighs and olive oil)
  • Carbohydrates: Primarily from quinoa and tomatoes.

This dish provides a good balance of macronutrients, with lean protein from the chicken, complex carbohydrates and fiber from the quinoa, and essential nutrients from the vegetables and spices.

Time Investment: Prep and Cooking

One of the best aspects of this Instant Pot recipe is its efficiency.

• Preparation Time: 15-20 minutes (includes chopping vegetables and marinating chicken briefly).
• Cook Time (Instant Pot):
  • Sautéing: 8-10 minutes
  • Pressure Building: 10-15 minutes (can vary)
  • Pressure Cooking: 6 minutes
  • Natural Pressure Release: 10 minutes
  • Total Instant Pot Time: Approximately 34-41 minutes
• Total Time from Start to Finish: Approximately 50 minutes to 1 hour.

This makes it an ideal candidate for a weeknight meal when you want something delicious and wholesome without spending hours in the kitchen.

Serving Suggestions: Elevate Your Meal

While this Instant Pot Spicy Chicken and Quinoa is a fantastic standalone meal, here are some ideas to complement it and create an even more satisfying dining experience:

• Fresh Garnishes are Key:
  • Chopped Fresh Cilantro: Adds a burst of freshness that cuts through the richness and spice.
  • Sliced Green Onions (Scallions): Provide a mild, crisp oniony bite.
  • Lime Wedges: A squeeze of fresh lime juice brightens all the flavors. Offer wedges on the side so everyone can add to their taste.
• Cooling Counterparts:
  • Plain Yogurt or Greek Yogurt: A dollop on top or on the side provides a creamy, cooling contrast to the spiciness. A simple cucumber raita would also be excellent.
  • Sour Cream: Similar to yogurt, it adds creaminess and tempers the heat.
  • Crumbled Cotija or Feta Cheese: Adds a salty, tangy element.
• Simple Sides:
  • Steamed Green Beans or Broccoli: Adds extra veggies and a pop of color.
  • A Simple Green Salad: A light salad with a vinaigrette dressing can round out the meal.
  • Warm Naan or Flatbread: Perfect for scooping up any leftover sauce and quinoa.
• In a Bowl: This dish is perfect served in a bowl, allowing all the components to meld together.
• For Meal Prep: Portion into individual containers. The flavors often meld and become even better the next day.

Additional Tips for Perfection

Make this recipe your own with these helpful tips and tricks:

1. Control the Spice Level: The beauty of this dish is its customizable heat.
   • Milder: Reduce or omit the cayenne pepper and Sriracha. Use a mild chili powder. You can also remove the seeds from any fresh chilies if you decide to add them.
   • Spicier: Increase the cayenne pepper and Sriracha. Consider adding a pinch of red pepper flakes or a finely minced jalapeño or serrano pepper (sauté with the onions). A dash of chipotle powder can add smoky heat.
2. Don’t Skip Rinsing the Quinoa: Quinoa has a natural coating called saponin, which can make it taste bitter or soapy if not rinsed thoroughly. Place the quinoa in a fine-mesh sieve and rinse under cold running water for at least 30 seconds, or until the water runs clear.
3. Achieve Deeper Flavor by Toasting Quinoa: For an extra nutty dimension, after sautéing the aromatics and before adding liquids, add the rinsed and drained quinoa to the pot. Sauté for 1-2 minutes, stirring constantly, until it becomes fragrant and lightly toasted. Then proceed with adding the broth and other ingredients.
4. Veggie Power-Up: Feel free to incorporate more vegetables.
   • Hearty Veggies: Diced bell peppers (any color), corn kernels, or diced carrots can be added with the onions.
   • Leafy Greens: Stir in a few handfuls of fresh spinach or kale during the last minute after pressure cooking, allowing the residual heat to wilt them.
   • Frozen Peas: Stir in frozen peas after pressure cooking; they’ll thaw quickly in the hot dish.
5. Meal Prep Masterpiece: This recipe is excellent for meal prepping. Cook a batch on Sunday and portion it into airtight containers for easy lunches or dinners throughout the week. It reheats well in the microwave. The flavors tend to meld and intensify overnight, making leftovers even more delicious. Store in the refrigerator for up to 3-4 days.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this Instant Pot Spicy Chicken and Quinoa recipe:

1. Q: Can I use chicken breasts instead of chicken thighs?
   • A: Yes, you can use boneless, skinless chicken breasts. Cut them into similar-sized 1.5-2 inch pieces. Chicken breasts cook faster and can dry out more easily than thighs. You might consider keeping the cooking time at 6 minutes, followed by the 10-minute natural pressure release. Ensure the internal temperature reaches 165°F (74°C). Shredding the chicken breast after cooking can help keep it moist.
2. Q: I don’t have an Instant Pot. Can I make this on the stovetop?
   • A: Absolutely! Follow steps 1-4 in a large Dutch oven or heavy-bottomed pot. Then, add the rinsed quinoa, broth, tomatoes, soy sauce, and Sriracha. Bring to a boil, then add the chicken back to the pot. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked, liquid is absorbed, and chicken is cooked through. You may need to stir occasionally to prevent sticking and add a splash more broth if it gets too dry.
3. Q: Is this recipe gluten-free?
   • A: It can easily be made gluten-free. The main ingredient to watch is soy sauce. Simply substitute the soy sauce with tamari, which is typically gluten-free (always check the label), or use coconut aminos. Ensure your chili powder and other spices are also certified gluten-free if you have celiac disease or severe gluten sensitivity. Quinoa itself is naturally gluten-free.
4. Q: How can I prevent the “BURN” notice on my Instant Pot?
   • A: The “BURN” notice usually appears when there’s not enough thin liquid at the bottom of the pot or when food is stuck. Key prevention tips for this recipe:
     • Deglaze thoroughly: After sautéing, scrape up ALL browned bits from the bottom of the pot using a little broth.
     • Layering: Add ingredients as instructed. Quinoa goes in, then liquids, then chicken on top. Try not to stir too much after adding the chicken, especially if using thicker tomato products. The diced tomatoes in this recipe should be fine.
     • Sufficient Liquid: Ensure you’re using the full 1.5 cups of broth plus the liquid from the undrained diced tomatoes.
5. Q: Can I freeze leftovers?
   • A: Yes, this dish freezes quite well. Allow it to cool completely, then transfer to freezer-safe airtight containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then microwave until heated through. You might want to add a splash of water or broth when reheating if it seems a bit dry. The texture of quinoa holds up reasonably well after freezing and thawing.

This Instant Pot Spicy Chicken and Quinoa is more than just a recipe; it’s a solution for busy days, a crowd-pleaser for family dinners, and a testament to how simple ingredients can create extraordinary flavor. Enjoy the process and the delicious results!

Ingredients