Easy Instant Pot Chicken and Quinoa Pilaf That Bursts with Flavor

This Instant Pot Chicken and Quinoa Pilaf comes together quickly, balancing hearty protein with fluffy grains and vibrant veggies.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pilaf

1 pound Boneless chicken thighs Choose thighs for juicy, tender meat.
1 cup Quinoa Rinse well to remove bitterness.
2 cups Chicken broth Use low-sodium to control salt.
1 medium Onion Finely chopped.
3 cloves Garlic Minced.
2 medium Carrots Diced small.
1 medium Bell pepper Chose vibrant colors.

For the Seasoning

1 teaspoon Ground cumin
1 teaspoon Paprika
1 teaspoon Salt
0.5 teaspoon Black pepper
0.25 cup Fresh parsley Chopped.

Optional Additions

1 teaspoon Lemon zest For a citrus twist.
0.5 cup Toasted almonds For topping.

Equipment

Instant Pot

Method

Directions

Switch your Instant Pot to Sauté mode, heat a drizzle of oil, then add chopped onion and garlic. Cook until translucent, about 3–4 minutes.
Season boneless chicken thighs with salt, pepper, cumin, and paprika. Sear each side for 2–3 minutes.
Stir in rinsed quinoa, diced carrots, and chopped bell pepper. Mix well.
Pour in low-sodium chicken broth, and scrape up any golden bits.
Close the lid, set the valve to Sealing, and cook on High Pressure for 1 minute. Allow a natural release for 10 minutes, then quick-release any remaining pressure.
Open the lid, fluff quinoa gently with a fork, and stir in fresh parsley.

Nutrition

Serving: 1cupCalories: 360kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 120mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Optional: sprinkle with lemon zest and toasted almonds before serving.

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