Instant Pot Chicken Broccoli Quinoa

Serves 4     adjust servings



  • 2 Tablespoons olive oil
  • 1 lb. boneless, skinless chicken breasts
  • 4 slices raw bacon
  • 2 cloves garlic, minced
  • 1 1/3 cups chicken stock
  • 1 cup quinoa
  • 4 cups broccoli florets
  • 2 cups shredded Gruyere cheese
  • 1/4 teaspoon salt


Place the quinoa in a fine mesh strainer and run cold water over it, rinsing it very well. Set aside.

Rinse the broccoli florets and cut them into bite-sized pieces. Set aside.

Cut the chicken breasts into bite-sized pieces. Set aside.

Use kitchen shears or a sharp knife to chop the raw bacon. Set aside.

Plug in your Instant Pot and activate the sauté feature. When it is hot, add the oil and allow it to coat the bottom of the pot. Place the chicken and bacon into the pot. Cook the meat, stirring frequently, until the chicken is no longer pink and the bacon is cooked through. Push the chicken and bacon to the outer edges of the pot and add the minced garlic in the cleared space. Allow the garlic to cook for just about one minute, until it's just fragrant.

Add the chicken stock, quinoa, broccoli,  1 1/2 cups of the Gruyere, and salt to the Instant Pot. Place lid on the Instant Pot and lock it into place. With the nozzle set to "sealing", program the manual mode with a cooking time of 8 minutes.

When the Instant Pot beeps to indicate the eight minutes of cooking time is complete, immediately release the pressure by moving the nozzle to "venting".

When depressurization is complete and the pin drops, remove the lid. Sprinkle remaining 1/2 cup Gruyere on top and serve immediately. 




Recipe Notes


© 2017 Such the Spot. All rights reserved.