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Instant Pot Pesto Chicken and Quinoa

white bowl of chicken, quinoa, and vegetables with lemon slice
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One pot pressure cooker Pesto Chicken and Quinoa dinner that’s as nourishing as it is delicious!

Ingredients

Scale

For the asparagus

  • 1 bunch asparagus, woody ends trimmed and cut into bite size pieces
  • Salt 
  • Pepper
  • Olive oil

For the chicken and quinoa

  • 1 cup uncooked quinoa (rinsed if the package doesn’t say rinsed)
  • 1 pound boneless, skinless chicken breasts cut into bite size pieces
  • 1 ½ cups low sodium chicken broth
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • Juice of half a lemon (about 1 tablespoon)
  • 2 cups frozen peas
  • â…“ cup pesto, store bought or homemade

For serving:  shredded cheese (mozzarella, pepper jack, or monterey jack), arugula or spinach, roasted asparagus, fresh tomato, jalapeno ranch (see easy recipe in notes), sour cream, yogurt, crispy bacon or prosciutto, etc

Instructions

  1. Preheat oven to 400°F.  On a baking sheet, toss asparagus with a drizzle of olive oil, salt, and pepper; roast for 10 minutes until crisp tender.
  2. While the asparagus roasts, place quinoa, chicken, chicken broth, salt, pepper, parsley, thyme, basil, garlic powder, and lemon juice in the pressure cooker pot, making sure all of the quinoa is immersed and the chicken is evenly distributed around the pot.
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute. 
  4. When cooking is complete, use a natural release.
  5. Stir and fluff chicken and quinoa.  Stir in frozen peas and pesto until evenly distributed.
  6. To serve, put a scoop of chicken and quinoa in a bowl.  Top first with cheese then roasted asparagus, arugula or spinach, diced tomato, and a drizzle of ranch dressing, sour cream, or yogurt.  Top with crispy bacon or prosciutto for extra yumminess.

Notes

  • If your quinoa is not pre-rinsed, pour it into a fine mesh strainer and rinse thoroughly for the best tasting dish.
  • Try topping your bowl with a quick, homemade jalapeno ranch.  Simply whisk 1 tablespoon jalapeno hot sauce (or any green hot sauce) with about ¼ cup of your favorite ranch dressing.
  • Asparagus can be substituted with any roasted vegetable or omitted if you don’t want the extra roasting step.

Find it online: https://instafreshmeals.com/instant-pot-pesto-chicken-and-quinoa/