Instant Pot Chicken with Quinoa, Pistachios and Apricots

This is going to be your new go-to healthy weeknight dinner. Full of protein and fiber, this dish is light, yet very satisfying. The heat of the chile and ginger balance out the sweetness of the apricot, and the pistachios provide a pleasant crunch.
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  • Level: Easy
  • Total: 1 hr 5 min (includes pressure releasing time)
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

4 medium boneless skinless chicken breasts (about 8 ounces each)

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, finely grated

1 serrano chile, seeded (optional) and chopped

1/2 yellow onion, chopped

1 tablespoon freshly grated ginger (from a 1-inch piece)

2 cups red quinoa, rinsed well and drained

1 3/4 cups low-sodium chicken broth

2 tablespoons fresh rosemary leaves, chopped 

1/2 cup chopped dried apricots 

1/2 cup shelled, roasted salted pistachios 

Fresh mint leaves, chopped scallions (green part only) and lemon wedges, for garnish 

Directions

Special equipment:
a 6- to 8- quart Instant Pot® multi-cooker
  1. Sprinkle the chicken generously with salt and pepper. Add the oil, garlic, chile, onion, ginger, 1 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot®. Set to saute on high (see Cook's Note), and cook, stirring frequently so the garlic and ginger don't burn, until the vegetables are tender and beginning to brown, about 5 minutes. Add the quinoa, chicken broth and half the rosemary and cover with the glass lid. Let boil for 5 minutes.
  2. Carefully place the rack in the pot and lay the chicken on top in an even layer. Sprinkle the remaining rosemary over the top. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 1 minute.
  3. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 5 minutes. Be careful of any remaining steam and unlock and remove the lid. (See Cook's Note.) Transfer the chicken to a plate and let sit uncovered until ready to serve. 
  4. Set to saute on high and continue to cook the quinoa until all of the liquid has evaporated, about 5 minutes. Remove the insert from the pot and stir in the apricots and pistachios. Serve the chicken over the quinoa and top with the mint, scallions, a squeeze of lemon and a drizzle of olive oil.

Cook’s Note

Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide. The internal temperature of the chicken after 2 minutes of high pressure will be about 155 degrees F and will continue to rise as the chicken sits. If the chicken is undercooked, carefully lower back onto the rack in the pot and cook on high pressure for 1 minute more.