Instant Pot Chicken, Broccoli, and Quinoa with Cheese

This tasty recipe takes me longer to clean & chop veggies than the cook time.  It is QUICK—no waiting around on this one. I love the variety of flavors and texture!  It's gluten-free, family-friendly comfort food made with whole grains, lean chicken breast meat, and packed with good-for-you broccoli.

Prep Time5 mins             Cook Time20 mins         Time to pressurize10 mins        Total Time25 mins

Ingredients

·         1 tablespoon butter

·         1 yellow onion-- diced

·         2 ribs celery--diced

·         2 carrots--diced

·         2 lbs. chicken breasts cut into approximately 1/2" pieces

·         ½ tsp salt

·         ½ black pepper

·         1 cup uncooked white or tri-color quinoa rinsed & drained

·         1.5 cups chicken stock/broth (I always use reduced sodium Better Than Boullion)

·         3 cups small broccoli florets frozen or fresh, (about 1 medium head)

·         8 oz. cheddar cheese grated

Optional:  Add ½ cup of riced cauliflower

Add 1 cup of drained, canned artichoke hearts (water packed not marinated)

Instructions

1.          Turn your Instant Pot (I used my 3-qt IP)  to the "sauté" function. Melt the butter (1 tablespoon). Sauté the onions, celery, and carrots for 3 minutes, or until beginning to soften.

2.          Add the rinsed quinoa (1 cup), stir to coat. (rinsing quinoa is a MUST, otherwise it will have a bitter taste)

3.          Pour in the chicken broth (1.5 cups) and add the raw chicken pieces and stir to mix together well. Turn the "sauté" function off. Cover the instant pot and set manual pressure to "high" for 5 minutes.

4.          Quick release the pressure and wait for the float valve to depress.

5.          Stir in the broccoli and cheese. Cover and allow to sit for 5 minutes, or until broccoli is crisp-tender and cheese has completely melted.

6.          Serve.

Adapted from: https://www.bowlofdelicious.com/instant-pot-chicken-broccoli-and-quinoa-cheese/