Instant Pot Chicken And Quinoa Casserole

Get ready for a fuss-free dinner with Instant Pot Chicken and Quinoa Casserole. This recipe brings together chicken, quinoa, and tasty ingredients in a snap. It’s a simple, hearty dish perfect for busy cooks or anyone craving a wholesome one-pot meal. You’ll love cooking quinoa and chicken. It’s super tasty!

Why You’ll Love Chicken and Quinoa Casserole

• Balanced Meal: This Chicken and Quinoa Casserole offers lean protein and nutritious grains.
• One-Pot Wonder: The Instant Pot simplifies cooking and cleanup, perfect for busy nights.
• Comforting and Savory: It’s a heartwarming dish that is comforting and a great meal prep dish.

Recipe Ingredients

Here are the ingredients for this tasty and delicious Instant pot quinoa recipe with chicken.

Instant Pot Chicken

• Whole Chicken: Provides the main source of protein, offering a hearty and savory flavor.
• Filtered Water: Ensures the chicken is thoroughly cooked and tender in the Instant Pot.
• Fresh Thyme, Sage, and Citrus Peel: Enhance the flavor of the chicken, adding a hint of earthiness and citrusy brightness.
• Salt and Pepper: Fundamental seasonings that enhance the natural flavors of the other ingredients.
• Onion: Contributes a sweet and slightly sharp flavor that complements the savory chicken.
• Olive Oil: Used for sautéing the onion, it adds a touch of richness to the dish and helps release the onion’s flavors.

Quinoa Ingredients

• Quinoa: Adds a delightful, nutty flavor and fluffy texture to the casserole.
• Chicken Broth: Used for cooking the quinoa, it infuses the grain with a rich and savory taste, enhancing its natural flavors.
• Salt: Brings out the flavors of the other ingredients.

Baked Chicken Dish Ingredients

• Gruyere, Fontina, and Cheddar Cheese: Blend together to create a beautifully melty and flavorful layer in the casserole.
• Whole Milk or Additional Broth: Adds moisture to the dish, helping to bind all the ingredients together and create a creamy texture.
• Corn: Provides a sweet crunch that contrasts nicely with the richness of the cheeses and the savory chicken.

How to Make Instant Pot Chicken And Quinoa Casserole?

Step One: Brown the onion in the pot with olive oil using the Saute setting. Deglaze the pot with water, being sure to scrape off all of the flavorful bits that might stick to the bottom of the pan.

Step Two: Set the trivet inside the pot and then place the chicken on top. Add the citrus peel and herbs. Twist on the locking lid and cook for 5 minutes per pound of chicken. Then naturally release for 25 minutes.

Step Four: When the time has finished, carefully lift the chicken out of the pot using the trivet handles and set onto a deep plate for the liquid to drip into. Let the chicken rest and cool down for at least 15 minutes.

Step Five: Transfer the liquid and onions from the Instant Pot to your blender and liquify everything. You will want 5 cups of broth to cook the rinsed quinoa.

Step Six: Combine the liquid and quinoa, then twist on the locking lid and select the Manual setting for 2 minutes. When the pot is finished cooking, let it Natural Pressure Release for about 12 minutes. While the quinoa is cooking, shred the chicken in your hands so it’s in little bits.

Step Seven: Remove the lid and stir in the cheese, milk, and corn. Add the shredded chicken and corn, as much or little as you would like. Serve and enjoy or ransfer everything to an oven-safe baking dish, sprinkle with breadcrumbs, cover with a lid or foil, and then bake for about 20 minutes.

Best Way To Store Chicken Quinoa Bake

• Fridge: Once your leftover quinoa and chicken cools, pop it in the fridge within 2 hours. Enjoy the deliciousness within 3-4 days.
• Freezer: Save for later by freezing the cooked quinoa casserole in single servings. Label it, freeze for up to 3 months, and unleash the flavor when you’re ready.
• Reviving: Thaw overnight and reheat the Instant Pot quinoa and chicken in the oven or microwave. Add a splash of love (or water) for that perfect consistency.

What To Serve With This Recipe?

• Roasted Brussels Sprouts: A crispy and flavorful option.
• Garlic Asparagus: Simple yet elegant, with a burst of garlic and Parmesan.
• Sauteed Green Beans: Quick and easy, seasoned to perfection.
• Honey Glazed Carrots: A touch of sweetness to balance the savory casserole.
• Steamed Broccoli with Lemon: Bright and citrusy, adding a fresh element.

Healthy Instant Pot Chicken And Quinoa Recipe

This Instant Pot Chicken Quinoa Bake is a hearty, nutritious dish packed with tender chicken, wholesome quinoa, and delicious veggies. It’s a perfect one-pot meal that’s easy to prepare and loaded with flavor!

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Additional Time 25 minutes minutes

Total Time 57 minutes minutes

Serving Size 8 Servings

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Ingredients

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• 1 Whole Chicken 4-5 Lbs
• 4 cups Water
• 1 tbsp Fresh Thyme
• 1 tbsp Fresh Sage
• Salt And Pepper
• 1 Onion
• 1 teaspoon Olive Oil
• 4 cups Quinoa
• 5 cups Broth
• ½ teaspoon Salt
• 1/2 cup Gruyere Cheese Shredded
• ½ cup Fontina Cheese
• 1/2 cup Sharp Cheddar Cheese
• 1 Cup Whole Milk
• 2 Cups Corn

Instructions

• Brown the onion in the pot with olive oil using the Saute setting.Deglaze the pot with the water, being sure to scrape off all of the flavour filled bits that might stick to the bottom of the pan.
• Set the trivet inside the pot and then place the chicken on top (be sure to remove all packaging and anything still inside the chicken before putting it in the IP)
• Add the citrus peel and herbs, I simply wrapped the peel around the herbs here, nothing fancy needed.
• Twist on the locking lid and cancel the Saute setting.
• Select the Manual setting and program the pot so that you cook the chicken for about 5 minutes per pound. So a 4.5 pound chicken would cook for 22 -23 minutes. Either is perfectly fine.
• When the pressurized cook time has ended and the pot beeps, allow everything to Natural Pressure Release for 25 minutes.
• This will help finish cooking and allow the moisture to lock into the chicken
• (Quick releasing the pressure on some meats can pull the moisture out at the same time).
• When the time has finished, carefully lift the chicken out of the pot using the trivet handles and set onto a deep plate for the liquid to drip into.
• Let the chicken rest and cool down for at least 15 minutes so you won’t burn your hands when removing the meat.
• Now the chicken is cooked remove the herbs and any other part of the chicken that may have fallen off while cooking.
• Transfer the liquid-and onions from the Instant pot to your blender and liquify everything.
• We call this liquid gold in our house and everyone loves to drink this gut healing, collagen filled broth, it is thicker, smoother and tastier than traditional broth that doesn’t typically have the onions in it.  
• You will want 5 cups of broth to cook the quinoa, if you don’t quite have that amount, you can certainly supplement with water or store bought broth.
• You don’t need to wash the pot or lid after cooking the chicken, just remove the seal in the lid and completely wipe dry the lid and seal, otherwise the pot may not seal correctly the next time it’s trying to pressurize to cook the quinoa.
• Combine the liquid and quinoa and stir well to ensure nothing is stuck to the bottom or sides.
• Then twist on the locking lid and select the Manual setting for 2 minutes.
• When the pot is finished cooking, let it Natural Pressure Release for about 12 minutes.
• While the quinoa is cooking, you can break down the chicken.
• I save the skin, bones and all of the extra bits in a big bag in the freeze to make bone broth the traditional way-but faster in the Instant Pot!
• I make the traditional broth when I have 3 or 4 sets of chicken bones saved up.
• Shred the chicken in your hands so it’s in little bits
• Remove the lid and stir in the cheese, milk and corn. Stir well and the cheese will melt right in within just a minute of mixing.
• Add the shredded chicken and corn, as much or little as you would like.
• At this point you could now serve and enjoy the fully cooked meal or transfer everything to an oven safe baking dish, sprinkle with breadcrumbs, cover with a lid or foil and then bake for about 20 minutes at 350 degrees.

Nutrition

Calories: 754kcal | Carbohydrates: 82g | Protein: 40g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 994mg | Potassium: 825mg | Fiber: 8g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 4mg | Calcium: 321mg | Iron: 7mg

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5 from 3 votes

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More Instant Pot Recipes

This Instant Pot Chicken and Quinoa Recipe is a fantastic casserole that will please the whole family! It’s healthy, easy to make, and delicious. We hope you enjoy more Instant Pot dishes!

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