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Instant Pot Chicken And Quinoa Casserole

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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!

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Why You’ll Love This Recipe

  • 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.
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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.
Instant Pot Chicken and Quinoa Casserole ingredients

How to Make Instant Pot Chicken And Quinoa Casserole?

Step One: Brown the Onion

Brown the onion in the pot with olive oil using the Saute setting.

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Step Two: Deglaze the Pot

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 Three: Prepare Chicken

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 cancel the Saute setting.

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Step Four: Pressure Cook Chicken

Select the Manual setting and program the pot to cook the chicken for about 5 minutes per pound. When the pressurized cook time has ended and the pot beeps, allow everything to Natural Pressure Release for 25 minutes.

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Step Five: Rest and Remove Chicken

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 Six: Prepare Broth

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.

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Step Seven: Cook Quinoa

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.

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Step Eight: Shred Chicken And Add Ingredients

While the quinoa is cooking, shred the chicken in your hands so it’s in little bits. 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.

Step Nine: Optional Baking

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 for the perfect Instant Pot quinoa and chicken bake.

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Storage & Reheating Instructions

  • 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?

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Healthy Instant Pot Chicken And Quinoa Recipe

Yield: 8
Prep Time: 10 minutes
Cook Time: 22 minutes
Additional Time: 25 minutes
Total Time: 57 minutes

This delicious instant pot chicken and quinoa dish is tasty and easy to make and is a family favorite.

Ingredients

  • 1 whole, natural, chicken about 4-5 pounds
  • 1 cup of filtered water for each pound of the chicken.
  • Fresh thyme and sage along with the peel from an orange or clementine
  • Salt and pepper to preference
  • 1 large onion finely chopped
  • 1 teaspoon of olive oil
  • 4 cups of quinoa
  • 5 cups of this liquid gold broth
  • ½ teaspoon quality salt
  • 1/2 cup of finely shredded gruyere cheese
  • ½ cup of fontina cheese
  • 1/2 cup of sharp cheddar cheese
  • Up to 1 cup of whole milk or additional broth
  • 1 – 2 cups of corn

Instructions

  1. 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.
  2. 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)
  3. Add the citrus peel and herbs, I simply wrapped the peel around the herbs here, nothing fancy needed.
  4. Twist on the locking lid and cancel the Saute setting.
  5. 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.
  6. When the pressurized cook time has ended and the pot beeps, allow everything to Natural Pressure Release for 25 minutes.
  7. This will help finish cooking and allow the moisture to lock into the chicken
  8. (Quick releasing the pressure on some meats can pull the moisture out at the same time).
  9. 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.
  10. Let the chicken rest and cool down for at least 15 minutes so you won’t burn your hands when removing the meat.

CHICKEN BROTH AND QUINOA RECIPE

  1. Now the chicken is cooked remove the herbs and any other part of the chicken that may have fallen off while cooking.
  2. Transfer the liquid-and onions from the Instant pot to your blender and liquify everything.
  3. 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.  
  4. 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.
  5. 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.
  6. Combine the liquid and quinoa and stir well to ensure nothing is stuck to the bottom or sides.
  7. Then twist on the locking lid and select the Manual setting for 2 minutes.
  8. When the pot is finished cooking, let it Natural Pressure Release for about 12 minutes.

COMBINING THE CHICKEN AND QUINOA

  1. While the quinoa is cooking, you can break down the chicken.
  2. 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!
  3. I make the traditional broth when I have 3 or 4 sets of chicken bones saved up.
  4. Shred the chicken in your hands so it’s in little bits
  5. 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.
  6. Add the shredded chicken and corn, as much or little as you would like.
  7. 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.
  8. We enjoy it both ways!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 106mgSodium: 721mgCarbohydrates: 41gFiber: 4gSugar: 10gProtein: 36g

Did you make this recipe?

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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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17 Comments

  1. This is another great recipe I miss out on by not having an instant pot. Quinoa is so great and this chicken dish would be perfect for my son.

  2. LOVE THIS! We are trying to eat more healthy as a family and this is something that even my 9 month can eat because quinoa is so small!

  3. Oh yum, this looks like a delicious meal. I will have to make this for dinner. I like when I can use the Instant Pot.

  4. This recipe looks so tasty! We do not have an instant pot, but we do have a slow cooker. I’ll have to cook it longer, but I think I can still make this recipe!

  5. I am a big fan of quinoa, and it is nice to have some different recipes to try. Sounds very tasty!

  6. Such a simple, delicious and a healthy dish to make for the family. I love it and thank you for sharing this recipe.

  7. This recipe looks amazing. I love being able to make more recipes in the instant pot. It’s one of my favorite ways to cook now. I’ll have to try out your recipe soon too.

  8. I don’t think I’ve tried quinoa before since I’m so used to rice but I’m giving this recipe a try and it looks quite delicious as well.

  9. I haven’t had quinoa in a while, but I have always enjoyed it. I can’t wait to make this. Looks good!

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