Instant Pot Chicken Recipes are always a delicious and healthy recipe option that I love.
Chicken has to be my favourite meat and this fantastic Instant Pot Chicken and quinoa recipe makes a wonderful tasty and hearty family meal.
*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*
Today I will show you how to cook a whole chicken in the Instant Pot, along with quinoa. There is then the option to serve or bake the meal for a further 20 minutes.
Ingredients For This Instant Pot Chicken Meal
Instant Pot Chicken
- 1 whole, natural, chicken about 4-5 pounds (this fits in my 5qt and 8qt IP comfortably, anything bigger might not fit in the 5qt).
- 1 cup of filtered water for each pound of the chicken. So a 4.5 pound chicken would use 4.5 cups of water.
- 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
Baked Chicken Dish Ingredients
- 1 cup of finely shredded gruyere cheese
- ½ cup of fontina cheese
- 1 cup of sharp cheddar cheese
- Up to 1 cup of whole milk or additional broth
- 1 – 2 cups of corn
How To Cook Instant Pot Chicken And Quinoa
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.
Chicken Broth And Quinoa Recipe
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.
(I get the liquid that has dripped into the plate as well).
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.
Combining The Chicken And Quinoa
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.
We enjoy it both ways!
Enjoy this delicious and tasty Instant pot chicken dish!
Instant Pot Coconut Curry Soup is a hearty and healthy meal that can be done easy and quickly.
- 2 – 15 ounce cans of Chicken broth
- 1/2 cup of red curry paste
- 1/4 cup of brown sugar
- 2 Tablespoons of soy sauce
- 1 teaspoon of garlic salt
- 1 teaspoon of sweet basil1 Tablespoon of minced garlic
- 1 large sweet onion – chopped
- 4 stems of celery – washed and sliced
- 2 cups of shredded carrots
- 1 Red pepper – washed and chopped
- 1 yellow pepper – washed and chopped
- 3 cups of shredded or chopped Rotisserie Chicken
- 1/2 cup of garbanzo beans
- 2 cups of cooked rice
- 1 can of (approximately 14 ounces) coconut milk
In the Instant Pot, add the chicken broth, red curry paste, brown sugar, and soy sauce. Turn on the sauté setting, and heat just until curry paste and brown sugar are melted and blended into broth. Then, turn off the sauté setting, and add minced garlic, chopped onion, sliced celery, shredded carrots, red pepper, yellow pepper, chopped chicken, garbanzo beans, and rice. Stir all together until well blended. Add enough water to cover all ingredients.
Place the lid on the Instant Pot, and make sure the pressure valve is set on ‘SEALING’. Press the MANUAL button and set the time to 6 minutes.
Allow the pressure to build and release naturally for 5 minutes, then quick release the pressure, by turning the valve to ‘VENTING’, and allowing all the pressure (steam) to be released, and the float valve to drop down.
Open the lid to the Instant Pot, and stir the soup, allowing it to cool a bit. Add the Coconut milk, and stir well.
Serve in soup bowls, and sprinkle parsley on top of soup before serving.
Amount Per Serving: Calories: 439Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 115mgSodium: 2070mgCarbohydrates: 47gFiber: 4gSugar: 17gProtein: 39g
You May Also Enjoy The Following Recipes:
- Instant Pot Conversions Chart Free Download
- Instant Pot Menu Plan
- Low Carb Keto Instant Pot Recipes
- Instant Pot Chicken Recipes
- Instant Pot Cajun Jambalaya
- Fantastic Instant Pot Potato Recipes
- 31 Must Try Mexican Instant Pot Recipes
- Instant Pot Cinnamon Oatmeal
- Instant Pot Caramel Sauce
- Strawberry Jam with Orange
- Instant Pot Whole Chicken
- Instant Pot Chicken Thighs
Please pin this delicious chicken recipe for later!
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!