Pressure Cooker Chicken Quinoa Casserole
This easy pressure cooker chicken quinoa casserole is healthy and yummy! I'll show you a simple Instant Pot chicken cabbage soup recipe too!
Servings: 6
Equipment
Ingredients
- 6 chicken thighs boneless, skinless, cubed
- 1/2 onion sliced
- 3 stalks celery sliced
- 1.5 c green beans fresh, ends cut off, cut in half
- 1/3 cabbage cut into chunks
- 4 tbsp pesto
- 1/2 tsp salt
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 1/2 tsp oregano
- 3/4 tsp garlic minced, I use jarred
- 2-2.5 c chicken broth depending if you're making the casserole or cabbage soup
- 1 c quinoa not quick quinoa, traditional
Instructions
- Cube your chicken thighs and add it to the pot (you can use 2 chicken breasts cubed if you prefer).
- Add your onion, celery, green beans and all of your spices. Stir until well combined.
- Add cabbage cut into chunks on top of this chicken/spice mixture (don't fill pot more than 3/4 of the way full, I have a 6 qt. and 1/3 of a head was about what would fit, larger pots you could add a bit more).
- Pour chicken broth on top. If you are making chicken quinoa casserole use 1 3/4 c. broth, if you're making chicken cabbage soup add 2-2.5 c depending on how soupy you want it.
- Push the poultry button on your Instant Pot and adjust the time to 12 minutes.
- Do a quick release.
- Open lid and add 1 c of uncooked traditional quinoa, stir.
- Close lid, close steam valve, and set to pressure high for 1 minutes.
- Allow for a 13 minute natural release so the grains can fluff up and get nice and tender. Release rest of pressure and fluff before serving.
Video
Nutrition
Serving: 3oz | Calories: 423kcal | Carbohydrates: 26g | Protein: 24g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 885mg | Potassium: 662mg | Fiber: 4g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 28.6mg | Calcium: 84mg | Iron: 2.9mg