Description
Instant Pot quinoa with lemon chicken and broccoli is a nutritious one-pot meal featuring fluffy quinoa, tender chicken, vibrant broccoli, and zesty lemon. Perfect for meal prep or busy weeknights, this easy recipe delivers balanced flavor, texture, and nourishment in every bite.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 lb boneless chicken breasts or thighs, cut into pieces
- 2 cups fresh broccoli florets
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 ½ cups chicken broth (or water)
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish
Optional Add-ins:
- Red pepper flakes
- Parmesan cheese
- Sun-dried tomatoes
Instructions
- Turn on the Instant Pot and select the “Sauté” function. Add olive oil and sauté garlic and onion until fragrant.
- Add chicken pieces, onion powder, salt, and pepper. Brown the chicken briefly.
- Add rinsed quinoa, chicken broth, and broccoli florets. Stir to combine.
- Secure the lid and cook on high pressure for 5–7 minutes.
- Allow a natural release for 5 minutes, then quick release any remaining pressure.
- Fluff the quinoa with a fork. Add lemon juice and zest.
- Garnish with fresh herbs and optional toppings before serving.
Notes
- Rinse quinoa well to avoid bitterness.
- Adjust spices to taste or swap in your favorite vegetables.
- Substitute tofu for chicken and use vegetable broth for a vegetarian version.
- For added flavor, sprinkle with grated Parmesan or sun-dried tomatoes before serving.
- Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: ~350
- Sugar: ~2g
- Sodium: ~450mg
- Fat: ~12g
- Saturated Fat: ~2g
- Unsaturated Fat: ~9g
- Trans Fat: 0g
- Carbohydrates: ~28g
- Fiber: ~4g
- Protein: ~30g
- Cholesterol: ~70mg