Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 1 tsp)
  • 1 cup (200g) uncooked quinoa, rinsed
  • 2 cups (475ml) chicken broth, low sodium
  • 1 lemon, zested and juiced
  • 1 tbsp (5g) dried Italian herb blend (or a combination of oregano, thyme, and rosemary)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup crumbled feta cheese
  • Fresh parsley, chopped

Instructions:

  1. Season the chicken breasts with salt and pepper.
  2. Heat olive oil in the Instant Pot using the 'Sauté' function. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Turn off the 'Sauté' function. Add the rinsed quinoa to the pot. Pour in the chicken broth, lemon juice, lemon zest, and Italian herbs. Gently place the chicken breasts on top of the quinoa mixture.
  4. Secure the Instant Pot lid and set the valve to 'Sealing.' Cook on 'Manual' (or 'Pressure Cook') for 8 minutes.
  5. Allow the Instant Pot to naturally release pressure for 10 minutes, then manually release any remaining pressure.
  6. Remove the chicken breasts from the pot and shred with two forks.
  7. Fluff the quinoa with a fork.
  8. Divide the quinoa among bowls. Top with shredded chicken and your desired toppings (cherry tomatoes, olives, feta, parsley).