The instant pot makes easy work of this recipe. While it won’t save you THAT much time compared to making it on the stovetop (see notes in recipe for how to do this), there’s something great about the “set it and forget it” method of Instant Pot recipes that makes them so appealing. You don’t have to pay attention to stovetop temperature, and you don’t have to stir to make sure it isn’t sticking or burning on the bottom. Here’s the thing about Instant Pots: unless you are cooking something that usually takes a LONG time to cook (such as dry pulses in this Split Pea Soup or a really tough cut of meat, like pork shoulder), pressure cookers generally don’t save a lot of time. Sure, you can technically cook chicken meat in 5 minutes. BUT, that doesn’t account for the time it takes for the Instant Pot to reach pressure, which can sometimes take 15-20 minutes depending on the recipe. But I LOVE how easy it is to walk away from the Instant Pot without giving it a second thought. I love that you can keep whatever you are cooking in it and it will stay warm- close to piping hot- until you are ready to serve it. And I love that you can sauté directly in it, unlike most slow cookers, so it’s easy to use it for one-pot meals. For this Instant Pot chicken, broccoli, and quinoa recipe, you’ll first sauté the aromatics (onions, celery, and carrots) in butter (which smells so insanely good). Then, just stir in some quinoa, chicken broth, and chicken breast pieces, along with generous amounts of salt and pepper, and cook for five minutes! Of course, 5 minutes in instant pot time really means more like 10-15, but still. Super fast and easy. After it’s done cooking, just stir in some shredded cheddar cheese and broccoli florets. Cover, and allow to sit for five minutes. The residual heat and trapped steam will soften the broccoli to crisp-tender and melt the cheese to perfection. The first time I made this, I used tri-color quinoa. The second time, I used white. You can use whatever kind of quinoa you want. But while tri-color may be prettier, I do find that white quinoa tends to cook faster than other colors, so if you use tri-color, you may have some pieces that taste a bit crunchy or underdone. It just depends on your preference. By the way, did you know that quinoa is actually a seed, not a grain? True story! Although, it’s considered a whole grain for most culinary and nutritional purposes. It’s high in protein and other vitamins and minerals, and is super good for you. One quick tip: make sure you clean, or at least soak, your pressure cooker liner immediately after serving. Since this recipe has cheese in it, it will be difficult to clean if you let it sit for too long. Here’s a tutorial for how to cut broccoli into florets. This method has been SO helpful for me! If you like this easy Instant Pot recipe, here are a few more you’ll love: Instant Pot Split Pea Soup, Instant Pot Pulled Pork, Instant Pot Spaghetti Squash with Garlic and Herbs, and Instant Pot Pumpkin Chili. And if you like one pot chicken meals, try this baked Spiced Chicken and Rice with Apples and Raisins. Here’s the recipe for Instant Pot Chicken, Broccoli, and Quinoa with Cheese!
