- 1 tablespoon butter
- 1 yellow onion diced
- 2 stalks celery diced
- 2 carrots diced
- 1.5-2 lbs. chicken breasts cut into approximately 1/2" pieces
- kosher salt and black pepper to taste
- 1 cup uncooked quinoa rinsed
- 1.5 cups chicken broth
- 3 cups small Smith's Farm's broccoli florets, from about 1 medium head
- 8 oz. cheddar cheese grated
Turn your pressure cooker to the "sauté" function. Melt the butter and sauté the onions, celery, and carrots for 3 minutes, or until beginning to soften.
Add the rinsed quinoa, stir to coat.
Pour in the chicken broth and add the chicken pieces and stir to mix together well. Turn the "sauté" function off. Cover the instant pot and set manual pressure to "high" for 5 minutes.
Quick release the pressure and wait for the float valve to depress.
Stir in the broccoli and cheese. Cover and allow to sit for 5 minutes, or until broccoli is crisp-tender and cheese has completely melted.
To make this on your stovetop, sauté the onions, celery, and carrots in butter over medium-high heat in a large skillet for three minutes. Add the chicken with salt and pepper; sauté for three minutes more. Add the quinoa and chicken broth, bring to a boil, cover, and simmer on low for 20 minutes, or until quinoa is almost completely cooked. Stir in the broccoli and cheese, cover, and cook for 5 more minutes, until broccoli is tender. Serve.
Thank you to Bowl of Delicious for this great recipe!