Get ready for a fuss-free dinner with Instant Pot Chicken and Quinoa Casserole. This recipe brings together chicken, quinoa, and tasty ingredients in a snap. It's a simple, hearty dish perfect for busy cooks or anyone craving a wholesome one-pot meal. You'll love cooking quinoa and chicken. It's super tasty!
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Why This Recipe Works
- Balanced Meal: This Chicken and Quinoa Casserole offers lean protein and nutritious grains.
- One-Pot Wonder: The Instant Pot simplifies cooking and cleanup, perfect for busy nights.
- Comforting and Savory: It's a heartwarming dish that is comforting and a great meal prep dish.
📋 Ingredients
Here are the ingredients for this tasty and delicious Instant pot quinoa recipe with chicken.
Instant Pot Chicken
- Whole Chicken: Provides the main source of protein, offering a hearty and savory flavor.
- Filtered Water: Ensures the chicken is thoroughly cooked and tender in the Instant Pot.
- Fresh Thyme, Sage, and Citrus Peel: Enhance the flavor of the chicken, adding a hint of earthiness and citrusy brightness.
- Salt and Pepper: Fundamental seasonings that enhance the natural flavors of the other ingredients.
- Onion: Contributes a sweet and slightly sharp flavor that complements the savory chicken.
- Olive Oil: Used for sautéing the onion, it adds a touch of richness to the dish and helps release the onion's flavors.
Quinoa Ingredients
- Quinoa: Adds a delightful, nutty flavor and fluffy texture to the casserole.
- Chicken Broth: Used for cooking the quinoa, it infuses the grain with a rich and savory taste, enhancing its natural flavors.
- Salt: Brings out the flavors of the other ingredients.
Baked Chicken Dish Ingredients
- Gruyere, Fontina, and Cheddar Cheese: Blend together to create a beautifully melty and flavorful layer in the casserole.
- Whole Milk or Additional Broth: Adds moisture to the dish, helping to bind all the ingredients together and create a creamy texture.
- Corn: Provides a sweet crunch that contrasts nicely with the richness of the cheeses and the savory chicken.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Protein Alternatives: Swap chicken breasts with chicken thighs for added moisture and flavor, or try a plant-based protein like chickpeas or tofu for a vegetarian version.
- Grain & Base Adjustments: Experiment with other whole grains such as farro, barley, or a wild rice blend to complement the quinoa, adding different textures and nutritional profiles.
- Vegetable & Flavor Enhancements: Boost the dish by incorporating additional veggies like spinach, bell peppers, or tomatoes, and brighten the flavors with herbs such as thyme, rosemary, or a squeeze of lemon juice.
🔪 How to Make Instant Pot Chicken And Quinoa Casserole
- Step 1: Brown the onion in the pot with olive oil using the Saute setting. Deglaze the pot with water, being sure to scrape off all of the flavorful bits that might stick to the bottom of the pan.
- Step 2: Set the trivet inside the pot and then place the chicken on top. Add the citrus peel and herbs. Twist on the locking lid and cook for 5 minutes per pound of chicken. Then naturally release for 25 minutes.
- Step 3: When the time has finished, carefully lift the chicken out of the pot using the trivet handles and set onto a deep plate for the liquid to drip into. Let the chicken rest and cool down for at least 15 minutes.
- Step 4: Transfer the liquid and onions from the Instant Pot to your blender and liquify everything. You will want 5 cups of broth to cook the rinsed quinoa.
- Step 5: Combine the liquid and quinoa, then twist on the locking lid and select the Manual setting for 2 minutes. When the pot is finished cooking, let it Natural Pressure Release for about 12 minutes. While the quinoa is cooking, shred the chicken in your hands so it’s in little bits.
- Step 6: Remove the lid and stir in the cheese, milk, and corn. Add the shredded chicken and corn, as much or as little as you would like. Serve and enjoy or transfer everything to an oven-safe baking dish, sprinkle with breadcrumbs, cover with a lid or foil, and then bake for about 20 minutes.
👩🍳 Expert Tips
- Rinse Quinoa Thoroughly: Before adding quinoa to the Instant Pot, make sure to rinse it well under cold water. This removes the saponin coating, which can make the quinoa taste bitter and soapy.
- Use the Correct Liquid Ratio: For quinoa in the Instant Pot, use a 1:1.25 ratio of quinoa to liquid. This ensures the quinoa cooks thoroughly without becoming too mushy or staying too crunchy.
- Layer Ingredients: Start by layering the seasoned chicken at the bottom of the pot. Add the rinsed quinoa over the chicken, then pour your broth or seasoned liquid on top. The liquid will help cook both the chicken and quinoa evenly.
- Add Vegetables for Nutrition: Include vegetables like diced carrots, bell peppers, or zucchini for added nutrition and flavor. You can layer these on top of the quinoa so they steam nicely.
- Season Well: Don’t be shy with seasonings. Chicken and quinoa both absorb flavors well, so add your favorite herbs and spices to enhance the taste. Options like garlic powder, paprika, thyme, or a bay leaf can add depth.
- Natural Pressure Release: After the cooking cycle completes, allow for a natural pressure release for at least 10 minutes. This will help stabilize the internal temperature of the chicken and quinoa, ensuring everything is evenly cooked.
- Stir Before Serving: Give the casserole a good stir to mix all the ingredients thoroughly. This helps distribute flavors and textures evenly throughout the dish.
- Rest Before Serving: Let the casserole sit for a few minutes after cooking. This allows the quinoa to absorb any residual liquid fully and makes the casserole thicker and more flavorful.
💭 FAQs
Once your leftover quinoa and chicken cools, pop it in the fridge within 2 hours. Enjoy the deliciousness within 3-4 days. Save for later by freezing the cooked quinoa casserole in single servings. Label it, freeze for up to 3 months, and unleash the flavor when you're ready.
Yes, you can substitute brown rice for quinoa. However, keep in mind that brown rice requires a longer cooking time and more liquid. If you choose to use brown rice, you may need to adjust the cooking time and liquid ratio accordingly to ensure the rice cooks properly.
To avoid the "burn" notice, it's important to layer the ingredients correctly. Start by adding the liquid (such as chicken broth) to the bottom of the Instant Pot before adding other ingredients. Then, layer the quinoa, followed by the chicken, and finally, any vegetables and seasonings on top. Avoid stirring the layers, as this helps prevent the food from sticking to the bottom and triggering the burn warning.
Yes, you can prepare the casserole ahead of time. Assemble the ingredients in the Instant Pot insert, cover, and refrigerate for up to 24 hours before cooking. When ready to cook, bring the insert to room temperature for about 30 minutes, then proceed with the cooking instructions. This method allows for convenient meal planning and can enhance the flavors as they meld together.
To add more heat to the casserole, consider incorporating ingredients like diced green chilies, jalapeño peppers, or a dash of hot sauce. Adding these during the sautéing step or mixing them into the layers before cooking will infuse the dish with additional spice. Adjust the quantity to suit your personal heat preference.
Serving Suggestions
Try serving these veggie sides with chicken quinoa bake:
- Roasted Brussels Sprouts: A crispy and flavorful option.
- Garlic Asparagus: Simple yet elegant, with a burst of garlic and Parmesan.
- Sauteed Green Beans: Quick and easy, seasoned to perfection.
- Honey Glazed Carrots: A touch of sweetness to balance the savory casserole.
- Steamed Broccoli with Lemon: Bright and citrusy, adding a fresh element.
🍜 Related Recipes
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Healthy Instant Pot Chicken And Quinoa Recipe
Ingredients
- 1 Whole Chicken 4-5 Lbs
- 4 cups Water
- 1 tablespoon Fresh Thyme
- 1 tablespoon Fresh Sage
- Salt And Pepper
- 1 Onion
- 1 teaspoon Olive Oil
- 4 cups Quinoa
- 5 cups Broth
- ½ teaspoon Salt
- ½ cup Gruyere Cheese Shredded
- ½ cup Fontina Cheese
- ½ cup Sharp Cheddar Cheese
- 1 Cup Whole Milk
- 2 Cups Corn
Instructions
- Brown the onion in the pot with olive oil using the Saute setting.Deglaze the pot with the water, being sure to scrape off all of the flavour filled bits that might stick to the bottom of the pan.
- Set the trivet inside the pot and then place the chicken on top (be sure to remove all packaging and anything still inside the chicken before putting it in the IP)
- Add the citrus peel and herbs, I simply wrapped the peel around the herbs here, nothing fancy needed.
- Twist on the locking lid and cancel the Saute setting.
- Select the Manual setting and program the pot so that you cook the chicken for about 5 minutes per pound. So a 4.5 pound chicken would cook for 22 -23 minutes. Either is perfectly fine.
- When the pressurized cook time has ended and the pot beeps, allow everything to Natural Pressure Release for 25 minutes.
- This will help finish cooking and allow the moisture to lock into the chicken
- (Quick releasing the pressure on some meats can pull the moisture out at the same time).
- When the time has finished, carefully lift the chicken out of the pot using the trivet handles and set onto a deep plate for the liquid to drip into.
- Let the chicken rest and cool down for at least 15 minutes so you won’t burn your hands when removing the meat.
- Now the chicken is cooked remove the herbs and any other part of the chicken that may have fallen off while cooking.
- Transfer the liquid-and onions from the Instant pot to your blender and liquify everything.
- We call this liquid gold in our house and everyone loves to drink this gut healing, collagen filled broth, it is thicker, smoother and tastier than traditional broth that doesn’t typically have the onions in it.
- You will want 5 cups of broth to cook the quinoa, if you don’t quite have that amount, you can certainly supplement with water or store bought broth.
- You don’t need to wash the pot or lid after cooking the chicken, just remove the seal in the lid and completely wipe dry the lid and seal, otherwise the pot may not seal correctly the next time it’s trying to pressurize to cook the quinoa.
- Combine the liquid and quinoa and stir well to ensure nothing is stuck to the bottom or sides.
- Then twist on the locking lid and select the Manual setting for 2 minutes.
- When the pot is finished cooking, let it Natural Pressure Release for about 12 minutes.
- While the quinoa is cooking, you can break down the chicken.
- I save the skin, bones and all of the extra bits in a big bag in the freeze to make bone broth the traditional way-but faster in the Instant Pot!
- I make the traditional broth when I have 3 or 4 sets of chicken bones saved up.
- Shred the chicken in your hands so it’s in little bits
- Remove the lid and stir in the cheese, milk and corn. Stir well and the cheese will melt right in within just a minute of mixing.
- Add the shredded chicken and corn, as much or little as you would like.
- At this point you could now serve and enjoy the fully cooked meal or transfer everything to an oven safe baking dish, sprinkle with breadcrumbs, cover with a lid or foil and then bake for about 20 minutes at 350 degrees.
Nutrition
More Instant Pot Recipes To Make And Enjoy
This Instant Pot Chicken and Quinoa Recipe is a fantastic casserole that will please the whole family! It’s healthy, easy to make, and delicious. We hope you enjoy more Instant Pot dishes!
This is another great recipe I miss out on by not having an instant pot. Quinoa is so great and this chicken dish would be perfect for my son.
This sounds like a delicious chicken dish. I have never tried quinoa before but I do like my grains!
This looks really yummy. It makes the quinoa look more interesting. Can we add some veggies?
LOVE THIS! We are trying to eat more healthy as a family and this is something that even my 9 month can eat because quinoa is so small!
Oh yum, this looks like a delicious meal. I will have to make this for dinner. I like when I can use the Instant Pot.
This recipe looks so tasty! We do not have an instant pot, but we do have a slow cooker. I'll have to cook it longer, but I think I can still make this recipe!
I am a big fan of quinoa, and it is nice to have some different recipes to try. Sounds very tasty!
Thanks for the recipe. I'll be happy to cook this in my instant pot.
This sounds so good and easy too! going to give it a try!
Chicken and quinoa sounds so good and it's ever more healthy made in the Instant Pot!
Such a simple, delicious and a healthy dish to make for the family. I love it and thank you for sharing this recipe.
This sounds really yummy. I must try making it myself sometime.
This recipe looks amazing. I love being able to make more recipes in the instant pot. It's one of my favorite ways to cook now. I'll have to try out your recipe soon too.
I wish I could eat quinoa because this dish looks really good!
This chicken and quinoa looks delicious that too in Instant pot. Need to try this
I don't think I've tried quinoa before since I'm so used to rice but I'm giving this recipe a try and it looks quite delicious as well.
I haven't had quinoa in a while, but I have always enjoyed it. I can't wait to make this. Looks good!