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.