Pressure Cooker Buffalo Chicken Quinoa
Pressure Cooker Buffalo Chicken Quinoa is a healthy casserole style recipe made in the Instant Pot in less than 20 minutes with broccoli and corn. It's perfect for an easy weeknight dinner or meal prep lunches!
Servings: 4
Calories: 448kcal
Ingredients
- 1 small onion diced
- 1 Tbsp. olive oil
- 1 lb. boneless chicken breasts cut into 1/2 inch strips
- 2/3 cup quinoa
- 1/3 cup buffalo wing sauce
- 2/3 cup water
- 10 ounces frozen broccoli
- 1 cup frozen corn
- 1 cup Mexican blend cheese
- 1 cup cherry tomatoes halved
Instructions
- Turn electric pressure cooker to saute. Saute chicken and onion on high for 2-3 minutes.
- Add the quinoa, buffalo sauce, water, frozen broccoli and frozen corn. Stir until well combined place lid on pressure cooker.
- Turn the valve to seal and cook on high pressure for 6 minutes.
- When the time is up, carefully turn the know to steam to do a quick release of pressure. Remove the lid and stir.
- Top the quinoa mixture with cheese and place the lid back on for one minute or until it is melted. Top with tomatoes and extra buffalo sauce if preferred. Serve immediately.
Notes
If you don't like soft vegetables, don't add them to the pressure cooker. Instead steam them in the microwave while the chicken and quinoa cooks and stir them in at the end.
Nutrition
Serving: 1g | Calories: 448kcal | Carbohydrates: 35g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 102mg | Sodium: 588mg | Fiber: 6g | Sugar: 8g