Instant Pot Chicken with Quinoa Pistachios and Apricots
Ingredients
- 4 medium boneless skinless chicken breasts (about 8 ounces each)
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 cloves garlic, finely grated
- 1 serrano chile, seeded (optional) and chopped
- 1/2 yellow onion, chopped
- 1 tablespoon freshly grated ginger (from a 1-inch piece)
- 2 cups red quinoa, rinsed well and drained
- 1 3/4 cups low-sodium chicken broth
- 2 tablespoons fresh rosemary leaves, chopped
- 1/2 cup chopped dried apricots
- 1/2 cup shelled, roasted salted pistachios
- Fresh mint leaves, chopped scallions (green part only) and lemon wedges, for garnish
Instructions
Instant Pot Chicken with Quinoa, Pistachios and Apricots serves 4 original recipe by Food Network.
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