Instant Pot Lemon-Garlic Chicken with Quinoa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts cooked quickly in an Instant Pot with zesty lemon and garlic, served over fluffy quinoa. This Mediterranean-inspired Instant Pot recipe (gluten free), ready in about 35 minutes, pairs boneless skinless chicken breasts, quinoa, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water for 30 seconds and drain well.
  2. Step 2: Set the Instant Pot to 'Sauté' mode and heat 2 tablespoons olive oil. Mince 4 garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 1.5 pounds boneless skinless chicken breasts, season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano. Sear chicken for 2 minutes on each side until lightly golden.
  4. Step 4: Pour 1.5 cups chicken broth and 1/4 cup lemon juice over the chicken, then add the rinsed quinoa evenly around the chicken.
  5. Step 5: Seal the Instant Pot lid and cook on 'Manual' high pressure for 10 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
  6. Step 6: Open the lid carefully, remove chicken breasts, and fluff quinoa with a fork. Sprinkle 2 tablespoons chopped fresh parsley over the top before serving.

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