Instant Pot Lemon-Garlic Chicken with Quinoa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Instant Pot Lemon-Garlic Chicken with Quinoa take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Lemon-Garlic Chicken with Quinoa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.

Can I substitute ingredients in Instant Pot Lemon-Garlic Chicken with Quinoa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Lemon-Garlic Chicken with Quinoa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Lemon-Garlic Chicken with Quinoa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes