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Enjoy this recipe from Best Instant Pot® Cookbook.
Submitted by: Amanda Fox from South Weber, UT
2 T. butter
2 T. onion, minced
1 clove garlic, minced
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
14-1⁄2-oz can diced tomatoes
11-oz. can corn
2 14-1⁄2-oz. cans chicken broth
1 c. quinoa, uncooked, rinsed
1 t. chili powder
1 t. ground cumin
1⁄4 t. paprika
1⁄2 c. plain Greek yogurt
1 c. shredded Cheddar cheese
Choose the Sauté setting on the electric pressure cooker. Melt butter in the pot and add the onion and garlic. Sauté until tender, about 2 minutes. Add the chicken and brown on all sides, cooking for about 5 minutes. Press Cancel to reset the pot. Add undrained tomatoes and corn, chicken broth, quinoa and seasonings. Set pot to Soups/Broth or Manual/Pressure and cook for 10 minutes at high pressure. After the cooking time is up, let the pressure release naturally for 10 minutes and then carefully release any remaining pressure using Quick/Venting Release method. Open the pot and stir. Ladle into bowls and top with a dollop of yogurt and a sprinkle of cheese. Serves 6. | |
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Choose the Sauté setting on the electric pressure cooker. Melt butter in the pot and add the onion and garlic. Sauté until tender, about 2 minutes. Add the chicken and brown on all sides, cooking for about 5 minutes. Press Cancel to reset the pot. Add undrained tomatoes and corn, chicken broth, quinoa and seasonings. Set pot to Soups/Broth or Manual/Pressure and cook for 10 minutes at high pressure. After the cooking time is up, let the pressure release naturally for 10 minutes and then carefully release any remaining pressure using Quick/Venting Release method. Open the pot and stir. Ladle into bowls and top with a dollop of yogurt and a sprinkle of cheese. Serves 6. |
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