Instant Pot Chicken with Carrots, Dried Apricots, and Spiced Lemon Quinoa

Instructions

1. 1

   Rinse the quinoa under cold water for 30 seconds and set aside. Cut the chicken thighs into large pieces, peel and slice the carrots, chop the onion, mince the garlic, halve the dried apricots, and chop the parsley.

2. 2

   Season the chicken with half of the salt, the black pepper, cumin, cinnamon, and sweet paprika.

3. 3

   Turn on the Instant Pot Sauté function. Once hot, add the olive oil and brown the chicken for 3 to 4 minutes, stirring once. It does not need to be fully cooked. Transfer the chicken to a plate.

4. 4

   Add the onion to the pot and sauté for 2 minutes. Stir in the garlic and cook 30 seconds more, stirring so it does not burn.

5. 5

   Add the carrots, dried apricots, and rinsed quinoa. Pour in the chicken broth and scrape the bottom of the pot well with a wooden spoon to loosen any browned bits.

6. 6

   Return the chicken to the pot along with any juices. Add the lemon zest and the remaining salt. Stir gently to distribute the ingredients.

7. 7

   Lock the lid and cook on high pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.

8. 8

   Open the pot, add the lemon juice, and fluff the quinoa with a fork. Taste and adjust salt if needed.

9. 9

   Serve hot with the chopped fresh parsley and toasted sliced almonds on top.

10. 10

    If you prefer to toast the almonds in the oven, bake them on a small tray at 350°F (175°C) for 4 to 6 minutes, watching carefully so they do not burn.