NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup dry quinoa

0.5 cup canned black beans

0.5 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

0.75 cup low-sodium chicken broth

1 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Set the Instant Pot to the Sauté function and add the olive oil, diced onion, and bell pepper.

• 2

  Add the cubed chicken breast, minced garlic, smoked paprika, dried oregano, sea salt, and black pepper, then sauté until the chicken is lightly browned.

• 3

  Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot to prevent a burn notice.

• 4

  Stir in the rinsed dry quinoa and the black beans until well combined.

• 5

  Secure the lid, set the valve to sealing, and select manual high pressure for 8 minutes.

• 6

  Allow the pressure to release naturally for 5 minutes before performing a quick release for any remaining steam.

• 7

  Carefully open the lid, fluff the casserole with a fork, and garnish with fresh cilantro before serving.