Chicken Stew Crustless
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5 from 1 vote

Easy One-Pot Chicken, Veggies & Quinoa - Pressure Cooker

This amazing Chicken meal I make in my Instant Pot is SO easy and SO good! I've adapted it over time to be perfect for my taste. It uses chicken thighs instead of chicken breasts, unlike most Instant Pot Chicken dishes I see. I prefer chicken thighs so tend to use them more. It is also very easy to tweak to your own taste buds!
Prep Time10 mins
Cook Time15 mins
Coming to Pressure15 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Chicken, Instant Pot, Keto, Low Fat, Low Sugar, Skinny
Servings: 6 servings
Author: Brooke

Ingredients

  • 6 pieces Boneless, Skinless Chicken Thighs
  • 1 1/2 cups Chicken Stock I use Better Than Bouillon
  • 1/2 cup Quinoa, Rinsed
  • 1/4 cup Braggs Liquid Aminos (can substitute Low Sodium Soy Sauce)
  • 1/8 cup Sugar Free Honey Yes! It exists!
  • 2 bags Frozen Mixed Vegetables (Peas, Carrots, Corn) I use the 12oz Store Brand bags
  • 1 Tbsp Seasoning Salt rubbed on chicken
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Cumin
  • Salt and Pepper to taste

Instructions

  • Rub Chicken Thighs with Seasoning Salt
  • Add all ingredients to your Instant Pot
  • Put the lid on and seal the Vent Valve.
  • Using Manual Setting, set for 10 minutes (add time if using frozen chicken)
  • Manual or Natural Release. I tend to Natural Release.
  • You can either shred the chicken and place back into the pot, 
    OR scoop out the breasts whole (they will be on the bottom) and serve one per person with the rest of the dish. They will fall apart easily, so scoop out with a large serving spoon!

Notes

  • Add time if using frozen chicken.
  • I tend to let mine natural release, which is about 10 minutes, but you can release the pressure manually if you'd like.
  • I've made this with different vegetables (cauliflower, no corn, etc) to lower the carb content. I've found that I prefer it with corn and it really doesn't add that many carbs.
  • I've also made this dish without the Quinoa, but it is a bit heartier with it. You could substitute rice (I have not tried it).