Instant Pot Quinoa Chicken Bowl

Get chicken out of the fridge about 1/2 hour before starting to cook to get it to room temperature. Then cube the chicken into no larger than 1-inch cubes. Season with sea salt, pepper and dried basil and set aside.

Power on your Instant Pot and press the “sauté” button. While waiting for it to heat up, peel and finely chop onion and peel and crush garlic.

Once the Instant Pot’s display indicates it’s hot, add a splash of flavorless oil to the pot and then add chopped onion and garlic and sauté for a couple of minutes until translucent. Add quinoa (1 Instant Pot cup = 3/4 imperial cup) and sea salt and “toast” for about 3–5 minutes or until it starts slightly browning.
Add the same amount of water as quinoa, in this 3/4 imperial cup (1 Instant Pot cup), give it a quick stir and then add the chicken on top of the quinoa and immediately cover with the lid.

Turn the venting knob to “sealing”, press “cancel” to stop the sautéeing, then click on “manual” and adjust time to 1 minute, then press “pressure” if necessary to adjust to “high pressure” the red light should be over “high pressure”.

Wait close to the instant pot in order not to miss the moment when the 1 minute high pressure is over. It takes about 5 minutes to come to pressure. 1 minute to cook under high pressure and then natural pressure release time starts. When the Instant Pot beeps several times indicating it’s finished with the 1 minute high pressure cooking, set an alarm for 15 minutes.

While waiting for the Instant Pot to release pressure naturally for 15 minutes, wash, deseed and chop bell peppers, wash and dry baby spinach and prepare dressing by adding mustard, avocado oil, lemon juice, clementine juice and basil to a blender and blend until smooth.

Serve all ingredients in a bowl and drizzle dressing over it. Optionally you can decorate with a slice of peeled clementine.