Quinoa with cilantro with chicken

Weather: 30 minutes
Portions: 4

  • Avocado oil (or the one of your preference for cooking)
  • 4 chicken legs
  • ½ onion, chopped
  • 1 handful or half tied cilantro, blended with a little water
  • 1 medium carrot chopped into small cubes
  • ½ bell pepper cut into small cubes
  • ½ cup of shelled corn
  • 300 gr of white quinoa (soaked at least 6 hours and washed well to eliminate the “saponin”, a natural antinutrient of quinoa to avoid pests with a bitter taste, it has a soapy texture, you will notice when you wash it)
  • 3 cups of water
  • Salt and pepper to taste


  1. Insert the stainless steel bowl into the Instant Pot®. Press the SAUTE function and set the time to 5 MINUTES . Add the vegetable oil and brown the chicken with just salt. Once golden, remove it from the pot and reserve.
  2. In the same bowl add the chopped onion, press the SAUTE function for 5 more minutes.
  3. Then add the cilantro, carrot, bell pepper, corn, quinoa and chicken. Add the water and stir.
  4. Season with salt and pepper. Replace the lid and twist to lock the Instant Pot®. Making sure the steam release valve is turned to “sealed”. Press the PRESSURE COOKING function at HIGH pressure level and set the time to 20 MINUTES.
  5. After cooking, let the pot release steam naturally for approximately 2 minutes. Then press CANCEL and turn the steam valve to “Release”. Once all pressure is released, open the lid.
  6. To enjoy, you can accompany it with an onion sauce.

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