Peanut Chicken Curry with Basil
◷ 55 min
Main CourseReader rated
Quick Chicken and Quinoa Soup in the Instant Pot®
This comforting soup is perfect for busy days when you want something warm and nutritious without the wait. With tender chicken and protein-packed quinoa, it comes together quickly in the Instant Pot for an easy, satisfying meal.
◷40 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Saut Aromatics and Add Ingredients
Start by turning on your Instant Pot and setting it to the sauté mode. Melt the butter, then toss in the chopped onion and garlic. Cook, stirring occasionally, until the onion starts to soften, about 5 to 7 minutes. Next, add the carrots, mushrooms, rice, and quinoa to the pot. Place the frozen chicken breasts right on top, then pour in the chicken broth. Sprinkle in the seasoned salt, red pepper flakes, parsley, and chili powder.
2
Pressure Cook the Dish
Switch off the sauté function, close the lid, and make sure it’s locked. Set the Instant Pot to cook on high pressure for 8 minutes. It will take around 10 to 15 minutes to build up pressure before the timer starts. When it’s done, carefully release the pressure using the quick-release method.
3
Shred and Season Chicken
Once you can open the lid, take out the chicken breasts and shred them with two forks. Stir the shredded chicken back into the soup, then taste and add salt and pepper as needed. Give everything a good stir and you’re ready to enjoy!
Why You’ll Love This Recipe
This soup is a perfect blend of protein and whole grains, making it both nutritious and satisfying. It comes together quickly in the Instant Pot®, saving you time without sacrificing flavor. Plus, it’s light yet comforting, great for any season.
Serving Suggestions
Serve the soup with a sprinkle of fresh herbs like parsley or cilantro for added brightness. A squeeze of lemon juice can also enhance the flavors. Pair it with crusty bread or a simple side salad to make a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 2 months; just thaw and reheat gently on the stove or in the microwave. Quinoa may absorb liquid over time, so add a little broth when reheating if needed.
