Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs (boneless, skinless, cubed)
  • 1/2 onion (sliced)
  • 3 stalks celery (sliced)
  • 1.5 c green beans (fresh, ends cut off, cut in half)
  • 1/3 cabbage (cut into chunks)
  • 4 tbsp pesto
  • 1/2 tsp salt
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1/2 tsp garlic salt
  • 1/4 tsp pepper
  • 1/2 tsp oregano
  • 3/4 tsp garlic (minced, I use jarred)
  • 2-2.5 c chicken broth (depending if you're making the casserole or cabbage soup)
  • 1 c quinoa (not quick quinoa, traditional)

Instruction

  • Cube your chicken thighs and add it to the pot (you can use 2 chicken breasts cubed if you prefer).
  • Add your onion, celery, green beans and all of your spices. Stir until well combined.
  • Add cabbage cut into chunks on top of this chicken/spice mixture (don't fill pot more than 3/4 of the way full, I have a 6 qt. and 1/3 of a head was about what would fit, larger pots you could add a bit more).
  • Pour chicken broth on top. If you are making chicken quinoa casserole use 1 3/4 c. broth, if you're making chicken cabbage soup add 2-2.5 c depending on how soupy you want it.
  • Push the poultry button on your Instant Pot and adjust the time to 12 minutes.
  • Do a quick release.
  • Open lid and add 1 c of uncooked traditional quinoa, stir.
  • Close lid, close steam valve, and set to pressure high for 1 minutes.
  • Allow for a 13 minute natural release so the grains can fluff up and get nice and tender. Release rest of pressure and fluff before serving.