Do you struggle to find healthy food options for dinner or to take to work for lunches? Chicken and Quinoa Soup is one of my favorites to throw together on a Sunday afternoon in the Instant Pot. It contains good sources of meat and plant proteins, sliced veggies, and a flavorful broth. Plus, it reheats well for leftovers!
Chicken and Quinoa Soup Recipe…
Chicken and Quinoa Soup was a result of my not wanting to put noodles in my favorite Chicken Noodle Soup recipe. I wanted to make something that was a little less processed and add more protein. Fun fact: though a grain, quinoa is one of the few plants that contain complete protein…like meat! Plus, I like the texture. 🙂
Using my Instant Pot to create this recipe was a no-brainer. I really, really, really love my Instant Pot. Honestly, I use it several times each week. It has a place of honor on my counter. Though my crock pots all have cabinet homes, this appliance gets a special place out in the open. I use it all the time for cooking hardboiled eggs, cheesecake, dried beans, yogurt, soups, rice, steel-cut oats…the list goes on and on! It has been a true timesaver in my kitchen! If you’d like to read my Instant Pot Review, please click here.
The Process…
My favorite part of this recipe is how fast it comes together. All I have to do is a little veggie chopping and stirring. The Instant Pot takes care of the rest. It cooks the chicken so well, that removing it to shred takes no time at all! Slice and chop your vegetables ahead of time to save even more minutes.
You might be curious about the cinnamon and dried cilantro in the soup. Truthfully, when a friend recommended it a few years ago, I was skeptical. However, the cinnamon lends a lovely warm flavor while the cilantro adds freshness. Even though I’d never had either in my chicken soup growing up, now I never make chicken soup without them! 🙂
Chicken and Quinoa Soup: In the Instant Pot
Notes
It doesn't matter if chicken thighs are thawed or frozen. If they are frozen, it will take longer to bring Instant Pot up to pressure. This recipe can be cooked in a slow cooker as well for 8-10 hours on low. Also, any type of quinoa can be used and chicken breast would work fine, too.
Ingredients
- 4 carrots, peeled and sliced
- 1 onion, diced
- 4 stalks of celery, cleaned and sliced
- 4 cloves garlic, minced finely
- 1 cup red quinoa, rinsed
- 5 boneless, skinless, chicken thighs (may be frozen)
- 1 qt. chicken broth
- 6 cups water
- 2 t. kosher salt
- 1 t. black pepper
- 1 t. ground cinnamon
- 1-2 t. dried cilantro
Instructions
- Add all ingredients to Instant Pot.
- Stir well to combine.
- Set to Stew/Meat setting and cook for 25 minutes. Allow to release pressure naturally for 10-15 minutes and then do quick release.
- Remove chicken pieces and shred. Return to Instant Pot.
- Stir well and serve.
Please send me a note to let me know how you like my Chicken and Quinoa Soup! If you’re looking for more soup ideas, you might like my Chicken and Chorizo Vegetable Soup, my Creamy Baked Potato Soup with Cream Cheese and Chives (one of our absolute favorites!!!), or my Slow Cooker White Bean Stew. Soups are one of my go-to’s for lunch ideas…they make my life so much easier! 🙂
If you’d like to see what products I used to create my Chicken and Quinoa Soup, please see below. Please know, these contain affiliate links. This means I earn a small commission on any sales, at no extra cost to you. The income I earn helps to pay for maintaining my blog. Thank you so much for your support!
One thought on “Chicken and Quinoa Soup”
Comments are closed.