Instant Pot sticky chicken and broccoli with quinoa
- 3 cups dry quinoa
- 18 chicken thighs
- 3 green bell peppers
- 1 ½ yellow onions
- 9 cups broccoli
- ¾ cup soy sauce
- ⅓ cup brown sugar
- 3 tbsp honey
- 3 tbsp minced garlic
Prepare quinoa according to package instructions.
Place chicken thighs in an Instant Pot. Season with a pinch of salt and pepper. Seal and lock lid, and set to Manual; normal pressure. Cook 15 minutes. After cooking, naturally release pressure for 10 minutes, then open lid.
Meanwhile, de-seed and dice green bell pepper. Peel and dice onion. Cut broccoli into bite-sized florets.
Set the Instant Pot to Saute; normal heat. Add green bell pepper, onion, broccoli, soy sauce, brown sugar, honey, garlic and salt and pepper to taste. Stir gently to combine. Cook until most liquid is evaporated, vegetables are soft and chicken is no longer pink in the center, about 10 minutes. (An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F.)
Serve chicken & vegetables over quinoa.