Add quinoa, sesame oil, soy sauce, mirin, lime zest, garlic, ginger beer, and chicken broth to the Instant Pot; stir to combine. Place metal rack inside Instant Pot and place chicken and carrots on top. Set to “Pressure Cooker” setting on HIGH and cook for 15 minutes. Meanwhile, chop kohlrabi into matchsticks and mix together honey and sriracha.
Using nonalcoholic ginger beer in this recipe gives a sweet and savory ginger flavor to both the chicken and the quinoa.
Servings and Ingredients
|1 c. Hy-Vee Select quinoa, rinsed and drained|
|½ tsp. sesame oil|
|1 tbsp. Hy-Vee low-sodium soy sauce|
|1 tbsp. mirin, (sweet rice vinegar)|
|1 tsp. fresh lime zest|
|1 clove(s) garlic, minced|
|1 ¼ c. nonalcoholic ginger beer|
|½ c. Hy-Vee 33%-reduced-sodium chicken broth|
|1 lbs. boneless, skinless chicken breasts, frozen|
|4 large carrots|
|½ medium head kohlrabi, peeled|
|2 tbsp. Hy-Vee honey|
|1 tbsp. Hy-Vee Sriracha|
|1 (8-oz.) can Hy-Vee sliced water chestnuts, drained and rinsed|
|1 tbsp. white sesame seeds|
|½ c. fresh bean sprouts, rinsed and dried|
Things To Grab
- Instant Pot
- Meat thermometer
- Small bowl
Hyvee Culinary Expert TipIf using fresh chicken, instead of frozen, decrease the cooking time to 10 minutes.
After cooking has completed, release steam, and carefully unlock lid. Use a meat thermometer to ensure that the internal temperature is 165 degrees. Remove chicken and carrots to a large cutting board. Once cool enough to handle, chop carrots and add to quinoa along with water chestnuts and chopped kohlrabi.
Brush chicken with honey-Sriracha sauce. Cut chicken across the grain into thin pieces. Divide quinoa between four bowls. Top with sliced chicken and sprinkle with sesame seeds. Finish with bean sprouts.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 55mg
- Sodium: 530mg
- Total Carbohydrates: 64g
- Protein: 36g
Hy-Vee Test Kitchen