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. While cooking, 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, fresh or frozen|
|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
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.
Cut chicken across the grain into thin pieces and brush with honey-sriracha sauce; sprinkle with sesame seeds. Divide quinoa between four bowls. Top with chicken and bean sprouts.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 55mg
- Sodium: 530mg
- Total Carbohydrates: 64g
- Protein: 36g