Buffalo Chicken Quinoa (Instant Pot directions)
Ingredients
- 1 lb ground chicken or turkey
- 1-2 small to medium onions diced
- 6-8 cloves of garlic
- ½ tsp thyme
- ⅛ tsp white pepper
- 1 large carrot grated
- 1 can 156 ml tomato paste
- ⅓ cup Franks Red Hot Sauce
- 1 15 oz can navy beans, drained and rinsed (or 1.5 cups cooked)
- 1 cup quinoa uncooked
- 1 1/2 cups water
- 1 tsp Chicken Better Than Bouillon
- shredded mozzarella or blue cheese crumbles for serving
- celery sticks for serving
Instructions
- Add the ground poultry and diced onions to the Instant Pot.
- Select 'saute' and cook, stirring frequently, until the poultry is no longer pink.
- Add the garlic, thyme, and white pepper and saute for another minute.
- Press 'cancel.'
- Add the carrot, tomato paste, Franks Red Hot sauce, navy beans, quinoa, water, and bouillon.
- Select 'manual' and then set to 4 minutes.
- Once it is completed, allow for a 10 minute natural release.
- Spoon into bowls and top with mozzarella cheese.
- Eat alongside fresh celery sticks!