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5 from 1 vote

Instant Pot Zucchini Basilico

Servings: 6 people
Author: Brittany Williams

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, diced
  • 2 garlic cloves, finely chopped
  • 1 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup quinoa, rinsed and drained
  • 2 (14.5 ounce) cans organic diced tomatoes
  • 1 teaspoon red pepper flakes
  • 1/2 cup fresh basil, minced, or 1 tablespoon dried Italian seasoning
  • 1/2 tablespoon garlic powder
  • 1 dried bay leaf
  • 2 pounds or 3 small unpeeled zucchini, cut in 1/2 inch slices

Instructions

  • Preheat an electric pressure cooker using the SAUTE function. When the display panel reads HOT, add olive oil and onion. Saute until the onion begins to soften, about 5 minutes.
  • Add the garlic, chicken, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Let the chicken cook for 5 minutes on one side, then turn it over and cook for 3 more minutes.
  • Add the quinoa, tomatoes, red pepper flakes, basil, garlic powder, bay leaf, and zucchini. Do not stir.
  • Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE COOK. Use the +/- buttons until the display reads 1 minute.
  • When the cooker beeps to let you know it's finished, let it naturally come down from pressure until the display reads LO:25. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes-it's hot.
  • Open the cooker and remove the bay leaf. Stir, and serve.