Instant Pot Chicken with Ginger-Lime Glaze and Quinoa-Stuffed Bell Peppers

Begin by seasoning 1.5 pounds of boneless, skinless chicken thighs with salt and pepper. Set your Instant Pot to the sauté function and add 2 tablespoons of olive oil.

Once the oil is hot, add the seasoned chicken thighs and sear them for 3-4 minutes on each side until golden brown.

Remove the chicken from the pot and set it aside. In the same pot, add 1 tablespoon of minced ginger and 2 cloves of minced garlic, sautéing for about 1 minute until fragrant.

Pour in 1/4 cup of low-sodium soy sauce, 1/4 cup of honey, and the juice of 2 limes, stirring to combine.

Return the chicken to the pot, ensuring it is coated in the sauce. Close the lid and set the Instant Pot to cook on high pressure for 10 minutes.

While the chicken cooks, prepare the quinoa-stuffed bell peppers. Rinse 1 cup of quinoa under cold water and cook it according to package instructions.

Once cooked, mix the quinoa with 1 cup of black beans, 1 cup of corn, 1 teaspoon of cumin, and salt to taste.

Cut the tops off 4 bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture. After the chicken has finished cooking, perform a quick release of the pressure.

Remove the chicken and let it rest for a few minutes before slicing. Serve the chicken drizzled with the ginger-lime glaze and alongside the stuffed bell peppers for a colorful and nutritious meal.