Instant Pot Chicken with Lavender-Honey Glaze and Roasted Beet Quinoa

Begin by seasoning the chicken thighs with salt and pepper on both sides. In the Instant Pot, select the 'Sauté' function and add 2 tablespoons of olive oil.

Once the oil is hot, sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.

In the same pot, add 1 diced onion and 2 minced garlic cloves, sautéing until the onion is translucent, about 3 minutes.

Pour in 1 cup of low-sodium chicken broth and scrape the bottom of the pot to deglaze. Stir in 1/4 cup of honey and 1 tablespoon of dried culinary lavender.

Return the chicken to the pot, ensuring it is submerged in the liquid. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

While the chicken cooks, prepare the roasted beet quinoa. Preheat the oven to 400°F. Peel and dice 2 medium beets, toss them with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet.

Roast for 25-30 minutes until tender. In a saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt.

Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Once the chicken is done, allow for a natural release for 5 minutes, then quick release any remaining pressure.

Remove the chicken and let it rest. Fluff the quinoa with a fork and stir in the roasted beets and 1 tablespoon of lemon juice.

To serve, plate the quinoa mixture, top with the chicken, and drizzle with the lavender-honey glaze from the pot.

Garnish with fresh lavender sprigs or microgreens for an elegant touch.