Instant Pot Chicken with Spicy Pineapple Salsa and Cilantro-Lime Quinoa

Begin by marinating the chicken thighs in a mixture of lime juice, olive oil, garlic, cumin, and chili powder for at least 30 minutes.

Next, set your Instant Pot to the 'Sauté' function and heat a tablespoon of olive oil. Once hot, add the marinated chicken thighs and sear them for about 3-4 minutes on each side until golden brown.

Remove the chicken from the pot and set aside. In the same pot, add diced onions and bell peppers, sautéing until softened, about 3 minutes.

Pour in chicken broth and scrape the bottom of the pot to deglaze, ensuring no bits are stuck. Return the chicken to the pot, close the lid, and set the Instant Pot to 'Manual' for 10 minutes.

While the chicken cooks, prepare the cilantro-lime quinoa by rinsing 1 cup of quinoa under cold water.

In a separate pot, combine the rinsed quinoa with 2 cups of water, the juice of one lime, 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 the remaining pressure.

Remove the chicken and let it rest. Fluff the quinoa with a fork and stir in chopped cilantro. For the spicy pineapple salsa, combine diced pineapple, jalapeño, red onion, lime juice, and cilantro in a bowl.

Serve the chicken over a bed of cilantro-lime quinoa, topped with the spicy pineapple salsa for a burst of flavor and color.