Instant Pot Chicken with Spicy Tamarind Glaze and Coconut-Lime Quinoa

Begin by seasoning 2 pounds of boneless, skinless chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

In the Instant Pot, set it to 'Sauté' mode 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 small diced onion and 3 minced garlic cloves, sautéing for 2-3 minutes until the onion is translucent.

Stir in 1/4 cup of tamarind paste, 1/4 cup of honey, 1 tablespoon of soy sauce, and 1 teaspoon of red pepper flakes, mixing well to combine.

Return the chicken to the pot, ensuring it is coated with the glaze. Close the lid and set the Instant Pot to 'Manual' mode for 10 minutes.

While the chicken cooks, rinse 1 cup of quinoa under cold water. In a separate pot, combine the rinsed quinoa with 1 1/2 cups of coconut milk, the juice of 1 lime, and a pinch of salt.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once the Instant Pot timer goes off, allow for a natural release for 5 minutes, then quick release any remaining pressure.

Carefully remove the chicken and let it rest for a few minutes before slicing. Fluff the coconut-lime quinoa with a fork and serve it on a plate topped with the sliced chicken and drizzled with the remaining tamarind glaze.

Garnish with fresh cilantro and lime wedges for an extra burst of flavor.