Savory Herb-Infused Instant Pot Chicken with Lemon Garlic Quinoa

Begin by seasoning 4 boneless, skinless chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme.

Set your Instant Pot to the 'Sauté' mode and add 2 tablespoons of olive oil.

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

Remove the chicken from the pot and set it aside on a plate.

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

Pour in 1 cup of low-sodium chicken broth and scrape the bottom of the pot to deglaze, ensuring no bits are stuck.

Add the seared chicken back into the pot along with 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest.

Close the lid, set the valve to sealing, and cook on 'Manual' high pressure for 10 minutes.

While the chicken cooks, rinse 1 cup of quinoa under cold water and set it aside.

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Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.

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Carefully remove the chicken and set it aside to rest.

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Add the rinsed quinoa to the pot, along with 1 1/2 cups of water, 1/2 teaspoon of salt, and 1 tablespoon of chopped fresh parsley.

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Stir to combine, then close the lid again and cook on 'Manual' high pressure for 1 minute.

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After the cooking time, perform a quick release and fluff the quinoa with a fork.

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To serve, slice the chicken and place it over a bed of lemon garlic quinoa, garnishing with additional parsley and lemon wedges for a fresh presentation.