Instant Pot Chicken with Quinoa, Pistachios and Apricots

foodnetwork.com

Tamrajd

4 medium boneless skinless chicken breasts (about 8 ounces each)

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, finely grated

1 serrano chile, seeded (optional) and chopped

½ yellow onion, chopped

1 tablespoon freshly grated ginger (from a 1-inch piece)

2 cups red quinoa, rinsed well and drained

1 ¾ cups low-sodium chicken broth

2 tablespoons fresh rosemary leaves, chopped

½ cup chopped dried apricots

½ cup shelled, roasted salted pistachios

Fresh mint leaves, chopped scallions (green part only) and lemon wedges, for garnish

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