Ever just throw stuff in a pot and hope for the best?  That’s kind of what I did with this recipe!  I wanted a hearty and healthy stew packed with nutrition to ward off all the evil sick-bugs that seem to be attacking from all sides this winter!  This really fit the bill.  It was hearty, filling and satisfying and full of so-called “super foods.” I got my Super Grains quinoa mix at Aldi.  I LOVE shopping there–if you’ve never tried it, I highly recommend it!   All I did here was throw it all together and push the buttons, so step-by-step instructions aren’t really necessary.  Here are some pictures showing what the ingredients looked like and the recipe is at the end.  Enjoy!

Chicken and Quinoa Stew in the Instant Pot

8 cup fat-free chicken broth (homemade bone broth made in the IP is the best!)
1.5 pounds chicken breast cut into bite-size chunks
3-4 large carrots cut into bite size chunks
4 stalks of celery diced
1 can of fire-roasted tomatoes
2 cups of quinoa or quinoa mix (I used the Super Grains mix with buckwheat, millet, red quinoa and white quinoa)
4 Tbl Tastefully Simple Onion Onion
3 Tbl Dried Tomato and Garlic Pesto Mix
2 Tbl Tastefully Simple Garlic Garlic

Add everything to the Instant Pot and give it a good stir.  Close and seal the lid and make sure the vent is on SEALING.  Select SOUP and use the +/- buttons to change the time to 25 minutes.  When the pressure cycle is over, release pressure or allow to release naturally, stir and enjoy!