Moroccan Chicken, Cranberries and Quinoa

Chicken with quinoa and dried cranberries cooked in an Instant Pot.  Quick prep and cook time. I am assuming you know how to use your Instant Pot and have skipped directions.

Ingredients

1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil divided
1.5 lbs chicken thighs boneless, skinless
1.5 cups chicken broth
1 coarsely chopped onions
1 teaspoon ginger minced
3 garlic cloves minced
3/4 cup uncooked quinoa
1/2 cup dried cranberries

Preparation: 

Coat both sides of the chicken pieces with the paprika, turmeric, cumin, salt and pepper.

Sauté the chicken in the Instant Pot, about 4 minutes on each side.

While the chicken is browning, chop onions. Mince garlic and ginger.

Remove chicken and set aside.

Add a bit of olive oil and sauté the garlic, ginger, and onions for 2 or 3 minutes, stirring occasionally.
Add chicken broth and deglaze pot.

Add quinoa, dried cranberries and the browned chicken.

Secure lid, Pressure cook on the Chicken/Poultry setting for 10 minutes with valve closed and Keep Warm set to OFF.

When chicken is done, carefully release pressure, open pot.

This recipe was inspired by a similar recipe I saw on urbanblisslife

Serve and enjoy!