This simple “casserole” is perfect for a weeknight dinner. It is easy, ready in 20 minutes, and has all of the comforting flavors of a classic chicken and rice casserole.

Makes 8 Servings | Serving Size: 1 cup

Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min


  • 1 1⁄2 cups quinoa
  • 2 lbs chicken
  • 1 leek, chopped
  • 4 stalks celery, chopped
  • 12 ounces frozen peas and carrots
  • 1 tablespoon minced garlic
  • 3 cups chicken broth
  • Salt and pepper to taste


  1. Add all ingredients into an instant pot.
  2. Cook on high pressure for 5 minutes, do a natural release for 10 minutes, and then turn the knob andquick release the rest of the way.
  3. Shred chicken and enjoy!=


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