cups diced mixed veggies (I used carrot, bell pepper, mushrooms, and broccoli)
lb chicken breasts, cut into 1-inch chunks
cups chicken broth
tablespoons low sodium soy sauce
tablespoons rice vinegar
For topping: sesame seeds, cashews, chopped green onion
With the lid of the instant pot off, press "saute" and allow to heat. Once the instant pot beeps to signal that it's ready, add the sesame oil, onion, garlic, and ginger. Cook for 3-4 minutes, stirring a few times, until the onion is translucent.
Turn the instant pot off by pressing "cancel." Add the veggies, chicken, broth, soy sauce, rice vinegar, and sriracha, and stir to combine.
Add the quinoa on top of the mixture and do not stir - leave the quinoa on top. This will prevent it from sticking to the bottom and remaining uncooked.
Secure the lid and make sure that the venting nozzle is turned to "sealing." Set pressure to high, then adjust the timer to 8 minutes. Allow to pressure cook, then carefully use a pair of tongs to turn the venting nozzle to "venting" and allow steam to release. When steam is fully released, carefully remove the lid and stir everything together.
Sprinkle with sesame seeds, cashews, and green onions, and enjoy!