3 celery stalks, chopped
4 mini sweet bell peppers, chopped
1 ½ cup quinoa, uncooked
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic, minced
4 cups baby spinach
1 ½ cup broth
1 can (14.5 oz) diced tomatoes
⅓ cup pesto



  1. Add quinoa into Instant Pot, then add in bell peppers and celery. Then add salt, pepper, and minced garlic. Measure 4 tightly packed cups of baby spinach and dump into instant pot. Lastly, pour chicken broth into the pot.
  2. Close lid and make sure the vent is set to closed (Sealed). Pressure cooker and place on High. Then add 3 minutes to the timer
  3. When pot beeps several times, it has finished cooking. Do a quick release.  
  4. Once the quick release has finished, add roasted diced tomatoes and pesto and mix well.
  5. You can serve this right away or can be served cold.

Chef Jocelyn Notes:  This recipe can be served hot or cold.  When done cooking you could add in 2 other ingredients that will add more depth to the dish; Mushrooms and/or black olives.  If you are serving this cold you can add Feta cheese and sliced almonds for more texture.