optional: finely chopped cilantro leaves or parsley leaves
In a small bowl, mix together paprika, turmeric, cumin, salt, and pepper.
Coat chicken with spice rub as evenly as possible on both sides. Set aside on a plate.
Add 2 tablespoons olive oil to the bottom of the Instant Pot pan.
Press SAUTE mode on the Instant Pot.
Add chicken to Instant Pot and cook until slightly brown. Then flip over each piece of chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
Add remaining 1 tablespoon olive oil to the bottom of the pot.
Add garlic, onions, and ginger. Saute for 2 minutes, stirring slowly.
Add quinoa, dried cherries, chickpeas, chicken broth, and the browned chicken.
Close the Instant Pot lid and be sure the knob is in SEALING.
Press POULTRY (or manual) and set to 10 minutes.
Instant Pot will bring contents to pressure and the display will say ON during this time. Once the contents have reached pressure, the Instant Pot will beep and start counting down 10 minutes. At the end (when those 10 minutes are up), use tongs to very carefully turn the knob to VENTING in order to Quick Release.
Once the float valve pin is down, and steam stops being released through the valve (this can take a few minutes; your time may vary), press CANCEL and carefully open the lid.
Chicken will be done if a thermometer registers 165 degrees F.
Plate, garnish with optional cilantro or parsley leaves, and serve immediately.
You may substitute raisins or dried apricots in place of dried cherries.I make this in my 8-quart Instant Pot Duo, but you could also make this in a 6-quart pressure cooker. (Do not attempt to make this in a 3-quart pressure cooker). If using a 6-quart pressure cooker, just be sure to sauté the chicken in one layer; if they will overlap, then sauté in two batches.
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