Black Bean Stew
Rosemary Lemon Chicken with Sweet Potatoes
| By : |
Nutrition consultant with health coach and yoga studies.
| Servings |
4 Portions
|
Ingredients
- 1 tsp salt
- 2 red onions cut into strips
- 1 cup Water
- 4 small potatoes diced
- 3 medium sweet potatoes cubed
- 3 carrots in sticks
- 1 piece boneless chicken breast cubed
- ½ tsp salt
- 1 tsp rosemary
- 3 tbsp olive oil
- 1 tsp fresh ginger grated
- ½ tsp black pepper
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- Juice of ½ lemon
Ingredients
|
Instructions
- Place the stainless steel inner pot inside the Instant Pot® and add
1 tsp of salt, onion strips, and1 cup of water. - Add the potatoes, sweet potato, carrot and chicken to a bowl. Season with all the condiments described above. Stir everything until all the flavors are well impregnated.
- On the bed of onions, add the rest of the already seasoned foods. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 3 Minutes.
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid, serve in a bowl and add the cooking broth.
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