Rosemary Lemon Chicken with Sweet Potatoes
  • 1tsp salt
  • 2 red onions, cut into strips
  • 1 cup water
  • 4 small potatoes, diced
  • 3 medium sweet potatoes, cubed
  • 3 carrots in sticks
  • 1piece boneless chicken breast, cubed
  • ½tsp salt
  • 1tsp rosemary
  • 3tbsp olive oil
  • 1tsp fresh ginger grated
  • ½tsp black pepper
  • ¼tsp cinnamon
  • ¼tsp nutmeg
  •  Juice of ½ lemon
  1. Place the stainless steel inner pot inside the Instant Pot® and add 1 tsp of salt, onion strips, and 1 cup of water.
  2. 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.
  3. 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.
  4. 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.