Rosemary Lemon Chicken with Sweet Potatoes

By: Camila Quevedo

Rosemary Lemon Chicken with Sweet Potatoes
cuisine icon Duration
10 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 minutes, 15 minutes or less, 4 servings, black pepper, boneless chicken breast, carrots in sticks, chicken and turkey, cinnamon, cubed, cup water, cut into strips, diced, fresh ginger grated, healthy, instant pot, medium sweet potatoes, nutmeg, olive oil, pressure cook, red onions, rosemary, salt, small potatoes, vegetables,  juice of ½ lemon

serving icon Servings
4 Servings
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
Instructions
  • Place the stainless steel inner pot inside the Instant Pot® and add 1 tsp of salt, onion strips, and 1 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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