Rosemary Lemon Chicken with Sweet Potatoes


  • 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
  • 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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