Herb Roasted Instant Pot Chicken & Vegetables

Ingredient

• 2 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken thighs cut into (1-inch) pieces
• 1 cup chopped red onion
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cloves garlic minced
• 1 cup chicken broth
• 2 cups peeled and chopped carrots
• 1 1/2 pounds baby red potatoes halved
• 1 head broccoli chopped
• 3 sprigs rosemary

Instruction

• Press saute button on instant pot.
• Add olive oil, chicken, onion, salt, and pepper.
• Cook, stirring occasionally, until chicken is browned. About 5 minutes.
• Mix in garlic and cook until fragrant, 30 seconds.
• Turn instant pot off.
• Pour in chicken broth and deglaze bottom of the pot.
• Add in carrots, potatoes, broccoli, and rosemary.
• Close lid and set pressure release valve to sealing.
• Press manual or pressure cook button and set to 5 minutes.
• Natural pressure release for 10 minutes.
• Quick pressure release remaining pressure.