Instant Pot Herb Garlic Chicken with Spring Vegetables

Instructions

1. 1

   Set the Instant Pot to 'Sauté' mode and add 1 tablespoon of olive oil.

2. 2

   Once the oil is hot, add 4 minced garlic cloves and sauté for 1 minute until fragrant.

3. 3

   Season 4 chicken breasts with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Add 1 teaspoon dried thyme, 1 teaspoon salt, and 2/4 teaspoon black pepper.

4. 4

   Add the seasoned chicken breasts to the pot and sear for about 3-4 minutes on each side until browned.

5. 5

   Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the pot.

6. 6

   Close the lid and set the Instant Pot to 'Manual' mode for 10 minutes on high pressure.

7. 7

   While the chicken cooks, prepare the vegetables: cut the asparagus, halve the baby carrots, and halve the cherry tomatoes.

8. 8

   When the cooking time is up, carefully release the pressure using the quick release method.

9. 9

   Open the lid and add the prepared vegetables (1 cup asparagus, 1 cup baby carrots, and 1 cup cherry tomatoes) to the pot.

10. 10

    Close the lid again and set the Instant Pot to 'Manual' mode for an additional 5 minutes on high pressure.

11. 11

    Once the cooking time is complete, perform a quick release again.

12. 12

    Stir in 1 tablespoon of lemon juice and garnish with 1 tablespoon of chopped fresh parsley before serving.