Instant Pot Chicken with Beets and Carrots
Ingredients
- 6 chicken thighs
- 4 medium beets medium-sized, peeled & chopped
- 2 cups carrots baby or chunks
- 3 tbsp olive oil
- 3 cloves garlic sliced or minced
- 1 tbsp honey or maple syrup
- 1 tbsp lemon juice or vinegar
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp dried thyme or oregano
- 1/2 cup chicken broth
Instructions
- Peel and chop beets into bite-sized chunks.
- Chop carrots into bite-sized chunks (unless you are using whole baby carrots).
- Add beets and carrots to the bottom of the instant pot.
- Place chicken on top of vegetables.
- Add salt, pepper, garlic and paprika evenly over everything.
- Drizzle olive oil and honey.
- Add lemon juice and chicken broth.
- Sprinkle thyme or oregano.
- Cover and pressure cook for 8 minutes. Let it release for an additional 8 minutes.
- Serve hot with cauliflower rice.
- Spoon juices over for extra flavor.
Notes
Source: Facebook Group Anti-inflammatory Recipes