Categories: Instant Pot
Ingredients
- 4 6oz. sweet potatoes, pricked all over with a fork
- 1 tbsp olive oil
- 1 large shallot, thinly sliced
- 2 garlic cloves, chopped
- 2/3 cup ketchup
- 1 tbsp chile powder
- 1 tbsp Worcestershire
- 1 tbsp honey
- 1/2 tsp black pepper
- 1 lb. chicken breasts
- 12 oz. broccoli, cut into bite-size florets
Directions
-
Place trivet on the bottom of the Instant Pot. Pour in 1 cup water. Arrange potatoes in a single layer on trivet. Lock lid and set release valve to Sealing. Press Steam and set to More/High; adjust cooking time to 15 minutes.
-
When cooking is done, let pressure come down naturally for 10 minutes (don’t move the vent). After 10 minutes, carefully set release valve to Venting. When metal pin in lid falls and all pressure is released, unlock lid. Transfer potatoes to a plate; cover to keep warm. Discard liquid, remove trivet and wipe out pot.
-
Return pot to machine and press Saute and set to Normal/Medium. Add oil and heat. Add shallot and garlic and saute until tender, about 3 minutes. Press Cancel.
-
In pot, combine ketchup, 1/4 cup water, chile powder, Worcestershire, honey and pepper. Add chicken and stir to coat. Lock lid and set release valve to Sealing. Press Pressure and set to More/High; adjust cooking time to 15 minutes.
-
Meanwhile, fit a steamer basket over a pot filled 2 inches with water. Bring to a boil, add broccoli to basket, cover, and steam until crisp-tender, 4-5 minutes.
-
When chicken is done, let pressure release naturally for 10 minutes then set release valve to Venting. When metal pin in lid falls and all pressure is released, unlock lid. Transfer chicken to a cutting board and shred.
-
Halve potatoes and arrange on plates. Spoon chicken, sauce and broccoli over top.