Pressure Cooker Balsamic Chicken with Potatoes & Brussels Sprouts

Ingredients

1 1b Chicken Thighs With Skin (boneless)

2 tsps Italian Seasoning

Sea Salt & Black Pepper (to taste)

1 tsp Avocado Oil (divided)

2 Garlic (cloves, minced)

2 tbsps Lemon Juice

2 tbsps Balsamic Vinegar

1/2 cup Organic Chicken Broth

1 1/2 cups Mini Potatoes (halved)

1 1/2 cups Brussels Sprouts (halved)

Directions

1. Season the chicken with Italian seasoning, sea salt and pepper.

2. Using the sauté function on your pressure cooker, add half the avocado oil and sear the chicken for 3 to 4 minutes per side. Remove and set aside. Add the remaining avocado oil and garlic. Sauté for one minute. Add the lemon juice, balsamic vinegar, and chicken broth to deglaze the pot.

3. Add the potatoes, Brussels sprouts and chicken back in. Cook on high pressure for 4 minutes. Allow the pressure to naturally release which can take up to 15 minutes. Carefully remove the lid, serve and enjoy!

Notes

• No Potatoes: Use sweet potato or carrots instead.

• No Brussels Sprouts: Use green beans or asparagus instead.

• No Italian Seasoning: Use a mix of garlic powder, thyme, oregano and rosemary.

• More Crispy: After the vegetables are done cooking, add them to a cast iron pan and broil in the oven for a crispy finish.