NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Pumpkin

1 cup Zucchini

1 cup Broccoli florets

1 cup Cauliflower florets

0.5 cup Chicken bone broth

0.5 cup Tomato puree

1 tsp Olive oil

1 tsp Herbes de Provence

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Set the Instant Pot to Sauté and add the olive oil to the bottom of the inner pot.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then brown in the pot for 3 minutes until golden.

• 3

  Add the minced garlic and Herbes de Provence, stirring for 30 seconds until the aromatics are fragrant.

• 4

  Pour in the chicken bone broth and tomato puree, then add the cubed pumpkin and stir well to combine.

• 5

  Secure the lid and set the Instant Pot to Pressure Cook on High for 2 minutes to cook the chicken and soften the pumpkin.

• 6

  Perform an immediate Quick Release of the pressure to prevent the ingredients from overcooking.

• 7

  Remove the lid and add the zucchini, broccoli florets, and cauliflower florets to the bubbling sauce.

• 8

  Select the Sauté function again and simmer the mixture for 3 to 5 minutes until the green vegetables are tender-crisp.

• 9

  Serve the thick Provencal sauce over your choice of pasta or crusty toast, or cool completely before freezing in airtight containers.