Ginger Chicken with Vegetables

(Total Time: 30 MIN| Serves: 4)

4 large chicken thighs, skin on
1 large tomato, roughly chopped
1 small onion, finely chopped
1 cup broccoli, chopped
1 cup spinach, torn
1 cup shiitake mushrooms, chopped
4 garlic cloves, crushed
¼ cup Dijon mustard
3 cups chicken stock
4 tbsp butter
¼ cup olive oil

2 tsp sea salt
1 tbsp fresh mint, finely chopped
2 tbsp fresh ginger, grated
1 tbsp cayenne pepper


  1. In a small bowl, whisk together olive oil, Dijon mustard, garlic, salt, min, ginger, and cayenne pepper. Set aside.
  2. Rinse each piece of chicken under cold running water and pat dry with some kitchen paper. Generously brush with the marinade and place in a bowl. Let it sit for a while.
  3. Now plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with butter and heat up. Add onion and cook for 2 minutes.
  4. Now add tomatoes and mushrooms. Continue to cook for another 3 minutes. Finally, add the remaining vegetables and give it a good stir.
  5. Add the chicken thighs and pour in the stock. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
  6. Press the ‘’Meat’’ button.
  7. When done, release the pressure naturally and open the lid. Serve immediately.
    Per Serving(Calories 578 | Total Fats 31.6g | Net Carbs: 9.6g | Protein: 61.5g |Fiber: 3g)