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Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)
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Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
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Melt ghee in the Instant Pot and stir in the onions and garlic. Add balsamic vinegar to deglaze pan and cook for 1 minute.
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Add the chicken broth along with the browned chicken back into the Instant Pot. Add the pumpkin and Brussels sprouts. Lock the lid, and turn the valve to SEALING.
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Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.
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It will take about 5-10 minutes to come to pressure and start counting down.
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When done, do a quick release, then remove your Instant Pot lid. Add the broccoli and zucchini then close the lid for 2 minutes to steam.
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Once the broccoli is tender, remove chicken and all the vegetables to a platter; cover loosely to keep warm.
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Press saute and cook any remaining sauce for about 2-3 minutes until slightly thickened.
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Serve sauce with chicken and vegetables; sprinkle with rosemary and parsley, if desired.