Honey Balsamic Chicken & Veggies

2 tbsp Extra Virgin Olive Oil
.34 cup (8 fl oz) Chicken Broth
24 ounces Chicken Breast (cooked), no skin, roasted
2 tbsp Balsamic Vinegar
3 tbsp Honey
1 serving Chick-Fil-A, Dijon Honey Mustard
5 serving Garlic, cooked (1 clove / serving)
1.5 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
.5 tsp Pepper, black
8 small (1-3/4" to 2-1/2" dia.) Potato, raw
1.25 cup slices Carrots, cooked
1.25 cup Green Beans, (Frozen), french style -Green Giant

Preheat oven to 400 F. Toss vegetables with olive oil, garlic, salt & pepper on a parchment-lined baking sheet.
Add all ingredients for chicken to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal.
Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
Meanwhile, roast veggies for 15-20 minutes until fully cooked, tossing halfway through.
Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Shred chicken, then serve in meal prep bowls alongside roasted veggies. Enjoy!

Serving Size: 5 bowls

Number of Servings: 1

Recipe submitted by SparkPeople user SHAUNIE230.