Brothy Lemon Dijon Chicken and Broccoli (Pressure Cooker, One Pot)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chicken thighs in the pressure cooker and salt and pepper them well.

Step 2

Rub the Italian seasoning and Dijon over the chicken so every piece is coated. Squeeze the lemon over the top and pour in the bone broth.

Step 3

Lock the lid and pressure cook on high for 30 minutes.

Step 4

Quick release the pressure and open the lid. Shred the chicken lightly right in the pot with the Masher, pressing straight down through the thighs a few times. It falls apart in under a minute. You want big pieces, not pulled chicken, so stop before it's fully broken down.

Step 5

Add the frozen broccoli straight from the bag and put the lid back on, no pressure, no heat. Let it sit 3 to 5 minutes until the broccoli is tender and hot from the broth.

Step 6

Add the spinach and stir until it wilts, about a minute.

Step 7

Serve brothy over a bowl of rice, or in a bowl on its own as a soup. Top with Parmesan and torn parsley or basil.

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