Instant Pot Chicken with Spicy Harissa and Roasted Vegetable Medley

Begin by preparing the harissa marinade. In a small bowl, combine 3 tablespoons of harissa paste, 2 tablespoons of olive oil, 1 tablespoon of honey, and the juice of 1 lemon.

Mix well until smooth. Next, take 1.5 pounds of boneless, skinless chicken thighs and place them in a large bowl.

Pour the harissa marinade over the chicken, ensuring each piece is well coated. Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

While the chicken marinates, prepare the vegetables. Chop 1 red bell pepper, 1 zucchini, and 1 cup of cherry tomatoes into bite-sized pieces.

In a separate bowl, toss the vegetables with 1 tablespoon of olive oil, salt, and pepper to taste. Set aside.

Once the chicken has marinated, turn on the Instant Pot and select the 'Sauté' function. Add the marinated chicken thighs to the pot and sear them for about 3-4 minutes on each side until browned.

Remove the chicken from the pot and set aside. Add the prepared vegetables to the pot and sauté for 2-3 minutes until they start to soften.

Return the chicken to the pot, along with any remaining marinade. Pour in 1 cup of low-sodium chicken broth to create steam for cooking.

Close the lid of the Instant Pot, ensuring the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 10 minutes.

Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.

Open the lid and check that the chicken is cooked through; it should reach an internal temperature of 165°F.

Serve the chicken and vegetables hot, garnished with fresh parsley and a squeeze of lemon juice for added brightness.