Instant pot Chicken & Sweet Potatoes
Whether you need a “dump and push start” recipe or a clean, diet-friendly recipe, this Instant Pot Chicken and Sweet Potato recipe is perfect for busy weeknights. This recipe is grain-free, Whole30, Paleo, gluten-free, and dairy-free. And, most importantly, it’s makes for a full-flavored and satisfying meal!
If you just want a nourishing meal that comes together quickly, then you need to consider adding this recipe to your weekly meal plan.
Say goodbye to boring dry chicken with this juicy and flavorful Instant Pot chicken recipe. It’s more efficient than cooking in a skillet or oven. Let the pressure cooker do all of the work.
You aren’t going to believe how delicious this dish is considering the ingredients are so simple. Plus, it’s budget-friendly too! See all my tips for eating clean on a budget.
Key Ingredients
- Chicken cutlets or chicken thighs can be used as the base of this recipe. Chicken is a nice source of lean protein that is low in fat.
- Sweet potatoes are an excellent complex carbohydrate that help round out this one-pot healthy meal. They are on my list of Orange Vegetables.
- Onion and chopped tomatoes are pantry staples that help add nutrition and fiber to this easy recipe.
- Spices like dried thyme, dried garlic, and ground cinnamon help add flavor. But, you can really use whatever spices you have in your cabinet.
- Fresh lemon juice helps add a pop of flavor when added just before serving.
Be sure to check the full recipe card at the end of this post for the exact measurements.
Recipe Substitutes
- Chicken – chopped chicken breasts or chicken thighs can be used.
- Sweet Potatoes – orange, purple, or white-fleshed sweet potatoes are great. You can also try Japanese sweet potatoes which have a purple skin but white flesh.
- Feel free to get creative with your seasonings. If you don’t have any of the ones listed, you can always use spices like oregano, rosemary, turmeric, curry powder, or Italian seasoning.
Recipe Steps
Step One
The first step is to sauté the chicken and onion in the Instant Pot with a little olive or avocado oil for just a few minutes. Do this using the “sauté” function on the Instant Pot.
You can skip this step if you are in a real hurry, but it will add extra flavor to the dish.
Step Two
Next, add the dried thyme, garlic powder, cinnamon, salt, and pepper to the pot with the chicken and onion.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Three
Cancel the sauté function and add the sweet potatoes, tomatoes, and water.
Step Four
Cook on high pressure for 8 minutes. Let the pressure come down naturally for about 10 minutes, then use the natural release and carefully remove the lid.
When you’re ready to serve, stir in the chopped cilantro and fresh lemon or lime juice.
Cooking Chicken in the Instant Pot
You might be wary of making another chicken dish for fear that it will turn out bland and dry. It turns out that chicken is ideal for pressure cooking since the moisture is trapped inside the pot.
I have yet to have a chicken dish that wasn’t juicy and full of flavor. Trust me, you’ve got to try this Instant Pot Chicken recipe.
For Instant Pot chicken, the general cooking times are:
- Whole, bonelesss chicken breasts – 10-12 minutes
- Cubed chicken breasts or chicken tenders – 8-10 minutes
- Boneless or bone-in chicken thighs – 8-10 minutes
- Whole chicken – 23-25 minutes (or six minutes per pound)
Since this recipe uses cubed chicken, you only need to cook it at high pressure for 8 minutes.
You always need to allow about 10 minutes for the pot to come up to pressure and then time for a natural release (or quick release, depending on the recipe).
Recipe Tips
- Prep the sweet potatoes while the chicken sautés to save time.
- The total cook time for this Instant Pot dinner recipe includes 10 minutes of time for the pot to come up to pressure and then 10 minutes for a natural release.
- You can easily double this recipe so you have more servings. It’s one of my favorite meal prep meals that you can serve in different ways. Serve it plain one night, with rice another right, and as a burrito bowl another night. See all of my meal prep tips for beginners or my favorite Instant Pot meal prep accessories.
- Love sweet potatoes? Don’t miss my other recipes for Instant Pot Mashed Sweet Potatoes or for how to freeze cooked sweet potatoes.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave before serving.
- You can also freeze this recipe for up to 2 months. The sweet potato texture may be altered slightly, but it is definitely a freezer-friendly meal.
Recipe FAQs
You can just leave them out. This recipe is very forgiving. If you’re on a low histamine diet, then leave out the onions. You can get creative with the spices, too. Just use what you have and love.
Yes, you can use frozen chicken. Just add 10 minutes to the time (so 18 minutes total). It is best if your chicken is already diced, though.
It’s better to use boneless chopped chicken breasts or thighs so that the sweet potatoes don’t get overcooked.
Yes, you can, but some people prefer to peel sweet potatoes so they have a smoother texture once cooked.
The key to juicy moist chicken is to not overcook it. Another tip is to cook your chicken in a pressure cooker! The lid helps trap the moisture and prevent the chicken from getting rubbery or dried out.
No, the cooking time stays the same.
More Easy Instant Pot Recipes You Might Like
- Instant Pot Chicken Soup with Rice
- Instant Pot Chicken Thighs and Potatoes
- Instant Pot Beef Chili with Sweet Potato
- Instant Pot Salmon with Vegetables
- Instant Pot Pork Chops and Rice
- Instant Pot Whole Chicken & Vegetables
Also, don’t miss my epic round-up of Instant Pot chicken recipes.
Don’t Miss These Instant Pot Resources!
Instant Pot Sweet Potato and Chicken
Here’s an easy Instant Pot Chicken & Sweet Potato Dinner recipe that only takes 35 minutes from start to finish. It’s a delicious chicken recipe perfect for busy weeknights. This healthy recipe has simple ingredients that all come together in a flavorful and satisfying dish.
- Total Time: 38 minutes
- Yield: 4 1x
Ingredients
- 1 tablespoon cooking oil (I used olive oil)
- 1 onion, chopped
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup water
- 2 medium sweet potatoes, peeled and chopped (about 3 cups)
- 1 14.5–ounce canned chopped tomatoes, with the juices
- 1/4 cup chopped fresh cilantro (optional, for topping)
- 1 medium lemon or lime, juiced
Instructions
- Drizzle your cooking oil into the Instant Pot bowl and press the Sauté button. Let the oil heat up for about two minutes.
- Place the onion and chicken in the pot. Use a wooden spoon or spatula to stir the onion and chicken while they cook for a few minutes.
- Add the thyme, garlic powder, cinnamon, salt, and pepper.
- Cancel the sauté function and add the water, chopped sweet potatoes, and tomatoes, and stir to combine.
- Lock on the lid and set the cooking time to 8 minutes on high pressure.
- When the cooking time is up, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Remove the lid and stir in the cilantro and lemon or lime juice.
- Serve immediately or store in the refrigerator in a tightly-sealed container for up to 4 days.
Notes
- The total cook time for this Instant Pot dinner recipe includes 10 minutes of time for the pot to come up to pressure and then 10 minutes for a natural release.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- You can use chopped chicken breasts or chicken thighs in this recipe. You can use orange, purple, or white-fleshed sweet potatoes.
- Feel free to get creative with your seasonings. If you don’t have any of the ones listed, you can always use spices like oregano, rosemary, turmeric, curry powder, or Italian seasoning.
- You can easily double this recipe so you have more servings. It’s one of my favorite meal prep meals that you can serve in different ways. Serve it plain one night, with rice another right, and as a burrito bowl another night. See all of my meal prep tips for beginners or my favorite Instant Pot meal prep accessories.
- If you want to use frozen chicken breasts in this recipe, increase the cooking time to 18 minutes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main dish
- Method: Instant Pot pressure cooker
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 263
- Sugar: 3 g
- Sodium: 235.1 mg
- Fat: 12.7 g
- Saturated Fat: 4.8 g
- Carbohydrates: 9.5 g
- Fiber: 2.2 g
- Protein: 27.5 g
- Cholesterol: 98 mg
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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.
So delicious! I love that your recipe was so easy, flavorful and healthy! Thank you.
You’re so welcome, Sarah! I’m glad you enjoyed it!
Simple, quick and delicious. This is going straight to the Keepers section. We have some family with Nightshade intolerances so we replaced the canned tomatoes with a tomato substitute (like Nomato / Notmato / etc) we made ourselves.
I’m so happy you liked the recipe and that’s a great substitution idea!
This was really good! It came out somewhere between soup and stew. It would be good over rice. I added some chard greens at the end. Tasty and pretty!
Loved, loved, loved this! I used 2 lbs skinless thighs, doubled the spice and canned diced tomatoes (with the liquid), 1 large cubed sweet potatoe & used 1 cup chicken broth. Didn’t have time to make the ghee, so used butter & lemon juice then thickened with a bit of the broth and corn starch. It was amazing. Served it with a roasted head of cauliflower seasoned with spice & Dijon mustard & tossed salad – amazing!
Thank you for such a wonderful recipe!
Awww, you’re so welcome, Debra! Thanks for sharing your modifications. I’m glad it worked for you!
Just got home at the end of a long week at work, and was trying to figure out what to do with the little food I have left. So no, you are not the only one! Thanks this is perfect.
Can i substitute lime for lemon, would it still taste good?
Yes, absolutely!
I love cilantro but I’ve never used it frozen. Do you freeze fresh and just break off what you need? Why frozen in this dish?
Great question, Leanne! You can use fresh chopped cilantro at the end of this dish. I buy the frozen cilantro cubes at Trader Joe’s so that’s what I had on hand. But, fresh would be fine, just add it at the end. 🙂
Echoing the other comments, this was simple and delish!! My partner is not a fan of sweet potatoes and I though he’d possibly not like it because he also doesn’t like to mix sweet flavors and chicken, so I wasn’t sure with the cinnamon ad the sweet potatoes both being out of his range, and also we have a 3.5 year old, and they are just totally unpredictable in the food liking department, but we all loved it! Miracles!
Ohhhh, this makes me so happy, Becky! Thrilled that everyone liked this easy, simple dish. Yay!
If I want to double the ingredients for this recipe would I double the cooking time?
Nope! Same cooking time, just don’t go over the “max” line on the Instant Pot, Emily.
I tried it for my guests and wow, it turned out to be super delicious, and really, it was like finger licking good, they literally tasted the plates as well, thanks Carrie for making it superb 🙂