This kid-friendly, super healthy Instant Pot recipe for chicken with sweet potatoes is a definite keeper. It’s super easy to make with a few basic ingredients.
- 1 pound / 500 g boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon avocado oil or olive oil
- ¼ teaspoon dried thyme
- 1/8 teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¾ cup low-sodium chicken broth
- 1 medium sweet potato, chopped
- 1 cup chopped tomatoes
- 2 tablespoons ghee or butter if you can tolerate it
- ½ medium lemon, juiced
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 chicken in the pot and use a wooden spoon or spatula to move it around. Add the thyme, garlic powder, cinnamon, and salt. Let the chicken cook for about 3 minutes, stirring occasionally so it cooks on all sides.
Add the broth and use a wooden spoon to scrape off any pieces of chicken that have stuck to the bottom of the pot.
Add the chopped sweet potatoes and tomatoes and stir to combine.
Cancel the Sauté button and lock on the lid. Set the cooking time to 10 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 ghee/butter and fresh lemon juice.
Serve immediately or store in the refrigerator in a tightly-sealed container for up to 4 days. This dish will keep up to several months in the freezer.
You need 10 minutes prep, 10 minutes time to pressure, 10 minutes cooking time; 10 minutes natural release, 40 minutes total for this recipe.