This recipe for Instant Pot Chicken and Sweet Potatoes is a one-pot meal that combines juicy chicken breasts with sweet potatoes and canned tomatoes. It’s a healthy, hands-off dinner that is ready in just 35 minutes.

Instant Pot Sweet Potato Chicken and Sweet Potato stew in a glass serving bowl.

As a busy nutritionist and food blogger, I’ve tested dozens of pressure cooker chicken recipes. This one in particular is a fan favorite (the recipe video on YouTube has almost 5,000 views). The chicken is moist and tender when cooked in the Instant Pot and the other ingredients add flavor and nutrition.

You aren’t going to believe how delicious this dish is considering the ingredients are so simple. The flavors are kid-friendly and appropriate for picky eaters. Plus, this recipe is budget-friendly too! See all my tips for eating clean on a budget.

Key Ingredients

Ingredients for Sweet Potato Chicken in small bowls on a white surface.
  • Chicken breasts 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 round out this one-pot healthy meal. They are on my list of Orange Vegetables and are a rich source of beta-carotene. You can also use purple sweet potatoes or the white-fleshed Japanese sweet potatoes too.
  • Canned tomatoes are inexpensive and easy to keep on hand in the pantry. They add flavor, moisture, and extra nutrition to this easy chicken recipe.

Be sure to check the full recipe card at the end of this post for the exact measurements.

Recipe Steps

chicken and sweet potato cooking in instant pot step one.

Step One: Sauté the chicken and onion using a bit of oil to add flavor. Feel free to skip this step if you are in a hurry.

chicken and sweet potato cooking in instant pot step two.

Step Two: Cancel the sauté function and add the seasonings.

chicken and sweet potato cooking in instant pot step three.

Step Three: Add the remaining ingredients including the chopped sweet potatoes, tomatoes, and broth.

chicken and sweet potato cooking in instant pot step four.

Step Four: Cook on high pressure according to the recipe instructions. Carefully remove the lid and stir in the chopped cilantro and lemon juice.

Use a serving spoon or spatula to serve your cooked chicken and sweet potatoes. This dish is best served hot right out of the pot.

A spoonful of instant pot sweet potato chicken over a serving bowl.

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.

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.

Carrie’s Nutrition Highlights

This recipe was designed to offer a balanced meal including protein, fat, and complex carbohydrates. This helps keep blood sugar balanced.

Additionally, by adding some fat to the meal, this helps the body absorb the nutrients including the beta-carotene from the orange sweet potatoes.

Recipe FAQs

Can you use frozen chicken for this recipe?

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.

Could I make this with whole or bone-in chicken?

It’s better to use boneless chopped chicken breasts or thighs so that the sweet potatoes don’t get overcooked.

Do I cook the sweet potatoes with the skin?

Yes, you can, but some people prefer to peel sweet potatoes so they have a smoother texture once cooked.

Do I need to add more time if I double the recipe?

No, the cooking time stays the same.

Can I use regular potatoes instead of sweet potatoes?

Yes, but the dish won’t have the natural sweetness that comes from the sweet potatoes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
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Instant Pot Sweet Potato Chicken stew in a small white bowl with a spoon.

Instant Pot Chicken & Sweet Potato Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 35 reviews

Print Recipe

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

Ingredients

Units Scale
  • 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

  1. Drizzle your cooking oil into the Instant Pot bowl and press the Sauté button. Let the oil heat up for about two minutes.
  2. 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.
  3. Add the thyme, garlic powder, cinnamon, salt, and pepper.
  4. Cancel the sauté function and add the water, chopped sweet potatoes, and tomatoes, and stir to combine.
  5. Lock on the lid and set the cooking time to 8 minutes on high pressure.
  6. When the cooking time is up, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
  7. Remove the lid and stir in the cilantro and lemon or lime juice.
  8. Serve immediately or store in the refrigerator in a tightly-sealed container for up to 4 days.

Notes

  1. 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.
  2. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  3. You can use chopped chicken breasts or chicken thighs in this recipe. You can use orange, purple, or white-fleshed sweet potatoes.
  4. 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.
  5. 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.
  6. If you want to use frozen chicken breasts in this recipe, increase the cooking time to 18 minutes.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Main dish
  • Method: Instant Pot pressure cooker
  • Cuisine: Clean Eating
  • 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.