instant pot chicken sweet potato in white bowl with rosemary sprig

Instant Pot Easy Chicken & Sweet Potato Dinner

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 4 1x
  • Category: Main dish
  • Method: Instant Pot
  • Cuisine: Whole30, paleo, gluten free


Here’s a super simple and easy Chicken & Sweet Potato Dinner recipe that only takes 30 minutes. It’s a delicious Instant Pot chicken recipe perfect for busy weeknights.


  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon avocado 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 canned chopped tomatoes
  • 2 teaspoons frozen chopped cilantro (optional)
  • ½ medium lemon, juiced
  • 2 tablespoons ghee


  1. Drizzle your cooking oil into the Instant Pot bowl and press the Sauté Let the oil heat up for about two minutes.
  2. 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.
  3. Add the broth and use a wooden spoon to scrape off any pieces of chicken that have stuck to the bottom of the pot.
  4. Add the chopped sweet potatoes, tomatoes, and frozen cilantro (optional), and stir to combine.
  5. Cancel the Sauté button and lock on the lid. 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. Remove the lid and stir in the fresh lemon juice and ghee.
  7. 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.