Instant Pot Chicken, Sweet Potato, and Butternut Squash - Dump and Go Dinner

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Instant Pot Chicken, Sweet Potato, and Butternut Squash - Dump and Go Dinner

Marisa
The Cook
4 Servings
9 Ingredients
11 Comments

Try this Chicken, Butternut Squash, and Sweet Potato freezer to pressure cooker recipe when you want an easy meal that’s ready to eat fast.

4 Servings
9 Ingredients
11 Comments

Ingredients

  • 1 ⅓ cups peel and dice Sweet Potato
  • 1 pound quarter Chicken, Boneless Breasts
  • 6 ⅓ cups peel and chunk Squash, Butternut
  • 1 cup Chicken Broth/Stock
  • 2 teaspoons mince Garlic, Cloves
  • ⅓ cups chop Parsley, Fresh
  • ⅓ cups chop Basil, Fresh
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all the ingredient among the indicated number of freezer containers, placing the sweet potatoes at the bottom. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place the frozen contents inside the inner pot.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 9 minutes.
  6. Quick release the pressure.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Combine all the ingredients into the inner pot.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 9 minutes.
  5. Quick release the pressure.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
4 ounces chicken and 1 cup vegetables
Amount Per Serving
Calories
290
Total Fat
3.5g
Saturated Fat
0.5g
Trans Fat
0g
Cholesterol
85mg
Sodium
380mg
Total Carbohydrates
36g
Fiber
6g
Sugar
7g
Protein
29g
WW Freestyle
2
Diabetic Exchanges: 0 Fat
0 Fruit
0 Milk
0 Other Carb
2 Starch
0 Veg
4 Lean Meat

11 Comments

Join the discussion
  1. I just made this (from frozen) and the chicken came out very dry. What can I do to fix that? The chicken was on the top of the pot, so mostly out of the liquid; was that the problem?

      1. I didn’t put another pot in, I was just mentioning that the chicken was on the top of the heap of frozen/satueed stuff; I was wondering if it would be better for the chicken to be on the bottom.

    1. First use the saute function for the garlic and onion ( I would add onion to the recipe).
      Then cancel saute, add the rest of the ingredients, and switch to the stew function for 45 minutes. The chicken will shred easily. Stir everything together. it will be juicy and delicious.

    1. Hi Amanda, Great question. The quarter part means how to prep the chicken, quarter it (cut into 4 pieces, slice once horizontally and once vertically). So you would buy 1lb of chicken breasts and then quarter them. Hope this helps!

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