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

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 cup Chicken Broth/Stock
  • 1 pound quarter Chicken, Boneless Breasts
  • 1 1/3 cups peel and dice Sweet Potato
  • 6 1/3 cups peel and chunk Squash, Butternut
  • 2 teaspoons mince Garlic, Cloves
  • 1/3 cups chop Parsley, Fresh
  • 1/3 cups chop Basil, Fresh
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 ounces chicken and 1 cup vegetables
  • 310 Calories
  • 4g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 84mg Cholesterol
  • 347mg Sodium
  • 43g Total Carb
  • 1g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 31g Protein
  • 1 WW Freestyle

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. Add broth and trivet to Instant Pot. Then add chicken, sweet potatoes and squash. Sprinkle seasonings on top.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 9 minutes.
  5. Quick release the pressure.

Freeze For Later Cooking Directions

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 ingredients among the indicated number of freezer containers, placing the sweet potatoes at the bottom. Label and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: 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. Add trivet and 1/2 cup of water to Instant Pot. Place the frozen contents on trivet with the veggies on top.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 9 minutes.
  6. Quick release the pressure.

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