Instant Pot Chicken, Sweet Potato, and Butternut Squash - Dump and Go Dinner
4
Servings
9
Ingredients
16
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
16
Comments
Ingredients
- 1 cup Chicken Broth/Stock
- 1 pound quarter Chicken, Boneless Breasts
- 1 ⅓ cups peel and dice Sweet Potato
- 6 ⅓ cups peel and chunk Squash, Butternut
- 2 teaspoons mince Garlic, Cloves
- ⅓ cups chop Parsley, Fresh
- ⅓ cups chop Basil, Fresh
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
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?
- Divide all the ingredients among the indicated number of freezer containers, placing the sweet potatoes at the bottom. Label and freeze.
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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.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Add broth and trivet to Instant Pot. Then add chicken, sweet potatoes and squash. Sprinkle seasonings on top.
- Lock the lid in place and seal the steam nozzle.
- Cook on high pressure for 9 minutes.
- Quick release the pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 4 ounces chicken and 1 cup vegetables Amount Per Serving
- Calories
- 310
- Total Fat
- 4g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 84mg
- Sodium
- 347mg
- Total Carbohydrates
- 43g
- Fiber
- 1g
- Sugar
- 11g
- Protein
- 31g
- WW Freestyle
- 1
16 Comments
Join the discussionI 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?
Tonya, that very well could be since this is not a Pot in Pot recipe. We also put together this handy Troubleshooting IP Recipes post for reference. We hope that you try again and we’d love to hear what works/doesn’t work!
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.
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.
Mine was dry as well. Cooked from fresh. Squash was mushy.
I sautéd the onions and garlic, added the stock, then laid chicken (partially frozen) on top, w/ seasonings, then put squash and sweet potatoes on top of chicken..veggies were cut HUGE, like big 3 or 4 inches square…they were not mushy at all, and chicken was nice and moist from sitting in broth bath…BIG veggie chunks is the key…
Did you Make From Frozen or Make It Now?
I love all these ingredients but am hesitant since so many had dry chicken! Thanks!
It looks like this was made from fresh but with partially frozen chicken. We hope this helps!
This turnd out amazing!! Thank you very much . So quick and healthy!!
This also came out dry for me (I did place the chicken at the bottom). The yam was mushy as well.
Has anyone tried this in the slow cooker?
We have a slow cooker version of this, Rebekah. 🙂
Does “1 pound quarter chicken ” mean 1/4 pound of chicken breast OR 1/4 of a whole chicken?
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!
I have a question about the liquid. Do you put the 1 cup Chicken Broth/Stock in the container to be frozen or is that for day of cooking? Says to put trivet and 1 cup of water? Confused. I just want to make sure I’m doing it correctly.
The listed chicken broth/stock is to be frozen with the other ingredients. The water instructed to place with the trivet is in addition to this and isn’t frozen.