Sweet Potato & Zucchini Chicken Bowl for Instant Pot or Pressure Cooker
"As it gets hotter outside, I start cooking everything in the slow cooker, pressure cooker or outside on the grill to avoid heating up the house. You can adjust the amount of sriracha sauce according to your spice preference. Feel free to add additional toppings such as grated cheese or diced avocado for added flavor and texture. The sweet potatoes and the zucchini get VERY soft in this recipe. My kids had this over white rice. I had it is written."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (291.7 g)
- Calories 216.1
- Total Fat - 7.6 g
- Saturated Fat - 1.8 g
- Cholesterol - 342.3 mg
- Sodium - 868.2 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 2 g
- Sugars - 1.9 g
- Protein - 27.9 g
- Calcium - 57 mg
- Iron - 5.6 mg
- Vitamin C - 21.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel the sweet potatoes and cut them into bite-sized cubes. Set aside.
Step 2
Cut the zucchini into thick slices. Set aside.
Step 3
In a small bowl, combine the sour cream and sriracha sauce. Mix well and set aside.
Step 4
Season the diced chicken breast with garlic powder, paprika, cumin, salt, and black pepper. Toss to coat evenly.
Step 5
Turn on the Instant Pot and select the "Sauté" function. Add olive oil to the pot and allow it to heat up.
Step 6
Add the seasoned chicken breast to the Instant Pot and sauté for about 3-4 minutes until browned on all sides.
Step 7
Remove the chicken from the pot and set aside.
Step 8
Add the sweet potato cubes to the Instant Pot and sauté for 2-3 minutes until they start to soften slightly.
Step 9
Add the zucchini slices and white parts of the green onions, and sauté for an additional 1-2 minutes.
Step 10
Return the sautéed chicken breast to the Instant Pot and stir everything together.
Step 11
Pour the sour cream and sriracha mixture over the ingredients in the Instant Pot. Stir well to coat everything.
Step 12
Add the chicken broth or water to the pot. If desired, sprinkle chicken bouillon on top for added flavor.
Step 13
Close the Instant Pot lid and set the valve to the "Sealing" position.
Step 14
Select the "Pressure Cook" or "Manual" setting and set the timer for 7 minutes on high pressure.
Step 15
Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, and then perform a quick pressure release.
Step 16
Carefully open the Instant Pot lid and give the contents a final stir.
Step 17
Serve the sweet potato and chicken mixture in bowls, garnished with the green parts of the green onions and fresh cilantro.
Tips
No special items needed.
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