Sweet Potato & Zucchini Chicken Bowl for Instant Pot or Pressure Cooker

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.