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Instant Pot Salsa Chicken Stuffed Sweet Potatoes | Get Inspired Everyday!

Instant Pot Salsa Chicken Stuffed Sweet Potatoes

  • Author: Kari
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x


A super easy dinner with leftover chicken to freeze for another even easier meal!



Instant Pot Salsa Chicken:

2 – packages frozen boneless skinless chicken breasts, 3 pounds, see notes

3 cups of your favorite salsa, I used my Easy Fire Roasted Blender Salsa, see notes

1/2 cup of chicken broth, or water

Sea salt to taste

Serve with:

4 small sweet potatoes, well scrubbed and washed, about 2 pounds

1 recipe The Best Guacamole

Additional salsa or my Easy Fire Roasted Blender Salsa

Optional: shredded lettuce, sour cream, and grated cheese, see notes


Run each package of frozen chicken under hot water in the sink for a few seconds just to loosen the package. Add the salsa and chicken broth/water into a 6-quart Instant Pot, then place the frozen chicken in.

Secure the lid, set the valve to sealing, and turn the machine on to pressure cook on high for 45 minutes.

While the chicken cooks, prepare the rest of the ingredients you want to serve it with.

Preheat the oven to 400ºF and line a baking sheet with parchment paper. Cut the sweet potatoes in half, and place them flat side down on the baking sheet. Bake until tender, about 25-30 minutes. Or you can roast them whole for about 45-50 minutes.

When the chicken has finished cooking, let the pressure release naturally until the button drops. Or if you’re in a hurry, you can quick-release pressure according to manufacturer’s directions.

Carefully remove the chicken breasts from the juices and shred. You can either use 2 forks and hand shred the chicken, or place it in an electric mixer. Then using the paddle attachment on low speeds, shred the chicken.

Mix the shredded chicken back into the juices and season to taste with sea salt. The amount of salt will vary depending on what salsa you use.

Serve the chicken over the roasted sweet potatoes with the toppings of your choice.

Refrigerate the leftover chicken until it’s thoroughly chilled. Then portion it out as desired and freeze in airtight containers for up to 6 weeks for another quick and easy meal.


Each package of chicken I used contained 2 frozen chicken breasts stuck together. The time needed to cook this recipe might be a bit less if your chicken breasts are frozen individually.

I love freezing my Easy Fire Roasted Blender Salsa which makes it really easy to have on hand for recipes like this.

I’ve been loving these without the dairy, but I’ve included them as options because it’s tasty and depending on how you and your family eat, they’re a nice addition, (Tyler loves his bowls with cheese and sour cream).

The salsa chicken for this recipe makes twice as much as you’ll need for one dinner. I freeze my extras for another meal within the next 6 weeks of making this.

  • Prep Time: 20
  • Cook Time: 45
  • Category: Entrees
  • Method: Instant Pot
  • Cuisine: Mexican