Instant Pot Maple Dijon Chicken and Sweet Potatoes–chicken, sweet potatoes and brussels sprouts drizzled with a sauce made with maple syrup, dijon mustard, rosemary and olive oil. A simple one pot recipe with a delicious flavor!
Get the SLOW COOKER version of the recipe here
Instant Pot Maple Dijon Chicken and Sweet Potatoes
I love the idea of a one pot meal where the meat and starch and vegetable are all cooked in the same pot. Sometimes it is super hard to get everything to cook just right in the same pot though. I had to make this recipe a few times to get the timing right.
The first time the sweet potatoes and brussels sprouts were like mush. The second time I kept the brussels sprouts whole instead of cutting them in half and cut the sweet potatoes into large chunks and they turned out better. But I didn’t like how the chicken got tough when I did the quick release. The third time I decided to use a zero minute pressure cook time and do a natural pressure release. This seemed to be the right timing. The chicken and vegetables weren’t overcooked and the chicken was tender. If you’re unsure about how a zero minute pressure cooking time works, I wrote an article about it here.
We all loved the flavors of this dish with the real maple syrup (a necessity) and the dijon mustard. My son’s favorite part were surprisingly the brussels sprouts. He loved them! My favorite part was the sweet potatoes. I don’t eat sweet potatoes enough! They are so good when seasoned right. Give this instant pot maple dijon chicken and sweet potatoes a try for dinner and let me know what your favorite part is.
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What Pressure Cooker Did You Use?
To make Instant Pot Maple Dijon Chicken and Sweet Potatoes I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Maple Dijon Chicken and Sweet Potatoes
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
Description
Chicken, sweet potatoes and brussels sprouts drizzled with a sauce made with maple syrup, dijon mustard, rosemary and olive oil. A simple one pot recipe with a delicious flavor!
Ingredients
- 3/4 cup chicken broth
- 1 1/2 pounds chicken breasts, cut into cubes
- 1 pound sweet potatoes, cut into large chunks
- 1 lb brussels sprouts, washed and ends trimmed off
- 3 Tbsp dijon mustard
- 3 Tbsp real maple syrup
- 1 tsp dried rosemary
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil
Instructions
- Pour chicken broth into bottom of the pot. Turn your pot to saute mode so that the pot can start heating up.
- Cut up your chicken into bite size chunks, sweet potatoes into large chunks (or they’ll get too mushy), and prepare your brussels sprouts by washing them and trimming off the ends.
- In a small bowl whisk together the dijon, maple syrup, rosemary, salt, pepper and oil.
- Put the chicken into the Instant Pot. Drizzle half of the dijon/syrup mixture over the chicken.
- Layer all of the sweet potatoes on top of the chicken and then all of the brussels sprouts over the potatoes. Drizzle the rest of the dijon/syrup mixture over the top.
- Turn off the saute mode. Cover the pot and make sure valve is set to sealing. Set the manual/pressure cook button to 0 minutes on high pressure. The pot will take a while to come to pressure because it is so full. While it comes to pressure the food will be cooking. When the timer beeps let the pot sit there for 10 minutes and then move the valve to venting.
- Open the pot and serve the chicken and vegetables.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (plus 10 minute NPR)
- Category: Chicken
- Method: Instant Pot
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If I leave out the brussel sprouts, do I need to cook for longer than 0 minutes since the pot won’t be as full?
It should still be fine with 0 minutes 🙂
I like this one pot idea, and haven’t done it much in my IP yet. Before I try it, I have one question. How long would you say it takes you to prep all the ingredients, while you let the broth heat on sauté? I’m generally a slow prepper and don’t want the liquid to evaporate. Maybe just enough time on sauté until the broth boils?
Thank you.
Hi can you double the recipe?? If so is the cook time the same ? Thanks
Yes and yes
I would say they texture was very soft but the flavor was AMAZING!!
★★★★
Glad you liked the flavor!
Hi Karen. I’m stumped by the comments. Lots of good and great but then several comments completely in the other directions. I want to make the dish, but before I do so, can you explain why several people said the stuff was great and others found their veggies to be “mush.” Or the chicken was great and others said it was tasteless.
I’m happy that you always show the size of the instant pot. Not all cooks do that.
It’s confusing to me too Mike! I guess it depends on how people cut up the potatoes and the chicken and maybe a few other factors.
My husband does NOT like sweet potatoes and he liked this — he even came back for seconds!
★★★
YESSSSS winning
I cooked chicken thighs, sweet potatoes and apples with cinnamon stick. It is a recipe I usually cook in a skillet but I have to first cook the sweet potatoes and most of the time the chicken comes out tough. By using the instant pot I could cook everything together at one time. Your tip on zero pressure was great! Everything turned out just right and the chicken was moist and tender. Thank you for that tip. By the way, I tried to saute the chicken first but there was too much moisture in the chicken and it didn’t saute very well. But it still came out great!
Thanks for sharing your experience Noel!
Did not like this recipe at all. Everything came out mushy, and the chicken was undercooked. Also, no flavor at all.
★★
I loved this! Great recipe for the cold and snow. Everything was cooked perfectly!
★★★★★
Thank you Debby. I’m so glad you enjoyed it. I love sweet potatoes but no one else in my family does so I don’t make them very often.
This meal turned out perfectly and was delicious! Since I used 8 skinless chicken thighs; I tripled the recipe. I put it together in the morning; then refrigerated it till an hour before dinner. Then it took an hour from the time I started it and let it naturally release. After taking the chicken and veggies out of the pot; I set the pot on sauté and thickened the juice with flour and chicken broth to make a gravy. Easy to make and perfect for company considering that only the gravy needs to be made after cooking.
By the way, I cut the thighs in half and cubed the yams into 1-1 1/2” chunks. The Brussels sprouts remained whole and were large.
Sounds awesome Janet! Thanks for sharing your experience.
This is the worst instant pot recipe I’ve ever made. Used organic chicken (and broth) from whole foods, and the chicken was dry and flavorless. I almost wonder if maybe cutting up the chicken was a bad idea? The brussels were completely obliterated and also had little flavor. The only bright spot was those sweet potatoes, they were absolutely delicious.
★
Just finished the recipe. I’m a beginner instapot user so I had a few issues. When you say to add 3/4 cup chix broth and turn on sauté my broth began to boil and I had about 15 more min for prep time so I turned pot off. When I turned back on the broth had evaporated. I put another 3/4 cup in and started over. Once it was boiling I added all ingredients. When all done everything was well done. Because there are zero minutes to cook does it need much liquid? I have very watered down sauce when all is said and done. I want to try this again but want to know what I did wrong. Thanks.
Hi Juliann, the pot needs about a cup of liquid to come to pressure. Sometimes recipes are a bit runny because of that. If you’re new to cooking in the Instant Pot I would read these two articles because they explain pressure cooking really well:
https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
Can I use frozen broccoli instead of brussel sprouts?
It *may get mushy. It sounds good though!
My Crock Pot Express does NOT have a manual setting, I can do 0 or even 5 minutes. What do you suggest? I want tB make this, less the sprouts….I prefer the Steam in bag baby sprouts.
Just set it for 5 minutes. Then when the pot reaches pressure unplug it and set a timer for 10 minutes and then release any pressure remaining.
Delicious!! Will definitely make again! I am a seasoning fan so next time we will add extra seasoning to the sprouts!! Can’t wait for my leftovers for lunch!! LOVE all your recipes, thank you!!
★★★★★
Oh thanks so much Michelle!
I used chicken thighs instead of breasts, but otherwise followed the recipe. The veggies came out WAY overdone, but the chicken was great, and the flavor was really good. My kids were grossed out by the presentation and turned up their noses at first, but eventually ate all the chicken and some of the veggies.
I cut my sweet potatoes into what I thought were large chunks, but they were on the small side to begin with and probably just needed to be quartered instead. The recipe didn’t say whether to peel them, but I did, which likely didn’t help them hold their shape.
The Brussels sprouts were the worst offenders in terms of mushiness, which makes me think maybe they’re just not suited for pressure cooking. These ingredients would be awesome as a sheet pan dinner in the oven.
★★★
How about cooking time for a slow cooker?
here is the slow cooker version: https://www.365daysofcrockpot.com/slow-cooker-maple-dijon-chicken-and-sweet-potatoes/
How long would I cook this if making only the chicken?
same amount of time
My instapot won’t let me set it for zero minutes on high pressure
set it for one minute and then when it hits one minute turn it off
My Crock Pot Express does NOT have a manual setting, I can do 0 or even 5 minutes. What do you suggest? I want tB make this, less the sprouts….I prefer the Steam in bag baby sprouts.
Is there another vegetable you would use with this, we don’t like brussel sprouts?
what about cauliflower florets? That would work.
Can rosemary be eliminated or substituted?
You can eliminate it or use Italian seasoning.
Is there a substitute for rosemary?
you could use Italian seasoning
Would this recipe use the same cooking time in a 3 quart pot?
Yes same cooking time!
I know this may be some added work but is there any way you could include the nutritional info for these. For those of us trying to shape up it would be helpful. Thanks
Tried this recipe tonight and it was absolutely delicious! My chicken breast turned out a little dry, but the brussels sprouts and sweet potatoes were absolutely delicious. The meal was very comforting. Thank you!
★★★★★
Glad you liked it!
Is there a typo in the cooking directions that says to set the cooking time to “zero” minutes?
no, it’s a zero minute pressure cook time. Which means you set the timer all the way down to zero. The chicken and vegetables fill the pot so full that the pot takes a while to come to pressure. The food is cooked the entire time the food comes to pressure and then it cooks the entire 10 minutes it releases the pressure.
Why is there no cook time for this Maple Dijon Chicken and Sweet Potatoes and Brussel sprouts recipe? I want to make this recipe for company and also want to make sure that we don’t get salmonella.
it’s a zero minute pressure cook time. Which means you set the timer all the way down to zero. The chicken and vegetables fill the pot so full that the pot takes a while to come to pressure. The food is cooked the entire time the food comes to pressure and then it cooks the entire 10 minutes it releases the pressure. If you’re worried about the chicken getting cooked all the way through you can use a instant read thermometer to test for doneness. It should be at least to 165 degrees F. Because the chicken is cut into chunks it cooks very quickly.