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.
More one pot meals you’ll love…
Instant Pot Lemon Herbed Chicken and Red Potatoes
Instant Pot Homestyle Chicken and Vegetables
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
- Prep Time: 15 minutes
- Cook Time: 0 minutes (plus 10 minute NPR)
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
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Pin RecipeDescription
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*.
- Category: Chicken
- Method: Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Erin Henshaw says
June 6, 2019 at 12:28 pmCan I use frozen broccoli instead of brussel sprouts?
Karen says
June 6, 2019 at 8:29 pmIt *may get mushy. It sounds good though!
Phyllis Koutros says
April 14, 2019 at 8:06 amMy 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.
Karen says
April 15, 2019 at 11:14 amJust 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.
Michelle says
April 1, 2019 at 8:48 pmDelicious!! 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!!
★★★★★
Karen says
April 8, 2019 at 3:33 pmOh thanks so much Michelle!
Mel says
January 29, 2019 at 6:02 pmI 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.
★★★
Zach says
January 23, 2019 at 2:51 pmHow about cooking time for a slow cooker?
Karen says
January 24, 2019 at 12:45 pmhere is the slow cooker version: https://www.365daysofcrockpot.com/slow-cooker-maple-dijon-chicken-and-sweet-potatoes/
Kate Joyal says
January 12, 2019 at 1:50 pmHow long would I cook this if making only the chicken?
Karen says
January 12, 2019 at 8:56 pmsame amount of time
Christie says
January 10, 2019 at 5:06 pmMy instapot won’t let me set it for zero minutes on high pressure
Karen says
January 10, 2019 at 10:49 pmset it for one minute and then when it hits one minute turn it off
Phyllis Koutros says
April 14, 2019 at 8:02 amMy 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.
Sandy says
January 10, 2019 at 10:30 amIs there another vegetable you would use with this, we don’t like brussel sprouts?
Karen says
January 10, 2019 at 2:02 pmwhat about cauliflower florets? That would work.
Barb says
December 22, 2018 at 8:40 amCan rosemary be eliminated or substituted?
Karen says
December 22, 2018 at 6:30 pmYou can eliminate it or use Italian seasoning.
Barbars says
December 21, 2018 at 11:31 amIs there a substitute for rosemary?
Karen says
December 22, 2018 at 6:27 pmyou could use Italian seasoning
Barbara says
September 9, 2018 at 9:49 amWould this recipe use the same cooking time in a 3 quart pot?
Karen says
September 10, 2018 at 12:55 pmYes same cooking time!
Edwina Engstrom says
September 5, 2018 at 12:37 amI 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
Karen says
June 14, 2018 at 11:31 pmTried 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!
★★★★★
Karen says
June 19, 2018 at 1:49 pmGlad you liked it!
Lisa says
May 17, 2018 at 4:43 amIs there a typo in the cooking directions that says to set the cooking time to “zero” minutes?
Karen says
May 17, 2018 at 8:43 amno, 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.
Marion Hutchinson says
May 16, 2018 at 6:34 pmWhy 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.
Karen says
May 17, 2018 at 8:48 amit’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.