This Chicken Lentils and Sweet Potato recipe is high in protein and fiber, and easily made in the instant pot. It’s spiced with cumin, turmeric, and smoked paprika. It’s a delicious and filling meal you’ll enjoy!
Why You’ll Love Chicken Lentils and Sweet Potato Instant Pot Meal
This recipe is ideal for meal prep because it is high in protein and fiber and made all in the instant pot. Just add all ingredients in and you’ll get 4 meals that each provide 42.5 grams of protein and 14.5 grams of fiber. That’s more than half the amount fiber women should be eating daily. You’ll be happy and satisfied eating Chicken Lentils and Sweet Potato!
Cumin, turmeric, and smoked paprika add flavor, and evaporated milk adds creaminess and a little sweetness. Sweet potatoes and kale add color and a variety of nutrients. It’s a tasty and healthy meal you’ll look forward to eating.
Ingredients
- Olive oil: healthy fat to sauté onion and garlic.
- Onion & garlic: both provide flavor and antioxidants.
- Cumin, turmeric, & smoked paprika: add lots of flavor!
- Chicken broth: liquid for lentils and adds flavor.
- Lentils: high in fiber and has protein.
- Chicken breast: the main protein source.
- Sweet potato: provides fiber, vitamins A and C, and potassium.
- Evaporated milk: adds creaminess and a bit of sweetness. You can omit if you don’t have it or replace with coconut milk.
- Kale: rich in antioxidants and vitamins C and K.
How to Make Chicken Lentils and Sweet Potato Instant Pot Meal
Set instant pot to sauté. Add olive oil. Once oil is shimmering, add onion and cook for 3 minutes. Then, add garlic, cumin, turmeric, and smoked paprika. Stir to coat onion in spices and cook for 1 minute. Turn off sauté function.
Add chicken broth and stir. Then add lentils, chicken breast, and sweet potato. Stir ingredients. Lock on lid and set to pressure cook for 12 minutes.
Release pressure. Remove chicken to shred.
Then stir in evaporated milk, kale, and shredded chicken. Enjoy!
How to Store Chicken Lentils and Sweet Potato Instant Pot Meal
After Chicken Lentils and Sweet Potato has cooled, store in airtight containers in the refrigerator for 4-5 days. It can also be kept in the freezer for up to 3 months.
Tips
- If you don’t have evaporated milk, you can do without or replace with coconut milk.
- Feel free to add in more vegetables, like celery, carrots, or more kale.
- This is a great meal to make ahead and freeze for busy weeks!
Try These Meal Prep Recipes Next:
- Curry Chicken and Lentils in Instant Pot
- Easy Chicken Lentil Soup in Pressure Cooker
- White Bean Chicken Kale Soup in Instant Pot
- Steak Bites and Potatoes in Instant Pot
- Salsa Chicken and Rice in Instant Pot
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Chicken Lentils and Sweet Potato Instant Pot Meal
Equipment
- 1 Instant pot/pressure cooker
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 3 cups chicken broth
- 1 cup dry lentils
- 1 pound chicken breast, raw
- 2 medium sweet potatoes (~500g total), cut into 1/2 inch cubes
- 3/4 cup evaporated milk
- 2 cups chopped kale
Instructions
- Set instant pot to sauté. Add olive oil. Once oil is shimmering, add onion and cook for 3 minutes. Then, add garlic, cumin, turmeric, and smoked paprika. Stir to coat onion in spices and cook for 1 minute. Turn off sauté function.
- Add chicken broth and stir. Then add lentils, chicken breast, and sweet potato. Stir ingredients. Lock on lid and set to pressure cook for 12 minutes.
- Release pressure. Remove chicken to shred. Then stir in evaporated milk, kale, and shredded chicken. Enjoy!
Notes
- If you don’t have evaporated milk, you can do without or replace with coconut milk.
- Feel free to add in more vegetables, like celery, carrots, or more kale.
- This is a great meal to make ahead and freeze for busy weeks!
