Whole 30 sweet potato stew


  • 1 ½ lb boneless skinless chicken breast
  • 2 tsp ground cumin
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp paprika
  • 1 ½ cups low sodium chicken broth
  • 1 cup salsa
  • 3 cloves minced garlic
  • 2 large sweet potatoes, peeled and diced into 1-2 inch cubes
  • 1 red pepper, seeded and diced
  • ¼ cup fresh cilantro, chopped


  • In a small bowl, combine chicken broth, salt, pepper, cumin, paprika, and salsa.
  • Place diced sweet potatoes on bottom of instant pot, Next place chicken and red pepper on top of potatoes and pour broth mixture over the chicken.
  • Place the lid on instant pot and set on manual pressure for 25 minutes. Once done, manually release steam.
  • Remove chicken from instant pot, shred and return back to the pot. Stir in cilantro before serving.


  • I love topping this soup with a little shredded cheese, a dollop of sour cream and guacamole, tortilla chips, and a wedge of lime.


  • Serving: 1 of 6
  • Calories: 140
  • Protein: 17g
  • Carbs: 12g
  • Fat: 3g
  • Sodium: 585mg
  • Sugar: 3g

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