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Instant Pot Paleo Mexican Chicken Hash

Paleo and Whole 30 Instant Pot Mexican Chicken Hash is tender and full of flavor and is made completely in your instant pot! 
Course Main Course
Cuisine Mexican
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes
Servings 4
Calories 421kcal
Author Lauren


  • 2 pounds boneless, skinless chicken thighs trimmed
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • teaspoon ground cinnamon
  • ¼ teaspoon cumin
  • 1 teaspoon salt divided
  • ½ teaspoon pepper divided
  • ½ cup salsa
  • ½ cup chicken bone broth can sub regular broth
  • 1 teaspoon avocado oil can sub any cooking fat
  • 1 yellow or red bell pepper chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups sweet potato peeled and grated (about 2 medium)


  • COMBINE CHICKEN, chili powder, garlic powder, paprika, cinnamon, cumin, ½ teaspoon salt, ¼ teaspoon pepper, salsa and chicken broth in your instant pot. Set to pressure cook on high (or manual mode) for 20 minutes. Once the timer goes off, manually release the pressure from the pot.
  • REMOVE THE CHICKEN FROM THE POT using a slotted spoon and transfer to a bowl or plate. Reserve around ¼ cup of the liquid and discard the rest.
  • CHANGE THE INSTANT POT SETTING TO SAUTE (on high if you have the option) and heat oil for around 60 seconds. Add pepper and onion to the pot and sauté until tender. Add the garlic to the pot and stir until fragrant, about 60 seconds. Then add the sweet potato and stir to evenly distribute the onion and pepper. Sauté for an additional 3-5 minutes or until the sweet potato is tender but not mushy.
  • ADD CHICKEN AND LIQUID with the vegetable mixture and mix together. Serve immediately.


Calories: 421kcal | Carbohydrates: 33g | Protein: 48g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 210mg | Sodium: 857mg | Potassium: 32mg | Fiber: 5g | Sugar: 10g | Vitamin A: 19100IU | Vitamin C: 123.8mg | Calcium: 80mg | Iron: 4mg