Whole30 Instant Pot Mexican Stuffed Sweet Potatoes
By 40aprons.com
These Mexican stuffed sweet potatoes are a favorite dinner recipe! Stuffed with tender chicken and topped with a quick guacamole, they're so healthy and insanely full of flavor. Whole30 and paleo.
Prep time:
Cook time:
Total time:
Yield: 4 Servings
Rated 4/5 based on 656 Reviews
Ingredients:
4 medium sweet potatoes, scrubbed1 1/2 cups water2 chicken breasts1 10-oz. can tomatoes with green chiles, undrained, any variety1 tablespoon taco seasoning1 avocado, peeled and seeded1 jalapeño, stemmed
4 medium sweet potatoes, scrubbed1 1/2 cups water2 chicken breasts1 10-oz. can tomatoes with green chiles, undrained, any variety1 tablespoon taco seasoning1 avocado, peeled and seeded1 jalapeño, stemmed
Instructions:
- See Notes for sweet potato and chicken cooking instructions if you do not have an Instant Pot. You can also bake your sweet potatoes in the oven while you cook the chicken in the Instant Pot to save time if you like.
- Cook your sweet potatoes: Prick sweet potatoes all over with a fork. Place steaming trivet in bottom of Instant Pot pot then pour 1 1/2 cups water in the pot. Place sweet potatoes on trivet then secure the lid and cook on Manual, high pressure for 16 minutes. Quick release pressure and remove sweet potatoes from trivet. Set aside. Discard steaming water and rinse cooking pot, making sure outside is very dry.
- Make your shredded chicken: combine chicken breasts, taco seasoning, and can of tomatoes with green chiles (undrained) in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed.