Whole30 Instant Pot Mexican Stuffed Sweet Potatoes

Name: Whole30 Instant Pot Mexican Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Sweet Potato (4 medium sweet potatoes (scrubbed)); 2 cup Water (1 ½ cups water + ½ cup water); 2 pieces Chicken Breast (2 chicken breasts (1-1 ½ pounds depending on size)); 1 can Diced Tomatoes With Green Chiles (1 10-ounce can tomatoes with green chiles (undrained, any variety)); 1 tbsp Taco Seasoning (1 tablespoon taco seasoning); 3 pieces Avocado (1 avocado (peeled and seeded) + 2 avocados (halved, pitted)); 1 piece Jalapeño (1 jalapeño (stemmed) + jalapeños (sliced thin)); ½ cup Cilantro (½ cup fresh cilantro leaves + fresh cilantro); 2 cloves Garlic (2 cloves garlic); 2 tsp White Vinegar (2 teaspoons white vinegar); ½ tsp Table Salt (½ teaspoon salt + salt); ¼ cup Avocado-Jalapeño Sauce (¼ cup avocado-jalapeño sauce); 0 pieces Salsa (salsa or more tomatoes with green chiles (drained )); 0 pieces Red Onion (red onion (chopped))

Whole30 Instant Pot Mexican Stuffed Sweet Potatoes - Main Course (American)

50 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Sweet Potato4 pieces · 4 medium sweet potatoes (scrubbed)
Water2 cup · 1 ½ cups water + ½ cup water
Chicken Breast2 pieces · 2 chicken breasts (1-1 ½ pounds depending on size)
Diced Tomatoes With Green Chiles1 can · 1 10-ounce can tomatoes with green chiles (undrained, any variety)
Taco Seasoning1 tbsp · 1 tablespoon taco seasoning
Avocado3 pieces · 1 avocado (peeled and seeded) + 2 avocados (halved, pitted)
Jalapeño1 piece · 1 jalapeño (stemmed) + jalapeños (sliced thin)
Cilantro½ cup · ½ cup fresh cilantro leaves + fresh cilantro
Garlic2 cloves · 2 cloves garlic
White Vinegar2 tsp · 2 teaspoons white vinegar
Table Salt½ tsp · ½ teaspoon salt + salt
Avocado-Jalapeño Sauce¼ cup · ¼ cup avocado-jalapeño sauce
Salsa0 pieces · salsa or more tomatoes with green chiles (drained )
Red Onion0 pieces · red onion (chopped)

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Steps

1See 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.
2Cook your sweet potatoes: Prick sweet potatoes all over with a fork. Place steaming trivet in the 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 the cooking pot, making sure outside is very dry.
3Make 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.
4Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth.
5Make the guacamole: mash avocados and stir in avocado-jalapeño sauce.
6To serve: with a knife, make a slit down the top of each sweet potato and press sweet potatoes end's toward the center to push open. Top with shredded chicken, guacamole, avocado-jalapeño sauce, salsa or more tomatoes with green chiles, and garnishes. Serve immediately.