Mexican Chicken Stuffed Sweet Potatoes (Whole30, Paleo, Instant Pot)

These Mexican stuffed sweet potatoes have become an all-time reader favorite since they’ve been published, for every reason imaginable. Filling, super healthy sweet potatoes are stuffed with an easy Mexican shredded chicken made easily in the Instant Pot, and the whole thing is topped with a really exceptional guacamole. Here’s how it goes:

Blend up an avocado with some cilantro, garlic, jalapeño, and a couple other simple ingredients to make a positively delicious, potentially life-changing green sauce. Easy, right? Then, instead of chopping red onions, squeezing just the right amount of lime juice, dicing tomatoes, and all the other hands-on tasks for a traditional guacamole, you simply stir that green sauce into more avocados to make my favorite guac of all time. Spoon it generously over these Mexican stuffed sweet potatoes and ding. dong.

I started slowly, making terrible, watery curries and hating it. But then, all of a sudden, it kind of clicked. The weather was getting warmer, and I stopped obsessing over how long it took to get to manual pressure. I improvised a garlic-rosemary pork tenderloin in the IP, and what resulted was better than any filet I’d ever had. The kitchen didn’t heat up, there was one dish to clean, and best of all… I could quite literally set it and forget it.
Consider me fully converted, join the cult, sign me up, where’s the Kool-Aid, DONE.

But, of course, you all already know this, right? Because I’m always late to the party, always showing up in 2001 wearing jelly sandals asking, “What? Just me?” Always “discovering” sweet potato toast like 300,000 pins late. That’s just my style, and I’m trying to embrace it.


  • 4 medium sweet potatoes , scrubbed
  • 1 1/2 cups water


  • 2 chicken breasts
  • 1 10-oz. can tomatoes with green chiles , undrained, any variety
  • 1 tablespoon taco seasoning


  • 1 avocado , peeled and seeded
  • 1 jalapeño , stemmed
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup water
  • 2 cloves garlic
  • 2 teaspoons white vinegar
  • 1/2 teaspoon salt


  • 2 avocados
  • 1/4 cup avocado-jalapeño sauce
  • salt


  • jalapeños , sliced thin
  • fresh cilantro
  • salsa or more tomatoes with green chiles , drained, or
  • red onion , chopped


  • Instant Pot
  • food processor


  1. 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.
  2. 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 pot. Place sweet potatoes on trivet then secure 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.
  3. ........................................

for full recipes please see :

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