These Whole30 Instant Pot Mexican stuffed sweet potatoes with chicken are the perfect Whole30 dinner: insanely full of flavor, filling, and full of protein, fiber, and healthy fats. Your new go-to Whole30 Mexican recipe! A great anytime paleo Mexican dinner, too. Comes together so easily and quickly in the Instant Pot. Crockpot option included.
Check out more fiesta inspiration to liven up your spring and summer by clicking here. I seriously can’t get over how creative my fellow food bloggers are! #girlcrushes all around.
I’m always a little wary of trends, of gadgets or diets that pop up on social media. I was a paleo diet hater back when it first came to public awareness, and last year I rolled my eyes at the absolute must-have gadget that seemed to take over my Facebook mom groups: the Instant Pot.
So, of course, after my fashionably late arrival to the Instant Pot rave, I knew I had to convert one of my very favorite slow cooker recipes: my embarrassingly photographed but intensely tender and delicious Crockpot chicken tacos recipe. I wanted to be able to throw a midweek fiesta without having to remember to load the Crockpot at noon, wanted to load up on flavor and dial down the time and effort to make a delish and healthy dinner.
These Whole30 Instant Pot Mexican stuffed sweet potatoes with chicken are the perfect Whole30 dinner: a Whole30 Instant Pot recipe that is insanely full of flavor, filling, and full of protein, fiber, and healthy fats. Your new go-to Whole30 Mexican recipe!
Ingredients
SWEET POTATOES
4 medium sweet potatoes , scrubbed
1 1/2 cups water
CHICKEN
2 chicken breasts
1 can RO*TEL , undrained, any variety
1 tablespoon taco seasoning
AVOCADO-JALAPEÑO SAUCE
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
QUICK GUACAMOLE
2 avocados
1/4 cup avocado-jalapeño sauce
salt
GARNISHES
jalapeños , sliced thin
fresh cilantro
RO*TEL , drained
red onion , chopped
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 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.
Make your shredded chicken: combine chicken breasts, taco seasoning, and RO*TEL (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 pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed.
Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth.
To make guacamole, mash avocados and stir in avocado-jalapeño sauce.
To serve: with a knife, make a slit down the top of each sweet potato and press sweet potatoes ends toward center to push open. Top with shredded chicken, guacamole, avocado-jalapeño sauce, more RO*TEL, and garnishes. Serve immediately.
Recipe Notes
If you don't have an Instant Pot, follow these instructions to bake your sweet potatoes: Preheat oven to 400º F. Prick sweet potatoes all over with a fork then place directly on oven rack in middle position. Bake for 40-45 minutes or until easily pierced with a fork. Remove sweet potatoes from oven and set aside.
To make chicken in a slow cooker instead of an Instant Pot: In the pot of a slow-cooker, combine all ingredients. Do not add water. Cook on low for 6 to 8 hours, or cook on high for 4 to 6 hours. After about 3/4 of the time, shred the chicken breasts with two forks and leave in the slow-cooker for the rest of the time.
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