This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
These Taco Chicken Stuffed Sweet Potatoes are insanely delicious, easy to make with an Instant Pot and Whole30 and Paleo compliant!! They are layered with flavor, and the Garlic-Lime Sauce takes them over the top! They are sure to become your family’s new favorite meal, how could they not?…..
Just look at that beauty^^^, LOL. I have been debating all day how exactly to write this recipe in a way that makes sense to everyone. I have two Instant Pots so I can cook my Sweet Potatoes and Taco Chicken at the same time. That is not a luxury shared by everyone so there are going to be A LOT of steps as I describe multiple ways to make these delicious Taco Chicken Stuffed Sweet Potatoes. 🙂
How to make Taco Chicken Stuffed Sweet Potatoes:
Make the Garlic-Lime Sauce – Whisk the garlic-lime sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.
Cook the sweet potatoes:
To cook in a pressure cooker – cook on Manual, High Pressure for 16 minutes. When the pot beeps release the pressure. Check out this post for full instructions.
To bake in the oven – Scrub and dry your sweet potatoes. Pierce the entire surface with a fork so they can vent. Place directly on the oven rack and bake for 40 to 45 minutes, until soft when a fork is inserted into the center.
To cook in the Microwave – Pierce the surface of the sweet potato 2 or 3 times with a fork. Wrap in a sheet of paper towel and cook on HIGH for 4 to 6 minutes, depending on the size of your potatoes.
When potatoes are done wrap in foil to stay warm and set aside.
Cook the Taco Chicken Filling:
Season both sides of the chicken breasts with Taco Seasoning…..
To cook in a pressure cooker – Place the seasoned chicken breasts in the liner of your Instant Pot. Pour the can of tomatoes with chiles over the top. Use a fork to lift the chicken up a bit to allow some of the liquid to run underneath…..
Secure the lid and turn the steam knob to “Sealing”. Press the “Manual” button and adjust the time to 20 minutes using the + or – buttons…..
When the pot beeps, allow the pressure to release naturally for 15 minutes. Turn the knob to release any remaining pressure.
Remove the chicken and shred on a plate using two forks…..
Press the “Cancel” button, then the “Saute” button. Return the chicken to the pot and stir to combine with the pan juices. Continue cooking for a few minutes until some of the juices are absorbed by the chicken.
***This recipe was made using a 6-Quart IP Duo Instant Pot – if you have an 8 quart or an Instant Pot that is less than 2 years old you may need to add at least 1/2 a cup of chicken stock to the pan before cooking. The newer versions are much more temperamental and cook hotter causing BURN notices.***
To cook on the stove – Place the seasoned chicken breasts in a large skillet. Top with the tomatoes with chiles. Cover and cook on medium-high heat for 16 to 20 minutes, until a meat thermometer reaches 160 degrees. Let chicken rest for 10 minutes,shred with two forks. Mix the chicken with the tomatoes and serve.
To cook in the oven – Preheat oven to 400 degrees. Place the seasoned chicken breasts in a 9 x 13 baking dish and pour the tomatoes and chiles on top. Bake for 35 to 40 minutes, until a meat thermometer reads 160 degrees. Let chicken rest for 10 minutes, then shred with two forks. Mix the chicken with the tomatoes and serve.
To cook in a slow cooker – Place the seasoned chicken breasts and tomatoes with chiles in a slow cooker. Cook on HIGH for 4 to 6 hours, or on LOW for 6 to 8 hours.
Make the Pico de Gallo – While the chicken is cooking, start by seeding the Roma tomatoes then dice the tomatoes, onions, jalapenos and cilantro.
Place the ingredients in a large bowl and stir to combine. Add the lime juice, season with salt and pepper, and stir until fully combined. Serve immediately.
Make the Guacamole – Place the avocado into a bowl and mash it with a fork or avocado masher. Add the garlic, then stir in the lime juice, cilantro, green onions, chilies, and tomato. Season to taste with sea salt and black pepper.
How to assemble Taco Chicken Stuffed Sweet Potatoes:
Cut a slit lengthwise across each potato with a knife. Press each end towards the center to open…..
Use a fork to fluff the inside of the potato. Top with shredded chicken…..
pico de gallo and guacamole. Drizzle the Garlic-Lime Sauce over the top and garnish with chopped cilantro, if desired…..
Seriously delicious!! The Garlic-Lime Sauce is tangy and a bit spicy to balance the sweetness of the sweet potatoes, perfection!
The Guacamole, Pico de Gallo, and even the Taco Chicken can be made ahead of time to make dinner time easier, or you can use store bought to save time. You can make your own Taco Seasoning, or purchase one as well.
Some additional taco filling recipes to stuff sweet potatoes:
Instant Pot Salsa Verde Shredded Chicken
Instant Pot Mexican-Style Shredded Beef
Check out my Instant Pot Recipes page for more ideas!
I think I may need a vacation now after writing this post, LOL. All kidding aside, this meal looks way more complicated than it is.
Enjoy!!
Taco Chicken Stuffed Sweet Potatoes
Ingredients
Sweet Potatoes
- 6 medium sweet potatoes (scrubbed and dried)
- 1 cup water (if cooking in a pressure cooker)
Taco Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 Tablespoon taco seasoning (homemade or store-bought)
Garlic-Lime Sauce
- 1/2 cup mayonnaise (whole30 compliant or homemade)
- 1 large clove garlic (pressed or finely minced)
- 2 Tablespoons lime juice
- 1/2 teaspoon chili powder (substitute cayenne for more heat)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 2 Tablespoons almond milk (to thin - use more if needed)
Pico de Gallo
- 12 Roma tomatoes (seeded and diced)
- 1 large white onion (finely diced)
- 3 jalapenos (seeded, veins removed, and finely minced)
- 1 large bunch cilantro (stems removed, chopped)
- 4 Tablespoons lime juice (juice of 2 limes)
- sea salt and black pepper (to taste)
Guacamole
- 2 large ripe avocados
- 2 Tablespoons lime juice
- 1 large clove garlic (pressed or finely minced)
- 1 Tablespoon chopped cilantro
- 2 whole green onions (chopped)
- 1 small can whole chiles (rinsed, seeded, and chopped)
- 2 Roma tomatoes (peeled, seeded,and chopped)
- sea salt and black pepper (to taste)
Garnishes - optional
- chopped cilantro
- jalapeno slices
Instructions
Sweet Potatoes
- To cook in a pressure cooker – cook on Manual, High Pressure for 16 minutes. When the pot beeps release the pressure. Check out this post for full instructions.To bake in the oven – Scrub and dry your sweet potatoes. Pierce the entire surface with a fork so they can vent. Place directly on the oven rack and bake for 40 to 45 minutes, until soft when a fork is inserted into the center.To cook in the Microwave – Pierce the surface of the sweet potato 2 or 3 times with a fork. Wrap in a sheet of paper towel and cook on HIGH for 4 to 6 minutes, depending on the size of your potatoes.When potatoes are done wrap in foil to stay warm and set aside.
Taco Chicken
- Season both sides of the chicken breasts with Taco Seasoning.
- To cook in a pressure cooker – Place the seasoned chicken breasts in the liner of your Instant Pot. Pour the can of tomatoes with chiles over the top. Use a fork to lift the chicken up a bit to allow some of the liquid to run underneath.
- Secure the lid and turn the steam knob to “Sealing”. Press the “Manual” button and adjust the time to 20 minutes using the + or – buttons.
- When the pot beeps, allow the pressure to release naturally for 15 minutes. Turn the knob to release any remaining pressure.
- Remove the chicken and shred on a plate using two forks.
- Press the “Cancel” button, then the “Saute” button. Return the chicken to the pot and stir to combine with the pan juices. Continue cooking for a few minutes until some of the juices are absorbed by the chicken.
- To cook on the stove – Place the seasoned chicken breasts in a large skillet. Top with the tomatoes with chiles. Cover and cook on medium-high heat for 16 to 20 minutes, until a meat thermometer reaches 160 degrees. Let chicken rest for 10 minutes,shred with two forks. Mix the chicken with the tomatoes and serve.To cook in the oven – Preheat oven to 400 degrees. Place the seasoned chicken breasts in a 9 x 13 baking dish and pour the tomatoes and chiles on top. Bake for 35 to 40 minutes, until a meat thermometer reads 160 degrees. Let chicken rest for 10 minutes, then shred with two forks. Mix the chicken with the tomatoes and serve.To cook in a slow cooker – Place the seasoned chicken breasts and tomatoes with chiles in a slow cooker. Cook on HIGH for 4 to 6 hours, or on LOW for 6 to 8 hours.
Garlic-Lime Sauce
- Whisk the garlic-lime sauce ingredients together in a small bowl. Cover and refrigerate until ready to use.
Pico de Gallo
- While the chicken is cooking, start by seeding the Roma tomatoes then dice the tomatoes, onions, jalapenos and cilantro.
- Place the ingredients in a large bowl and stir to combine. Add the lime juice, season with salt and pepper, and stir until fully combined. Serve immediately.
Guacamole
- Place the avocado into a bowl and mash it with a fork or avocado masher. Add the garlic, then stir in the lime juice, cilantro, green onions, chilies, and tomato. Season to taste with sea salt and black pepper.
To Assemble
- Cut a slit lengthwise across each potato with a knife. Press each end towards the center to open. Use a fork to fluff the inside of the potato.
- Top with shredded chicken, pico de gallo and guacamole. Drizzle the Garlic-Lime Sauce over the top and garnish with chopped cilantro, if desired
Skip to content
Leave a Reply