1Tablespoontaco seasoning(homemade or store-bought)
Garlic-Lime Sauce
½cupmayonnaise(whole30 compliant or homemade)
1large clovegarlic(pressed or finely minced)
2Tablespoonslime juice
½teaspoonchili powder(substitute cayenne for more heat)
¼teaspoonground black pepper
¼teaspoonsea salt
2Tablespoonsalmond milk(to thin - use more if needed)
Pico de Gallo
12Roma tomatoes(seeded and diced)
1largewhite onion(finely diced)
3jalapenos(seeded, veins removed, and finely minced)
1large bunchcilantro(stems removed, chopped)
4Tablespoonslime juice(juice of 2 limes)
sea salt and black pepper(to taste)
Guacamole
2largeripe avocados
2Tablespoonslime juice
1large clovegarlic(pressed or finely minced)
1Tablespoonchopped cilantro
2wholegreen onions(chopped)
1small canwhole chiles(rinsed, seeded, and chopped)
2Roma 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
Notes
***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.***Serving size will vary. I went with 6 since that is the most sweet potatoes you can get in a 6 Quart Instant Pot.