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Instant Pot Mexican Chicken Sweet Potatoes

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Ingredients 

  • 2 boneless skinless chicken breasts
  • 1 14 oz can organic diced tomatoes with green chilies, I used Muir Glen
  • taco seasoning, see recipe below
  • 2 small sweet potatoes/yams

Guacamole ingredients:

  • Guacamole serving size is about 2-3 Tablespoons
  • 1 avocado, peeled and diced
  • 1/2 a fresh jalapeno, small dice
  • 1 Tbsp red onion, diced small
  • 1 Tbsp fresh cilantro leaves, chopped
  • juice from 1/2 a fresh lime
  • 1 fresh garlic clove, minced
  • 1/4 tsp sea salt and fresh ground pepper, to taste

Taco Seasoning:

  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/8 tsp crushed red pepper

Instructions 

  • Bake your sweet potatoes in the oven at 400 degrees for about 30-35 minutes.
  • Place chicken breast, diced tomatoes, and taco seasoning in your Instant Pot. (Or into your crockpot for 7-8 hours on LOW)
  • Set Instant Pot on manual mode for 20 minutes. Once finished, release pressure and open lid. Remove chicken and shred. Place chicken back into Instant Pot and stir with the liquid in the pot.
  • While chicken and sweet potatoes are cooking, make your guacamole:
  • Combine smashed avocado, jalapeño, onion, cilantro, lime juice, garlic, sea salt, and pepper. Stir and smash together well.
  • Slit your sweet potatoes down the middle, top with the chicken mixture as shown, and then add about 2 Tablespoons of your fresh guacamole to each.
  • Garnish with chopped cilantro, jalapeño, and your favorite salsa.
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