Two Instant Pot recipes this week made for a quick meal prep day! For this recipe I used Primal Palate Organic Taco Seasoning, but I also listed a taco seasoning you can make on your own. Also, to save time I baked the sweet potatoes in the oven while the chicken was in the pressure cooker and I did not end up making the avocado-jalapeno sauce or guacamole to garnish. Both of those probably would have made this meal taste delicious, but I just topped with some salsa and red onion instead. I though this meal turned out tasting pretty good and was full of flavor, but I do think the chicken should have been marinated or rubbed in the taco seasoning before cooking. I also forgot to put the Instant Pot in saute mode after I shredded the chicken, so I did not end up using a lot of the leftover tomato sauce in the pot. To pair with the Mexican Stuffed Sweet Potato I made up my own coleslaw and I thought it turned out really great! I'll have to make another batch of that mid-week though since coleslaw does not keep well after a few days. Anyways, this is definitely a flavorful meal that I really enjoyed! Let me know if you give this one a try and what you think.
Instant Pot Mexican Stuffed Sweet Potatoes
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.
Original recipe found here
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Sharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life.