​Instant Pot Mexican Stuffed Sweet Potatoes with Paleo Coleslaw

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
Ingredients:
Sweet Potatoes

• 4 medium sweet potatoes , scrubbed
• 1 1/2 cups water

Chicken

• 2lb chicken breasts
• 1 can RO*TEL , undrained, any variety
• 1-2 Tablespoon taco seasoning (I used Primal Palate Organic Taco Seasoning, or you can make your own taco seasoning:)
  • 2 Tbsp Chili Powder
  • 2 tsp Cumin
  • 1/2 tsp Paprika
  • 2 tsp dried Oregano
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp ground Coriander 

Avocado-Jalapeno 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
• salsa
• red onion , chopped

Directions:

1. 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.
2. 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.
3. 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. 
4. Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth. 
5. To make guacamole, mash avocados and stir in avocado-jalapeño sauce.
6. 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.

Original recipe found here

Paleo Coleslaw
Ingredients/Toss:

• ​1 14-ounce package prepared coleslaw mix
• 1 Tbsp raw honey
• 1/2 cup apple cider vinegar
• 2 Tbsp extra virgin olive oil 
• 1/2 tsp. sea salt
• 1/2 tsp. dry mustard
• 1/2 tsp. celery seed – maybe use taco seasoning?
• 1/2 tsp. garlic powder
• 1/2 tsp. taco seasoning