Pressure Cooker Chicken Taco Stuffed Sweet Potato

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Pressure Cooker Chicken Taco Stuffed Sweet Potato

Course: Dinner
Keyword: chicken, dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 349kcal


  • 2 Sweet Potato (medium, pierced with a fork)
  • 8 ozs Chicken Breast (skinless and boneless)
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin (ground)
  • 1/2 tsp Smoked Paprika
  • 1 cup Chicken Broth
  • 2 tbsps Salsa
  • 1/2 Avocado (mashed)
  • 1 tbsp Cilantro (optional, chopped)
  • 1 Jalapeno Pepper (optional, sliced)


  • Preheat the oven to 400ºF (204ºC) and place the sweet potato on a pan. Bake for 40 to 45 minutes, or until cooked through.
  • Add the chicken breast, chili powder, cumin, smoked paprika and chicken broth to your pressure cooker. Set to “sealing” then press manual/pressure cooker and cook for 10 minutes on high pressure. Once it is done, press cancel and let the pressure release naturally (this can take 15 minutes or so).
  • Remove the lid carefully. Remove the chicken and shred it with two forks.
  • When the sweet potatoes are finished cooking, slice them down the middle and top with the shredded chicken, salsa, mashed avocado, cilantro and sliced jalapeño. Enjoy!


  • Dairy Lover

    Top the stuffed sweet potato with shredded cheese, yogurt or sour cream.
  • Meal Prep

    Cook the sweet potatoes ahead of time for a quick weeknight meal.
  • Leftovers

    Keep in a sealed container in the fridge for 3 to 4 days.


Serving: 2g | Calories: 349kcal | Carbohydrates: 34g | Protein: 30g | Fat: 11g | Cholesterol: 85mg | Sodium: 743mg | Fiber: 9g | Sugar: 7g | Vitamin A: 19422IU | Vitamin C: 17mg | Calcium: 72mg | Iron: 2mg

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