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Pressure Cooker BBQ Chicken Stuffed Sweet Potatoes
Pressure Cooker BBQ Chicken Stuffed Sweet Potatoes
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
50 minutes
Pressure cooker BBQ chicken and sweet potatoes: One-pot flavor explosion for easy weeknight dinners.
Ingredients:
  • For the chicken:
  • 1 1/2 pounds boneless skinless chicken breasts (if they’re more than 8 ounces, cut them in half)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, chopped
  • 6 (4 1/2 to 6 ounces each) sweet potatoes
  • 1/2 cup water
  • 1/2 cup barbecue sauce ( homemade or your favorite brand)
  • For the toppings:
  • 3/4 cup grated cheese (cheddar, Monterey Jack, or a blend)
  • 2 tablespoons chopped fresh cilantro
  • 2 green onions, sliced thinly
Instructions:
  • Prep the chicken: Season it well with salt and pepper. Heat oil in your electric pressure cooker on Sauté mode until shimmering. Sear the chicken for 3 minutes on each side until golden brown. Remove and set aside.
  • In a pot, sauté the onion until softened, about 2 minutes. Add the garlic and sauté for another 30 seconds until fragrant.
  • In the pressure cooker, pour in the water and gently scrape off any browned bits at the bottom using a wooden spoon. Place the chicken back in the pot along with the onions and garlic. Insert a tall metal steam rack so it rests evenly at the bottom. Layer the sweet potatoes on top of the rack in a single layer.
  • Pressure cook the potatoes and chicken: Seal the lid on your pressure cooker and select the Manual or Pressure Cook program for 12 minutes at high pressure. As the pot comes up to pressure, prepare a foil-lined sheet pan.
  • Release pressure after cooking by moving the Pressure Release to Venting position and releasing the steam. Use tongs to carefully transfer sweet potatoes to the foil-lined sheet pan and move the chicken to a cutting board or dish. Let the pressure cooker stay on the “Warm” setting for up to 10 hours.
  • Combine barbecue sauce, liquid, and onions in the pot. Switch from Keep Warm to Sauté mode and simmer for 8 to 10 minutes, stirring occasionally until the sauce thickens and becomes glossy. Timing may vary based on the sauce's sugar content.
  • Shred the chicken using two forks while the sauce simmers.
  • Combine the chicken with the BBQ sauce by adding the chicken back to the pot and stirring together. Turn off the Sauté program.
  • To melt and brown the cheese, split the sweet potatoes in half and fill with chicken mixture. Sprinkle 2 tablespoons of shredded cheese on each sweet potato. Broil for 2 to 3 minutes until bubbly and slightly browned. Top with cilantro and green onions before serving. Enjoy the leftovers within 3 to 4 days, reheating in the microwave when ready.

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