Pressure Cooker BBQ Chicken Stuffed Sweet Potatoes
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Category
Dinner
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 pounds boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 medium yellow onion, sliced
2 cloves garlic, chopped
6 sweet potatoes
1/2 cup water
1/2 cup barbecue sauce
3/4 cup grated cheese
2 tablespoons chopped fresh cilantro
2 green onions, sliced thinly
Directions
Season the chicken breasts all over with the salt and pepper.
Select the Sauté setting on your electric pressure cooker and heat the oil for 3 minutes, until shimmering. Using a pair of tongs, lower the chicken breasts into the pot and sear them for 3 minutes per side , until lightly browned. Transfer the chicken to a dish.
Add the onion to the pot and sauté for about 2 minutes, until it starts to soften. Add the garlic and sauté another 30 seconds or so, just until it is no longer raw.
Add the water and use a wooden spoon to nudge any browned bits off of the bottom of the pot. Add the chicken back to the pot, nestling it in with the onions and garlic.
Lower a tall metal steam rack into the pressure cooker, making sure all of its legs are touching the bottom of the pot. Arrange the sweet potatoes on top of the rack in a single layer.
Secure the lid on your pressure cooker in its Sealing position. Cancel the Sauté program, then select the Manual or Pressure Cook program for 10 minutes at high pressure.
While the recipe cooks, line a sheet pan with foil and set it aside.
As soon as the cooking program ends, perform a quick pressure release by moving the Pressure Release to its Venting position, releasing the steam.
Use tongs to gently transfer the sweet potatoes to the foil-lined sheet pan. Remove the chicken to a cutting board or dish.
Stir the barbecue sauce in with the liquid and onions in the pot. Cancel the Keep Warm program, select the Sauté setting, and let the mixture boil and reduce for 8 to 10 minutes, stirring occasionally, until thick and glazy . While the sauce is reducing, use a pair of forks to shred the chicken.
Turn off the Sauté program. Add the chicken back to the pot and toss to combine.
Heat your broiler to high with a rack positioned a few inches below the heating element.
Split the sweet potatoes in half lengthwise, then stuff them with the chicken mixture. Top each sweet potato with two tablespoons of shredded cheese.
Broil for 2 to 3 minutes, until the cheese is bubbly and beginning to brown in spots. Remove from the oven, then sprinkle with cilantro and green onions. Serve hot.
Leftovers will keep for 3 to 4 days and can be reheated in the microwave.