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Instant Pot BBQ Chicken Stuffed Sweet Potato with Ranch Coleslaw

BBQ chicken stuffed sweet potato with avocados and cheese on a white plate
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5 from 2 reviews

Creamy sweet potato stuffed with BBQ chicken, topped with a cool ranch coleslaw.

Ingredients

Scale
  • 2 pounds of boneless, skinless chicken tenders (see note)
  • 6 ounce can pineapple juice
  • 7 pitted dates
  • ½ cup chopped onion
  • ¼ cup apple cider vinegar
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 3 cloves garlic
  • 1 tablespoon dijon mustard
  • 1 teaspoon dry mustard powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ¼–½ teaspoon red pepper flake
  • 1 cup ketchup (preferably a minimally sweetened brand like Sir Kensington’s)
  • 5 – 6 small sweet potatoes

For the Coleslaw

  • 4 – 5 cups thinly sliced cabbage (or bag of coleslaw mix)
  • ¼ cup mayo
  • ¼ cup plain yogurt
  • ¼ cup olive oil
  • 1 tablespoon white vinegar
  • 1 jalapeno, ribs and seeds removed for less spice
  • 1 clove garlic
  • ¼ cup fresh parsley
  • ¼ cup fresh chives
  • ½ teaspoon dried dill
  • Kosher salt and fresh ground black pepper
  • 1 – 2 tablespoons water, optional to thin dressing if needed

For serving: shredded cheese (sharp white cheddar cheese, Monterey jack, pepper jack, etc), diced avocado, crushed kettle potato chips

Instructions

  1. Arrange chicken in a single layer in the bottom of the pot (or as close to a single layer as possible).  Add the rest of the ingredients, except for the sweet potatoes, in the order written above.  Do not stir.
  2. Place a tall trivet on top of the chicken and arrange sweet potatoes on top (no need to poke holes in the potatoes). 
  3. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
  4. Meanwhile, place cabbage in a bowl.  
  5. Blend coleslaw sauce ingredients in a blender or food processor until smooth.  Add water if the sauce is thick; you want it on the loose side.  
  6. Pour about half of the sauce over the coleslaw, toss, and add extra sauce if desired.  
  7. When pressure cooking is complete, use a natural release for 10 minutes, followed by a quick release of any remaining pressure.
  8. Set potatoes aside.  
  9. Place chicken in a bowl and shred.
  10. Use an immersion blender to puree the barbecue sauce in the pot until smooth.  May also use a tabletop blender. 
  11. Add about half of the barbecue sauce to the chicken and toss.  Add extra sauce if desired.  
  12. To serve, slice the potatoes long ways and fluff. In this order, top the potato with cheese, chicken, coleslaw, avocado, and crushed kettle potato chips.

Notes

  • Chicken tenders have the best texture for this recipe.  If using chicken breasts, cut them lengthwise into strips similar to chicken tenders.  May also use chicken thighs.
  • Avoid large sweet potatoes, they may not cook all the way through in 15 minutes.
  • Russet or Yukon potatoes can be used in place of sweet potatoes if desired.
  • May use your favorite ranch dressing in place of the sauce for the cabbage.
  • The dates add both sweetness and thickness to the sauce.  I don’t suggest replacing it with a different sweetener.

Find it online: https://instafreshmeals.com/instant-pot-bbq-chicken-stuffed-sweet-potato/