Instant Pot Coconut Chicken Stuffed Sweet Potato with Tangy Slaw and Peanut Sauce
The ultimate stuffed sweet potato! Coconut chicken, tangy slaw, and creamy peanut sauce.
Prep Time:20 minutes
Cook Time:16 minutes
Total Time:40 minutes
Yield:6 servings 1x
2 – 3 chicken breasts, sliced lengthwise into 4 pieces each (so they look like chicken tenderloins)
½ cup lite coconut milk
1 – 2 tablespoons red curry paste (2 is spicy, 1 is not)
1 tablespoon maple syrup
½ teaspoon salt
4 – 6 small sweet potatoes
For the Peanut Sauce
½ cup peanut butter
⅓ cup low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons chili garlic sauce
2 tablespoons honey
1 inch knob of ginger
1 garlic clove
For the Coleslaw
4 cups shredded cabbage (a bag of coleslaw mix works great)
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons lime juice
2 teaspoons honey
2 teaspoons low sodium soy sauce
¼ teaspoon ground ginger
¼ teaspoon kosher salt
Fresh cracked pepper
For serving: chopped peanuts, lime wedges
Add coconut milk, curry paste, maple syrup, and salt into the pressure cooker pot. Add chicken and give it a toss in the liquids. Make sure chicken is in a single layer.
Place a tall trivet on top of the chicken and arrange sweet potatoes on top.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 16 minutes.
While the chicken cooks, place all of the peanut sauce ingredients in a blender or food processor and blend until smooth. Add a splash of hot water, if needed, to thin it to a consistency that will drizzle.
Whisk together vinaigrette ingredients for the slaw in a large bowl. Add the cabbage and toss. Taste and add extra salt or lime juice as needed. Set aside.
When pressure cooking is complete, use a natural release.
Shred chicken and return to the pot to soak up the coconut curry flavor.
To serve, slice sweet potato lengthwise and fluff. Top with coconut chicken, a big scoop of coleslaw, a drizzle of peanut sauce, a squeeze of lime juice, and a sprinkle of chopped peanuts.
Use small to medium size sweet potatoes so they are soft and fluffy with the above cooking time.
Sweet potatoes can be baked in the oven at 425° for 45 minutes or so if you prefer.
The red curry paste adds extra flavor to the chicken. 1 tablespoon will not make the chicken spicy, add extra if you want it spicy.
The peanut sauce is amazing! This will make more than you need for this recipe, but it freezes really well so make the whole batch.
I suggest using lite coconut milk. It’s not as thick as full fat coconut milk so it won’t burn. If you use full fat, add a little water to thin it out.
Keywords: Instant Pot Dinner, Coconut Chicken, Peanut Sauce