Instant Pot Coconut Chicken Stuffed Sweet Potato with Tangy Slaw and Peanut Sauce

sweet potato on a white plate filled with coleslaw, peanuts, and peanut sauce

The ultimate stuffed sweet potato!  Coconut chicken, tangy slaw, and creamy peanut sauce.



For the Peanut Sauce

For the Coleslaw

For serving: chopped peanuts, lime wedges


  1. 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.
  2. Place a tall trivet on top of the chicken and arrange sweet potatoes on top.
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 16 minutes.
  4. 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. 
  5. 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.
  6. When pressure cooking is complete, use a natural release.
  7. Shred chicken and return to the pot to soak up the coconut curry flavor.
  8. 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.


Keywords: Instant Pot Dinner, Coconut Chicken, Peanut Sauce