Tender, juicy instant pot salsa verde chicken + sweet potatoes + a scoop of avocado = a delicious and hearty meal meal the whole family will love. And so easy to prep ahead of time.
I wish I could say that I meal prep all of my food for the week on Sunday night and barely spend time in the kitchen during the week.
That’s not my reality as the only thing I like to meal prep ahead of time is my protein and sometimes my sweet potatoes. I prefer to cook my veggies fresh every day based on what I get at the Farmer’s Market and grocery store during the week.
That being said, at any given time, you are likely to find a ton of cooked protein (chicken, beef, and salmon burgers) in my freezer ready to go for quick and easy meals. Instant Pot shredded chicken is so easy to make (did you see my Instant Pot Shredded Chicken Taco recipe?) and can be used for tacos, stuffed sweet potatoes, salads, and soups.
This week I whipped up a batch of my Instant Pot Salsa Verde Chicken and made these little beauties.
Here’s the recipe deets:
chicken… I prefer boneless, skinless thighs for this recipe. I’m a dark meat girl and like the richer flavor of the dark meat with the salsa verde. You can also use chicken breasts or combination of them both.
salsa verde… is a green salsa usually made from tomatillos, onions, garlic, cilantro, lime and sometimes jalapeños. You can make your own or get a good quality store-bought one.
cumin and garlic powder… for a bit of added flavor.
That’s it. A super simple 4 ingredient recipe that requires only 15 minutes in the Instant Pot on HIGH pressure. Cook up some sweet potatoes and mash up some avocado and dinner is served.
I like to make the salsa verde chicken ahead of time in my Instant Pot to have on hand. I freeze it in portions in the freezer and defrost it as I need it. The sweet potatoes can be baked in the oven or cooked in the instant pot.
How to bake sweet potatoes in the oven:
Preheat oven to 425’F. Wash and dry sweet potatoes and prick each one with a fork several times. Place on the baking sheet and bake in preheated oven for 45 mins – 1 hour or until soft.
How to cook sweet potatoes in the Instant Pot:
Wash sweet potatoes and place on top of trivet in Instant Pot. Pour in one cup of water. Cook on HIGH pressure for 15 minutes for small sweet potatoes and 20 minutes for medium sweet potatoes. Once time is up, quick release the pressure and remove sweet potatoes
These stuffed sweet potatoes are perfect for busy weeknight meals. You can do most of the prep beforehand by pre-baking the sweet potatoes and making the salsa verde chicken. Just reheat and assemble when it’s time to eat.
It’s moist, juicy, and so filling. I love the flavors in the salsa verde. We eat a lot of chicken so it’s a nice to mix it up. And this recipe is a total hit with the family. I love when that happens. Everybody eating the same thing!
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Tender, juicy salsa verde chicken + sweet potatoes + a scoop of avocado = a delicious and hearty meal meal the whole family will love. And so easy to prep ahead of time.
- 4 medium sweet potatoes
- 2 pounds boneless, skinless chicken (thighs or breasts)
- 1/2 tsp cumin powder
- 1/4 tsp garlic powder
- 1 and 1/2 cups salsa verde
- salt to taste
- FOR GARNISH: avocado, lime, and fresh cilantro
- Cook sweet potatoes until tender either by baking in oven or in Instant Pot (see directions below).
- To cook salsa verde chicken: place chicken in Instant Pot and sprinkle with cumin and garlic powder. Pour salsa verde on top. Cook on HIGH pressure for 15 minutes.
- Once time is up, quick release and remove chicken, place into large bowl, and shred using two forks. Add shredded chicken back into sauce. If you prefer a less saucy shredded chicken, after you remove chicken from IP to shred, turn IP onto SAUTE mode and cook for 5 minutes to reduce sauce. Salt to taste.
- To assemble, slice each cooked sweet potato in half and scoop salsa verde chicken into center. Mash avocado with lime and pinch of salt and scoop on top. Add fresh cilantro. Enjoy!
Be sure to read labels on your salsa verde as some brands contain sugar, cornstarch, and canola oil.
To bake sweet potatoes in the oven: Preheat oven to 425’F. Wash and dry sweet potatoes and prick each one with a fork several times. Place on the baking sheet and bake in preheated oven for 45 mins – 1 hour or until soft.
To cook sweet potatoes in the Instant Pot: Wash sweet potatoes and place on top of trivet in Instant Pot. Pour in one cup of water. Cook on HIGH pressure for 15 minutes for small sweet potatoes and 20 minutes for medium sweet potatoes. Once time is up, quick release the pressure and remove sweet potatoes.
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