Barbecue Chicken–Stuffed Sweet Potatoes from Instant Pot Miracle 6 Ingredients or Less Serves: 4 | Active Time: 10 minutes | Function: Pressure | Total Time: 45 minutes | Release: Natural + quick This one-pot meal works by cooking the chicken thighs in barbecue sauce in the bottom of the Instant Pot while the sweet potatoes cook on a trivet set over the chicken. Be sure to use small sweet potatoes (about 6 to 8 ounces each) so they are cooked in the same amount of time as the chicken. Directions: 1. Combine the barbecue sauce and chicken in the pot. Place a tall trivet over the chicken and arrange the sweet potatoes on top. Lock on the lid, select the pressure cooker function, and adjust to High pressure for 18 minutes. Make sure the steam valve is in the 'Sealing' position. 2. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Split the sweet potatoes open lengthwise, season with salt and pepper, and set aside. Remove the trivet from the pot. Pull the chicken into shreds with two forks, return it to the sauce, and stir to combine. (The sauce will have browned in places on the bottom of the pot; just scrape them up and stir into the sauce.) 3. Divide the chicken among the sweet potatoes; you may not need all of the sauce. Top with dollops of sour cream and a sprinkle of the green onions and serve. Ingredients 1 cup thin barbecue sauce (such as Stubb’s Original Legendary Bar-B-Q Sauce) 1 pound boneless, skinless chicken thighs, fat trimmed 4 small (6-to 8-ounce) garnet yams or sweet potatoes, pricked with a fork Salt and freshly ground black pepper 1 cup sour cream 2 green onions, thinly sliced
✔ Author(s): Ivy Manning
✔ Title: Instant Pot Miracle 6 Ingredients Or Less: 100 No-Fuss Recipes for Easy Meals Every Day
✔ Rating : 4.4 out of 5 base on (1729 reviews)
✔ ISBN-10: 132855712X
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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