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BBQ Pulled Chicken Stuffed Sweet Potato (Instant Pot)

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 403
Protein 41g
Fat 5g
Carbs 48g
Total Time 1 hour

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BBQ Pulled Chicken Stuffed Sweet Potato (Instant Pot)

Ingredients

BBQ Pulled Chicken over sweet potato
Ingredients for 4 servings

  • 800g sweet potatoes (approximately 200g each)
  • 1 1/4 lb chicken breasts
  • 1/2 cup chicken broth OR water
  • 1/2 cup sugar free BBQ sauce (I used Rib Rack; or use a low-calorie or low sugar brand)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon coconut sugar
  • 1 1/2 tablespoons arrowroot starch mixed with 2 tablespoons water
  • Toppings
    • 1 cup diced pickles (OPTIONAL)
    • 1/2 cup shredded cheddar cheese
    • green onion, chopped
Steps
  1. Fire up the grill (or oven to 420F).
  2. Once hot, poke a few hole in the sweet potatoes using a fork then wrap them in foil.  Place them on the grill (or oven) to roast until soft, about 45 minutes.
  3. In a bowl, season chicken breasts with the rub.   Spray the inside of your multifunction cooker or Instant Pot with oil.  Add the seasoned chicken breasts, along with the chicken broth.  Pressure cook for 20 minutes on HIGH, or slow cook for 4 to 6 hours on HIGH.
  4. Once the chicken has finished cooking, remove ONLY the breasts and place them in a bowl.  Pull the chicken apart using forks.  To the instant pot, add the remaining ingredients (except for toppings) and stir.  The sauce should thicken in the intense heat; if it does NOT start to thicken, turn on the cooker and bring the sauce to a light simmer, then immediately turn it off and stir.
  5. Place the chicken back in the sauce and cover and cook for an additional 7 – 10 minutes.
  6. Slice open a baked sweet potato from the grill, add the pulled chicken, then a pinch of cheese. PRO-TIP: to reduce the amount of carbohydrates, slice the sweet potato in half and only use eat one side.  Place it back on the grill for 2-3 minutes to melt the cheese.  Once finished, add greek yogurt and chopped green onion.
  7. Enjoy the potato along with a side salad.

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Calories
403
Protein
41g
Fat
5g
Carbs
48g
Sodium
Fiber
6g
Sugar
10g