BBQ Chicken Stuffed Sweet Potato Casserole

Serves 6     adjust servings



  • 2 Tablespoons olive oil
  • 1 medium red onion
  • 1 lb. boneless, skinless chicken breast
  • 2 medium sweet potatoes
  • 1 18 oz. jar barbecue sauce
  • 1 cup shredded white cheddar cheese
  • 1/4 cups sliced green onions for garnish


With a sharp knife, thinly slice the onion.

Peel the sweet potatoes and dice them into 1/4" cubes.

Turn the Instant Pot on and set it to the saute function. Add olive oil to the hot pot and allow it to coat the bottom before adding the sliced onions. Saute the onions until translucent. Add whole chicken breasts and diced sweet potatoes to onion mixture and stir to combine. Pour in one bottle of barbecue sauce.

Cover the Instant Pot and lock the lid into place, ensuring that the valve is set to "steam." Adjust the cooking mode to manual and set the timer to twenty minutes. At the end of the cooking time, allow the Instant Pot to naturally depressurize for ten minutes. At the end of the ten minutes, move the nozzle to "vent" to release any remaining pressure. Unlock the lid and remove it.

Remove the chicken breasts and finely shred the meat with two forks.

Return shredded chicken to Instant Pot and stir to combine. Sprinkle shredded cheddar cheese evenly on top of chicken and sweet potato mixture. Return cover and allow the Instant Pot to remain in warming mode for five minutes to melt the cheese.

Garnish with green onions if desired before serving. 



Recipe Notes

 It's important to ensure that you dice the sweet potatoes to 1/4" cubes. If they are larger, they make take longer to cook. Also, thicker barbecue sauces may slow cooking time and result in the need for additional cooking time or additional liquid to thin the sauce.

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