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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

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

Ingredients

Scale
  • 23 chicken breasts, sliced lengthwise into 4 pieces each (so they look like chicken tenderloins)
  • ½ cup lite coconut milk
  • 12 tablespoons red curry paste (2 is spicy, 1 is not)
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • 46 small sweet potatoes

For the Peanut Sauce

  • ½ cup peanut butter
  • ⅓ cup low sodium soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons honey
  • 1 inch knob of ginger
  • 1 garlic clove

For the Coleslaw

  • 4 cups shredded cabbage (a bag of coleslaw mix works great)
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons honey
  • 2 teaspoons low sodium soy sauce
  • ¼ teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • Fresh cracked pepper

For serving: chopped peanuts, lime wedges

Instructions

  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.

Notes

  • Use small to medium size sweet potatoes so they are soft and fluffy with the above cooking time.
  • Sweet potatoes can be baked in the oven at 425° for 45 minutes or so if you prefer.
  • The red curry paste adds extra flavor to the chicken.  1 tablespoon will not make the chicken spicy, add extra if you want it spicy.
  • The peanut sauce is amazing!  This will make more than you need for this recipe, but it freezes really well so make the whole batch.
  • I suggest using lite coconut milk.  It’s not as thick as full fat coconut milk so it won’t burn.  If you use full fat, add a little water to thin it out.

Keywords: Instant Pot Dinner, Coconut Chicken, Peanut Sauce