Einsteigeranleitung für mexikanisch gefüllte Süßkartoffeln

Zutaten

• 4 medium sweet potatoes, scrubbed
• 1 1/2 cups water
• 2 chicken breasts (1 to 1 1/2 pounds, depending on size)
• 1 (10-ounce) can of tomatoes with green chilies, undrained
• 1 tablespoon taco seasoning
• 1 avocado, peeled and seeded
• 1 jalapeño, stem removed
• 1/2 cup fresh cilantro leaves
• 1/2 cup water
• 2 cloves garlic
• 2 teaspoons lime juice
• 1/2 teaspoon salt
• 2 avocados, halved and pitted
• 1/4 cup avocado-jalapeño sauce
• Salt, to taste

Zubereitung

1. 1

   --- 1. Cook the Sweet Potatoes ---

2. 2

   Prick the sweet potatoes all over with a fork to allow steam to escape during cooking.

3. 3

   Place the steaming trivet inside the Instant Pot, then pour in 1 ½ cups of water.

4. 4

   Arrange the sweet potatoes on top of the trivet. Secure the lid and set the Instant Pot to Manual (High Pressure) for 16 minutes.

5. 5

   Once done, use a quick release to release the pressure. Carefully remove the sweet potatoes and set them aside.

6. 6

   Discard the steaming water and rinse the pot.

7. 7

   --- 2. Cook and Shred the Chicken ---

8. 8

   In the Instant Pot, combine the chicken breasts, taco seasoning, and canned tomatoes with green chilies. There’s no need to add extra water—the tomatoes provide enough liquid.

9. 9

   Secure the lid and set the Instant Pot to Manual (High Pressure) for 20 minutes.

10. 10

    Perform a quick release, then remove the chicken from the pot.

11. 11

    Shred the chicken using two forks.

12. 12

    Return the shredded chicken to the pot and set the Instant Pot to Sauté mode for a few minutes, stirring occasionally until most of the liquid is absorbed.

13. 13

    --- Alternative Method (Stovetop Chicken): ---

14. 14

    Place the chicken, taco seasoning, and tomatoes in a pot.

15. 15

    Cover and simmer on low heat for 20-25 minutes, flipping halfway through.

16. 16

    Once fully cooked (internal temperature of 165°F or 75°C), shred the chicken and mix it with the sauce.

17. 17

    --- 3. Make the Avocado-Jalapeño Sauce ---

18. 18

    In a food processor, combine the avocado, jalapeño, cilantro, water, garlic, lime juice, and salt.

19. 19

    Blend until smooth. Add a little extra water if needed to achieve a creamy consistency.

20. 20

    In a bowl, mash the avocados with a fork.

21. 21

    Stir in ¼ cup of the avocado-jalapeño sauce and a pinch of salt.

22. 22

    Mix until well combined.

23. 23

    Slice each sweet potato open lengthwise. Gently press the ends together to open up the center.

24. 24

    Spoon the shredded chicken over each sweet potato.

25. 25

    Top with guacamole and a drizzle of avocado-jalapeño sauce.

26. 26

    Garnish with sliced jalapeños, fresh cilantro, salsa, and chopped red onion.