Pressure Cooker BBQ Chicken Stuffed Sweet Potatoes

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 medium yellow onion, sliced
• 2 cloves garlic, chopped
• 6 sweet potatoes
• 1/2 cup water
• 1/2 cup barbecue sauce
• 3/4 cup grated cheese
• 2 tablespoons chopped fresh cilantro
• 2 green onions, sliced thinly

Directions

1. Sprinkle the chicken breasts on every side with the salt and pepper.
2. Set your electric pressure cooker to Sauté, add the oil, and let it warm for 3 minutes, until it looks glossy. With tongs, place the chicken in the pot and brown it for 3 minutes on each side, 6 minutes total, just until it has a little color. Move the chicken to a plate.
3. Add the onion to the pot and cook for about 2 minutes, until it begins to soften. Stir in the garlic and cook for another 30 seconds or so, only until the raw edge is gone.
4. Pour in the water, scraping the bottom of the pot with a wooden spoon to loosen the browned bits. Return the chicken to the pot, tucking it among the onions and garlic. Set a tall metal steam rack inside the pressure cooker, checking that the legs rest on the bottom. Place the sweet potatoes on the rack in one layer.
5. Lock the lid and set the pressure valve to Sealing. Turn off Sauté, then choose Manual or Pressure Cook and cook on high pressure for 10 minutes. The pot will need about 10 minutes to build pressure before the cooking time starts.
6. While it cooks, cover a sheet pan with foil and put it aside.
7. When the cooking cycle finishes, immediately quick-release the pressure by turning the Pressure Release to Venting and letting the steam escape. At this point, the pressure cooker can stay on the Warm setting for up to 10 hours. Using tongs, carefully move the sweet potatoes to the prepared sheet pan, then transfer the chicken to a cutting board or plate.
8. Stir the barbecue sauce into the cooking liquid and onions in the pot. Turn off Keep Warm, switch back to Sauté, and simmer the sauce for 8 to 10 minutes, stirring now and then, until it reduces to a thick, glossy consistency. The exact time will shift a bit depending on the sugar in your barbecue sauce. While the sauce reduces, shred the chicken with two forks.
9. Turn off Sauté. Put the shredded chicken back in the pot and stir until it is coated with the sauce.
10. You can skip this broiling step if you prefer, since the potatoes and chicken are already cooked. It is just for melting and browning the cheese. Heat the broiler to high and position a rack a few inches under the heat source.
11. Cut the sweet potatoes open lengthwise and fill them with the chicken mixture. Sprinkle each one with 2 tablespoons of shredded cheese.
12. Broil for 2 to 3 minutes, until the cheese bubbles and starts to brown in spots. Take the pan out of the oven, then finish with cilantro and green onions. Serve hot.
13. Store leftovers for 3 to 4 days and reheat them in the microwave.