Ingredients
4 medium sweet potatoes, scrubbed
1 c. sour cream
2 c. shredded rotisserie chicken
6 slices cooked bacon, crumbled
Finely chopped chives, for serving
Preparation
Step 1Pour 1 cup water into Instant Pot and place trivet in the bottom with handles up. Arrange sweet potatoes on trivet and lock lid. Step 2Set to Pressure Cook on high for 18 minutes. Allow pressure to release naturally for 15 minutes, then follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Step 3Using tongs, carefully transfer potatoes to plates and slice each potato in half. Season with salt and pepper and top with sour cream, chicken, bacon, and chives before serving.
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