These Instant Pot beef taco stuffed sweet potatoes are my kind of fall and winter dinner. As soon as the colder months start sneaking up on us, I love working a good chuck roast recipe into the rotation, and this one is a new favorite.
The beef gets SO tender in the Instant Pot that it practically falls apart, with smoky taco spices, green chiles, and a squeeze of lime to bring everything together. Pile it into a fluffy baked sweet potato with avocado, pico de gallo, fresh cilantro, and jalapeño, and you’ve got a seriously good dinner.
Why I Love These Stuffed Sweet Potatoes
The combination of tender shredded beef and naturally sweet, fluffy sweet potatoes just works. I love that you get all the flavor of taco night in a slightly different format, with plenty of room for all your favorite toppings.
The avocado adds creaminess, pico de gallo brings a fresh, bright bite, and the jalapeño gives everything a little kick. And can we talk about the Instant Pot for a second? Adding this Instant Pot to my lineup of kitchen gadgets was probably one of the best decisions I’ve ever made.
But anyways, chuck roast is one of my favorite cuts for this kind of recipe because pressure cooking helps turn it into tender, shred-able beef without needing to leave it in the oven or slow cooker all day.
A Few Ingredients That Make This Recipe
Ok, and because I’m a registered dietitian, I also have to take a moment to talk about the nutritional benefits of this one.
The chuck roast brings more than just that fall-apart texture. It’s a great source of protein, iron, and zinc. Protein helps support muscle maintenance and repair, iron plays an important role in oxygen transport and energy metabolism, and zinc supports normal immune function. I love getting these nutrients from a satisfying meal that starts with really good ingredients.
Sweet potatoes bring more to the table than their naturally sweet flavor and fluffy texture. They’re a great source of beta-carotene, which your body converts into vitamin A to support healthy vision and immune function. They also provide fiber to support digestion, making them a nutritious base for all that tender taco beef. So tasty, so nutritious, and it honestly doesn’t get better than that.
Ingredients You’ll Need:
- Boneless beef chuck roast
- Kosher salt
- Black pepper
- Avocado oil
- Yellow onion
- Garlic cloves
- Tomato paste
- Chili powder
- Ground cumin
- Smoked paprika
- Dried oregano
- Low-sodium beef bone broth (I like Kettle & Fire)
- Can of diced green chiles
- Fresh lime juice
- Sweet potatoes
To Serve:
- Mashed avocado or guacamole
- Pico de Gallo (try my easy, homemade recipe!)
- Fresh cilantro
- Sliced jalapeño
- Lime wedges
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How To Make Instant Pot Beef Taco Sweet Potatoes
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
These Instant Pot beef taco sweet potatoes are stuffed with tender, flavor-packed shredded beef and finished with fresh avocado, Pico de Gallo, cilantro, and a squeeze of lime for an easy, high-protein dinner that you can even make for meal prep, too.
- Sear the beef + build the flavor. Season the beef with salt and pepper, then sear in the Instant Pot until browned. Sauté the onion, garlic, tomato paste, and spices to bring out all that taco-inspired flavor before adding the broth, green chiles, and beef back in.
- Pressure cook until tender. Cook the beef on high pressure until it’s fall-apart tender and easy to shred. While that’s going, bake the sweet potatoes until soft all the way through.
- Shred the beef + finish the sauce. Shred the beef with two forks, then let the cooking liquid simmer briefly to concentrate the flavor. Toss the beef back in the juices and finish with fresh lime juice to brighten everything up.
- Stuff + add your toppings. Slice open the baked sweet potatoes and fluff the insides with a fork before loading them up with the shredded taco beef. Finish with avocado or guacamole, Pico de Gallo, fresh cilantro, jalapeño, and an extra squeeze of lime. So good!
Recipe Substitutions
A few easy swaps can help you make this recipe with what you already have on hand, without sacrificing that tender, flavor-packed shredded beef.
- Beef chuck roast: Boneless beef shoulder roast is a great alternative because it has a similar texture and works well for pressure cooking. Depending on the cut and size of the pieces, cooking time may vary.
- Beef bone broth: Regular low-sodium beef broth or stock works just as well here, adding plenty of savory flavor to the shredded beef.
- Avocado oil: Olive oil works well in its place for searing the beef and sautéing the aromatics.
- Yellow onion: White onion is an easy swap and brings a similar flavor to the recipe.
How to Serve Beef Taco Sweet Potatoes
The toppings are where you can really make these your own. I love the combination of mashed avocado or guacamole, pico de gallo, fresh cilantro, sliced jalapeño, and plenty of lime. You get creamy, fresh, tangy, and a little spicy in every bite.
These stuffed sweet potatoes also work for meal prep. Keep the shredded beef and baked sweet potatoes in separate containers, then reheat and assemble when you’re ready to eat. Store the fresh toppings separately, too, so the avocado and pico stay fresh. It’s an easy way to have a high-protein, gluten-free dinner ready to go during the week.
Basically, taco night just got a sweet potato upgrade.
More High-Protein Dinner Recipes
If this one hits the spot, I’ve got plenty more high-protein dinners to keep in your weeknight rotation. Here are a few more favorites to add to your list!
- Citrus-Garlic Braised Beef Tacos
- Crockpot Pot Roast
- Air Fryer Beef Nachos with High-Protein Cottage Cheese Queso
- Mexican Meatballs in Creamy Enchilada Sauce
- Slow Cooker Crispy Greek Beef Bowls
- Cozy Chicken Thigh Rice Bowls
Instant Pot Beef Taco Sweet Potatoes
Ingredients
- 2 pounds boneless beef chuck roast, cut into 3-inch chunks
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 cup low-sodium beef bone broth, (I like Kettle & Fire)
- 1 (4-ounce) can diced green chiles
- Juice of 1 lime
- 6 medium sweet potatoes
To Serve:
- Mashed avocado or guacamole
- Pico de Gallo, (try my easy, homemade recipe!)
- Fresh cilantro
- Sliced jalapeño
- Lime wedges
Instructions
- Season the beef with the salt and pepper.
- Set the Instant Pot to Sauté. Add the avocado oil and sear the beef in batches for 2 to 3 minutes per side. Transfer to a plate.
- Add the onion and cook for 2 to 3 minutes. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano and cook for about 1 minute.
- Pour in the broth and scrape up any browned bits from the bottom of the pot. Stir in the green chiles and return the beef to the pot.
- Secure the lid and cook on High Pressure for 45 minutes, followed by a 15-minute natural release. Carefully release any remaining pressure.
- Meanwhile, preheat the oven to 425°F. Pierce the sweet potatoes several times with a fork and bake for 45 to 55 minutes, or until completely tender.
- Transfer the beef to a bowl and shred with two forks. Set the Instant Pot to Sauté and simmer the cooking liquid for 5 to 10 minutes, until slightly reduced.
- Return the shredded beef to the pot and stir to coat in the cooking liquid. Stir in the lime juice and season to taste.
- Slice open the sweet potatoes and fluff the insides with a fork. Fill with the shredded taco beef and top with avocado, Pico de Gallo, cilantro, jalapeño, and a squeeze of lime. Enjoy!
To Store & Reheat:
- Store the shredded taco beef and baked sweet potatoes separately in airtight containers in the refrigerator for up to 4 days. Store toppings like avocado, Pico de Gallo, and cilantro separately and add just before serving.
- To reheat, warm the beef in a skillet over medium-low heat or in the microwave until heated through, adding a splash of broth or water if needed to keep it moist. Reheat the sweet potatoes in a 350°F oven until warmed through, or microwave until hot. Assemble with fresh toppings just before serving.
Notes
- Beef: Boneless beef shoulder roast works well in place of chuck roast; cooking time may vary.
- Broth: Use low-sodium beef broth or stock instead of bone broth.
- Oil: Olive oil can replace avocado oil.
- Onion: White onion works in place of yellow onion.
