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Close-up of an Instant Pot beef taco stuffed sweet potato topped with shredded beef, avocado, pico de gallo, and fresh cilantro, with more stuffed sweet potatoes blurred in the background.
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Instant Pot Beef Taco Sweet Potatoes

These Instant Pot beef taco stuffed sweet potatoes make for an easy, high-protein, gluten-free dinner that's full of taco-inspired flavor, and can be made for meal prep too.
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Rachael DeVaux

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:

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

Swaps & Substitutions:
  • 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.