Go Back
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.
Print

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

TO MAKE IN THE INSTANT POT:

  • 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 MAKE IN A SLOW COOKER (OR CROCKPOT):

  • Season and sear the beef. Season the chuck roast with the salt and pepper.
    Heat the avocado oil in a large skillet over medium-high heat.
    Sear the beef in batches for 2–3 minutes per side, then transfer to the slow cooker.
  • Build the flavor. In the same skillet, add the onion and cook for 2–3 minutes.
    Add the garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook for about 1 minute, stirring until fragrant.
    Pour in the beef broth and scrape up any browned bits from the bottom of the skillet.
    Stir in the diced green chiles, then pour everything over the beef in the slow cooker.
  • Slow cook until tender. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is fork-tender and easily shreds.
    Cooking time can vary depending on your slow cooker and the size of the beef chunks.
  • Bake the sweet potatoes. Meanwhile, preheat the oven to 425°F.
    Pierce the sweet potatoes several times with a fork and bake for 45–55 minutes, or until completely tender.
  • Shred the beef and finish the sauce. Transfer the beef to a bowl and shred with two forks.
    Pour the cooking liquid into a skillet and simmer over medium heat for 5–10 minutes, until slightly reduced.
    Return the shredded beef to the skillet and stir to coat in the sauce. Stir in the lime juice and season to taste.
  • Assemble and serve. 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 MAKE IN A DUTCH OVEN:

  • Preheat the oven to 325°F.
    Heat oil in a Dutch oven over medium-high heat and sear the seasoned beef on all sides.
    Remove the beef and sauté the onion and garlic, then stir in the tomato paste and spices.
    Add the beef broth and green chiles, scraping up any browned bits from the bottom of the pot.
    Return the beef, cover with the lid, and transfer to the oven for 3–4 hours, or until the beef is fork-tender and easy to shred. Check occasionally and add a splash of broth if needed.
    Shred the beef, stir it into the cooking juices, and finish with fresh lime juice.
    *Prepare the sweet potatoes separately according to the recipe.

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.