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Instant Pot BBQ Stuffed Sweet Potatoes

  • Yield: 6 servings 1x


  • 34 sweet potatoes
  • 1 tbsp coconut oil
  • 3 lb beef chuck roast
  • 1 cup beef bone broth
  • 1 tbsp coconut oil (or avocado oil)
  • 1/2 onion, chopped in half
  • 23 garlic cloves
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 1.5 cups compliant BBQ sauce (I use this for AIP)
  • 2 tbsp cilantro, chopped


  1. Set the Instant pot (see notes for slow cooker instructions) to sauté and melt 1 tbsp of coconut oil
  2. Add in the chuck roast, season with salt and pepper, and satue the chuck roast until lightly browned (this takes 4-5 minutes)
  3. Add in the broth, red onion, and garlic
  4. Place the lid on the Instant Pot, seal the valve, and set it to MANUAL for 60 minutes
  5. While the roast begins to cook, set the oven to 400 F and line a baking sheet with parchment paper
  6. Scrub the sweet potatoes well, rub them in coconut oil, and make a slit down the center
  7. Roast the sweet potatoes in the oven for 45-60 minutes or until cooked through (cooking time varies depending on the size)
  8. Remove the sweet potatoes from the oven and set aside
  9. Once the Instant Pot is done and the roast in cooked, carefully quick release the pressure
  10. Remove the lid on the instant pot and spoon out the excess broth (save it for soup… it’s delicious!) and the onion
  11. Pour in the BBQ sauce of choice and shred the roast to incorporate with the BBQ sauce
  12. Stuff the sweet potatoes with the BBQ beef and top with cilantro to serve


If using a slow cooker instead of an instant pot, follow all of the other instructions and simply set the slow cooker to 8 hours on low! Easy modification 🙂

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 535
  • Fat: 16.3g
  • Carbohydrates: 47.5g
  • Fiber: 3.1g
  • Protein: 46.9g