Instant Pot Stuffed Sweet Potatoes
A healthy and flavorful meal in less than one hour, with a slightly sweet and super savory flavor.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 4 sweet potatoes
- 1 Tbsp. ghee or olive oil
- 1 cup sliced leeks white and pale green part only
- 3/4 tsp. salt divided
- 1/8 tsp. black pepper
- 1 Tbsp. garlic minced
- 1 Tbsp. apple cider vinegar
- 8 oz. baby spinach
- 1/2 lb. ground Italian sausage
- 1/4 cup apple cider
Place trivet in pot, then pour in one cup of water. Then place 4 medium sweet potatoes on top of trivet. Lock lid and cook for 18 minutes at high pressure. Once cook time is complete, allow pressure to release naturally. Remove potatoes and trivet, set aside. Rinse out the bottom of the pot.
Using sauté mode – add ghee to pot, along with leeks, 1/4 teaspoon of salt, and a dash of pepper. Sauté leeks for 3-4 minutes, stirring frequently, until slightly soft. Add garlic and vinegar, cook for one minute. Add spinach and 1/2 teaspoon of salt to pot and cook until spinach is wilted. Set spinach/leek mixture aside, along with liquid.
Continuing on sauté mode – Add sausage to pot and cook until thoroughly browned, making sure to break up as much as possible. Add apple cider and liquid only from leek/spinach mixture to pot and let simmer for 2-3 minutes.
Meanwhile… carefully slice sweet potatoes in half. Gently scoop out about half of the flesh from each side of potatoes. Add the scooped out potato flesh to sausage and mix well. Season each half with salt.
Then add spinach/leek mixture to sausage/potato mixture and fold in until fully combined. Finally, evenly divide stuffing mix into all the potato halves.
Calories: 190kcal | Carbohydrates: 17g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 447mg | Potassium: 483mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12065IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 1.8mg