Taco Stuffed Potatoes with Instant Pot Salsa Chicken
For The Potatoes & Serving:
4 Russet Potatoes, Scrubbed
1 pt. Cherry Tomatoes, halved
1 Avocado, cut into chunks
Crushed Red Pepper
Paleo Sour Cream
For The Chicken:
2 pounds boneless, skinless chicken breasts
1.5 tsps. Primal Palate Meat & Potatoes Seasoning (or substitute 1 teaspoon chili powder + ½ teaspoon kosher salt)
1 cup roasted tomato salsa
For The Potatoes:
Preheat your oven to 425°F and line a baking sheet with tin foil. Rub your scrubbed potatoes with olive oil and coat with sea salt and pepper. Pierce each potato all over with a fork. Place on the baking sheet and bake for about an hour or until fork tender turning them half way through. Once done, remove from the oven and set aside until cool enough to handle. Then cut your potatoes in half vertically, and using a spoon, scoop out the insides leaving a thin layer in the bottom. Reserve inside of potatoes to make mashed potatoes later.
For the Chicken: (Recipe from @NomNomPaleo)
Arrange the chicken in a single layer in your pressure cooker, and sprinkle the seasoning on both sides of the chicken, making sure to rearrange the pieces in a single layer on the bottom. Pour the salsa evenly over the chicken pieces. Lock the lid on the pressure cooker. If you’re using an Instant Pot, press the “Manual” or "Pressure Cook" button and the “—” button until the “30” on the display decreases to 7 minutes for chicken breasts and 10 minutes for thighs. When the chicken is finished cooking, immediately release the pressure manually. Remove the lid right away and transfer the chicken to a bowl to prevent overcooking. Use two forks to shred the chicken. Taste the cooking liquid and adjust with salt and pepper if necessary. Pour the cooking liquid on top of the chicken and toss well to coat.
Line the bottom of each potato half with shredded lettuce. Top with chicken, tomato halves, avocado, paleo sour cream, chopped cilantro, and crushed red pepper. Enjoy!