Fajita "Baked" Sweet Potatoes (Instant Pot)
Prep Time5 mins
Cook Time18 mins
Pressure Release12 mins
Total Time23 mins
Servings: 2
Ingredients
- 2 sweet potatoes scrubbed clean
- 1 cup water
- 1/2 cup dry soy curls
- 3 mini sweet peppers
- 1/2 small sweet onion
- 2 tbsp fajita seasoning homemade or store-bought
- salt to taste
Instructions
- Place the trivet inside your Instant Pot, along with the potatoes and 1 cup water. Lock and seal the lid, and cook at High Pressure for 18 minutes. Allow the pressure to release naturally for 12 minutes, then quickly release any remaining.
- While the sweet potatoes are "baking", place the soy curls into a bowl of hot water and allow to sit for ~10 minutes. When soft, squeeze all excess water out of them and set aside.
- Slice the peppers into thin circles, then again in halves. Slice the onion into small, similarly sized strips. Heat ~1/4 cup water in a frying pan over medium heat, then add the veggies and the fajita seasoning. Add an additional 1/4 cup water as needed. Cook the veggies (stirring well to coat with the seasoning) 2-3 minutes. Add the soy curls and cook for another 2-3 minutes, until everything is warm and coated.
- When the potatoes are done, use tongs or oven mitts to remove them from the Instant Pot. Still using one or the other to protect your hands (they're hot!), slice each open at the top and scoop out ~75% of the filling, add that to the pan of fajitas. Stir the sweet potato into the veggie-soy curl mix, taste, and add additional salt as desired. Careful return the filling to the potato jackets.
- Add any additional toppings before serving.
Notes
Depending on which toppings you're adding, consider throwing the potatoes under the broiler for a few moments (say, to melt the cheese!) or to re-heat before serving.