Stuffed Sweet Potato

Course Main Course
Cuisine international
Prep Time 10 minutes
Cook Time 15 minutes
15 minutes
Total Time 40 minutes
Servings 2


  • 2 small sweet potatoes
  • 2 cups arugula
  • ½ cup cherries tomatoes
  • 1 can chickpeas
  • 4 tbsp balsamic vinegar
  • Salt and pepper to taste


  • Add 1 cup of water to Instant Pot.
  • Add the sweet potatoes.
  • Close the lid, Set valve to 'sealing', and cook at high pressure for 15 minutes.
  • When timer beeps, allow pressure to naturally release for 10 minutes before releasing the rest of the pressure manually.
  • Open the lid and remove the sweet potatoes carefully. Let them cool a little.
  • During that time add the arugula, cherries tomatoes and chickpeas in a bowl and mix well.
  • Place the salad on top of each sweet potato.
  • Sprinkle balsamic vinegar and salt and pepper to taste.
  • Enjoy.