Instant Pot Carnitas Stuffed Sweet Potatoes are an awesome make ahead Paleo and Whole30 lunch or dinner. It's only a few ingredients and tastes amazing!
PREHEAT THE OVEN TO 425˚ and line a baking sheet with foil. Pierce the sweet potatoes a few times with a fork and bake for 45 minutes or until tender.
After the potatoes have finished cooking and have cooled, scoop out the centers of the potatoes to allow additional room for carnitas and reserve sweet potatoes for another recipe.
HEAT THE OLIVE OIL in the instant pot, make sure the bottom is coated evenly. When the oil is hot, add the pork and brown all sides, 3 to 4 minutes per side. Remove the pork from the pot and set aside.
ADD ONION to the pot and stir until translucent, 4-5 minutes. Add the garlic and cook, stirring vigorously to prevent burning, around 60 seconds and return pork to the pot.
ADD WATER, chili powder and cinnamon. Cover the pot and change setting to Pressure Cook High for 25 minutes. When finished cooking allow pressure to release manually or naturally (around 20 minutes).
REMOVE FROM THE POT with a slotted spoon, and shred with a fork, discarding the fat pieces. To crisp, heat a cast iron skillet with 1 Tablespoon of cooking fat and add the meat pieces.
STUFF THE POTATOES with around 5 ounces of carnitas and top with green onions, lime juice, avocado and juice from the instant pot.