Be sure to read the disclosure in the blog post about potato and Instant Pot sizes! This recipe calls for four medium sweet potatoes and a 6qt Instant Pot.
Set your trivet in your pot and add the water. Add your potatoes.
Lock the lid in place and set the valve to seal. Set the pot to pressure cook (or manual, depending on your pot) on high for 10 minutes.
Let the pressure release naturally.
Carefully remove potatoes from pot. Mine sat out for a while to cool and dry off, and then I cut them open and filled each with 1/4 each of chicken. Add 1/8 cup cheese to each potato, then top with 1/4 cup Greek yogurt and chives.