Peel and chop the sweet potatoes into evenly sized pieces.

Place in a pot of water and bring to a boil.

Cook until fork-tender.

Drain and transfer to a large bowl.

Mash with butter, salt, and pepper. Adjust seasoning to taste. Set aside.

Trim excess skin and fat from the chicken thighs using a sharp knife.

Season both sides with salt, pepper, and your preferred seasoning blend.

Heat a pan over medium heat and sear the chicken thighs until browned on both sides.

Transfer the chicken to an Instant Pot and add 2 cups of bone broth.

Cook on the standard (high pressure) setting for 14 minutes.

Once finished, remove the chicken and place on a rack to drain excess liquid.

Refrigerate until cool enough to handle.

Add 2 cups of rice to the Instant Pot.

Use bone broth in place of water for added flavor (follow a 1:1 or appropriate ratio for your rice type).

Cook using the rice setting (approximately 13 minutes).

Once cooled, remove the chicken from the refrigerator.

Using clean hands or gloves, remove bones and discard.

Shred (pull) the chicken into bite-sized pieces.

Transfer to a large bowl and mix with additional seasoning or barbecue sauce, if desired.

In each meal prep container, add:

1 cup mashed sweet potatoes

1 cup pulled chicken

1 cup cooked rice

Portion evenly and store as desired.