Preheat oven to 450 degrees. wash sweet potatoes and poke holes randomly on potatoes. wrap in tin foil and bake and for 45min-1hr (depending on size) or until a knife slices through. 

in a small mixing bowl or tupperware combine chili powder, cumin, coriander and salt. place chicken breasts in Instant Pot and season both sides with spices.

cover chicken with jalapeno, beans, salsa and 1 lime zested and juiced

cover instant pot and make sure vent is sealed. Set IP on manual pressure setting on high for 13 minutes. when done, use quick release method (press cancel and immediately release steam). 

remove chicken from pot and shred with claws or two forks. 

put shredded chicken back into pot and add cilantro and juice of 1 lime. stir. 

slice sweet potato down middle and use a fork to loosen the inside of sweet potato. top with cilantro chicken. then add guacamole, pico de gallo, greek yogurt and shredded cheese. Enjoy!