Wash sweet potatoes under cool water and puncture with a fork a few times. Set the metal trivet inside your Instant Pot inner metal pot and place 1 cup of water inside the pot.
Add the sweet potatoes on top of the metal trivet and secure the lid, set valve to Sealing and select Pressure Cook-High with the Keep Warm setting turned off.
Set the timer for 12 minutes.
When cooking completes, press Cancel and use Quick Release to remove pressure from the pot. Carefully remove potatoes and the metal trivet. Let potatoes cool. Discard the water from the metal pot.
Return the metal pot back to the Instant Pot cooker base and select the Sauté- High function. Add the oil, onion, garlic, and jalepeno to the metal pot and saute 3 to 4 minutes.
Add in the ground chicken, cooking 4 to 5 minutes. Stir in the remaining crushed tomatoes, chicken broth, and taco seasoning. Let cook another 4 minutes.
Press Cancel. Slice the potato down the center, leaving about 1/2-inch on each side. Scoop out about 1/3 of the inner flesh of the sweet potato and set aside for future use. Place the cooked chicken into the potato and top with avocado, cheese and plain yogurt if desired. Serve immediately.
Store leftovers in an airtight container for up to 5 days in the refrigerator.