This buffalo chicken stuffed sweet potato recipe is simple and delicious. The instant pot cooks the chicken to perfection and makes it super easy to pull apart. (click here for my favorite shredding claws)
TOO MUCH SPICE? NOT ENOUGH?
For those who are afraid of a little spice, have no fear the buffalo isn’t overpowering. You can also eliminate the cayenne to help reduce any spice. For those who want a weee bit more spice you can add more cayenne or even marinate the breasts in Frank’s Red Hot overnight to really saturate the chicken. Costco occasionally sells a pre-marinated buffalo chicken for another option.
This recipe is gluten-free, has 390 calories, 30g of protein, 11g of fat and 45g of carbs per serving. It is a little higher on the carbohydrate side because you are eating an entire sweet potato. I based this recipe on an 8oz sweet potato and 5oz of meat. However you can tailor it to your personal diet. Add more meat, smaller potato, whatever works for you!
POTATOES IN OVEN OR POT?
This time I utilized my tried and true way and cooked the sweet potatoes in the oven (click here for how to cook a sweet potato) however you could make the sweet potatoes in the instant pot as well by placing 1 cup of water, the steamer basket and 10-12oz potatoes in on high pressure for 18 minutes. Use a 10 minute natural release. Boom! (click here for the recipe for sweet potatoes in the Instant Pot)
INSTANT POT OR CROCK-POT?
The chicken portion of this recipe only took 30 minutes in the Instant Pot however, you can also make this recipe in the crock-pot. Just follow the recipe below and instead of putting the chicken and sauce in the instant pot, throw it in the crock-pot and set it on low for approximately 6-8hrs/high 3-4 hours or until the chicken is tender enough to shred.
Products I love to use when making this recipe:
- 2 lb chicken breast
- 6 small baked potatoes, about 8oz each
- salt and pepper to taste (to season potato)
- 3/4 cup Frank's Red Hot Buffalo Sauce
- 1/4 cup coconut oil
- 1/2 tbsp balsamic vinegar
- 1/2 tbsp soy sauce
- 1/2 tbsp minced garlic
- 1/4 tsp cayenne pepper
- Walden Farms Ranch or Blue Cheese
- grassfed butter (to season potato)
- ground black pepper (to season potato)
- cinnamon (to season potato)
preheat oven to 450 degrees.
poke holes in potatoes and loosely wrap each potato in tin foil. Place on a baking sheet and place in oven for 60 minutes OR until you can slide a knife through the potato. (click here for how to bake a sweet potato)
while potatoes are cooking, in a small pot, combine all the ingredients for the sauce. Over med heat, heat until the coconut oil is melted, about 4 minutes.
place raw chicken in the instant pot. cover with the sauce.
set instant pot for pressure cooker on high for 13 minutes. use quick release method (press cancel and release steam).
put chicken back in instant pot and stir with juices. keep on warm until potatoes are done.
slice potato down middle, season to taste with ground black pepper. top with chicken and drizzle with ranch or blue cheese. Enjoy!