Instant Pot: Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 2 lb chicken breast
- 6 small baked potatoes, about 8oz each
- salt and pepper to taste (to season potato)
SAUCE
- 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
TOPPING (optional)
- Walden Farms Ranch or Blue Cheese
- grassfed butter (to season potato)
- ground black pepper (to season potato)
- cinnamon (to season potato)
Instructions
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preheat oven to 450 degrees.
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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)
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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.
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place raw chicken in the instant pot. cover with the sauce.
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set instant pot for pressure cooker on high for 13 minutes. use quick release method (press cancel and release steam).
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take chicken out of instant pot and shred with shredding claws or two forks.
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put chicken back in instant pot and stir with juices. keep on warm until potatoes are done.
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slice potato down middle, season to taste with ground black pepper. top with chicken and drizzle with ranch or blue cheese. Enjoy!
