Description
Instant Pot Buffalo Chicken Stuffed Sweet Potatoes are a deliciously satisfying dish that combines the creamy sweetness of baked sweet potatoes with the spicy zest of buffalo chicken. Perfect for weeknight dinners or game day gatherings, this recipe is quick to prepare using an Instant Pot, making it both convenient and flavorful. Topped with fresh green onions and a drizzle of ranch dressing, these stuffed sweet potatoes are sure to be a hit at the dinner table.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 medium-sized sweet potatoes
- 1/2 cup buffalo sauce
- 2 cloves fresh garlic, minced
- 3 green onions, sliced for garnish
- 1/4 cup ranch dressing (optional)
Instructions
- Season chicken breasts with salt and pepper. Place them in the Instant Pot with minced garlic and buffalo sauce.
- Seal the lid and cook on high pressure for 10 minutes. Ensure the steam release valve is sealed.
- While the chicken cooks, preheat your oven to 400°F (200°C). Poke holes in each sweet potato; wrap in foil and bake for about 45 minutes until soft.
- After cooking time is up, allow natural pressure release before shredding chicken inside the pot.
- Slice each baked sweet potato down the middle without cutting all the way through, then fill generously with shredded buffalo chicken.
- Top with sliced green onions and drizzle with ranch dressing if desired. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Pressure Cooking/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato (300g)
- Calories: 410
- Sugar: 6g
- Sodium: 890mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 80mg