Instant Pot Buffalo Chicken Stuffed Sweet Potatoes
These Instant Pot Buffalo Chicken Stuffed Sweet Potatoes are made with just 5 ingredients, and they couldn’t be easier to throw together! Perfect for meal prep. Paleo, Whole30, gluten free, dairy free!
Do you ever take a bite into a meal and you’re like WOW that is so good? That is this recipe. I honestly wasn’t expecting it to be so delicious since its only made with 5 ingredients, but the flavor combo is spot on! Costco now has Primal Kitchen Buffalo Sauce and I have to say…it is the best Whole30 compliant bottled sauce I’ve tried. They use cashew butter in it, so it’s creamy and not too spicy! These Buffalo Chicken Stuffed Sweet Potatoes are perfect for meal prep. You can make the components ahead of time and put it all together when you’re ready to eat!
Instant Pot Buffalo Chicken Stuffed Sweet Potatoes
What Ingredients You Need to Make These Buffalo Chicken Stuffed Sweet Potatoes
You only need 5 ingredients to make these. FIVE:
- Chicken breasts – I used 2 lbs which makes a ton of leftovers! I love to get these from Butcher Box. They are organic and delivered right to your doorstep, which is super convenient!
- Sweet Potatoes – look for big ones!
- Buffalo sauce – Like I mentioned, Primal Kitchen makes the best Whole30 compliant sauce in my opinion, and it’s now available at Costco! Some other clean brands include Tessemaes and The New Primal!
- Ranch Dressing – I like to use Tessemae’s for a convenient Whole30 option, or you can make your own using this recipe!
- Green onions
THAT’S IT! You could always add some crumbled bacon on top to really take things to the next level.
How To Make Shredded Buffalo Chicken In The Instant Pot
First of all, let me just say….if you don’t have an Instant Pot, they are life changing. This is the one I have. I know they might seem intimidating, but they couldn’t be easier to use!
To make Buffalo Chicken in the instant pot, simply place the chicken breasts into the bottom of the pot. Pour 10 oz of buffalo sauce over the chicken. Use tongs to turn the chicken breasts so they are coated and there is a good amount of sauce coating the bottom of the pot (this will prevent the burn notice). Cook on manual high pressure for 13 minutes, then quick release the steam. Use two forks to shred the chicken and place it back into the pot. You’re done!
How To Make Shredded Buffalo Chicken In The Slow Cooker
You can also make this in your Crock Pot. Simply place the chicken breasts in the pot, cover them with the sauce, and toss to coat. Cook on low for 8-10 hours or high for 3-4 hours. Shred and place back in the sauce.
How To Bake Perfect Sweet Potatoes in the Oven
It’s taken me a while to figure out how to make the perfect baked sweet potatoes. This method couldn’t be easier, too! Simply line a baking sheet with foil, and wash/scrub your sweet potatoes. Poke a few holes in each one using a fork. Place the potatoes on the baking sheet and bake at 425 for 40-50 minutes (the timing will depend on how big your potatoes are)! Bam, it’s that easy. No wrapping in foil, coating in oil, or anything else needed!
Looking For Some Other Delicious Instant Pot recipes? Check These Out!
Instant Pot Chicken & Sweet Potato Curry
Instant Pot Creamy Tomato Penne
If you try out these Buffalo Chicken Stuffed Sweet Potatoes, make sure to tag me on Instagram so I can see your creations! If you try this recipe and love it, a 5 star rating and review below would mean the world! Happy cooking!
*This post contains affiliate links. This means if you use one of these links to make a purchase, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 2 lbs boneless, skinless chicken breasts, can also sub boneless skinless thighs
- 4-6 sweet potatoes, scrubbed, If you only make 4, you'll have chicken leftover!
- 10 oz buffalo sauce, highly recommend Primal Kitchen but also love Tessemae's and The New Primal - all Whole30!
- dairy free ranch dressing , Tessemae's is great
- ½ cup chopped green onions
Equipment
Instructions
Sweet Potatoes
- Preheat your oven to 425. Line a baking sheet with foil. Poke some holes into the potatoes using a fork. Place the potatoes directly onto the foil-lined baking sheet and bake for 40-50 minutes, until they are fork-tender. The timing will depend on the size of the sweet potatoes - 50 minutes should be enough time for larger ones!
Instant Pot Instructions
- Place the chicken breasts at the bottom of the Instant Pot and pour the buffalo sauce on top. Use tongs to rotate the chicken so they get coated in the sauce, and so there is a layer of sauce on the bottom of the Instant Pot. This will ensure you don't get the burn notice!
- Cook on Manual High Pressure for 13 minutes, then quick release. Shred the chicken using 2 forks, then add it back to the pot with the sauce and toss to combine.
- Cut a slit in each cookd potato and fill each one with some of the shredded buffalo chicken. Top with ranch dressing and chopped green onions. Enjoy!
Slow Cooker Instructions
- Place the chicken breasts into the slow cooker. Pour the sauce on top and use tongs to rotate the chicken / coat them in the sauce. Cook on low for 8-10 hours or high for 3-4 hours. Shred using two forks, then return them to the pot and toss with the sauce.
- Cut a slit in each cookd potato and fill each one with some of the shredded buffalo chicken. Top with ranch dressing and chopped green onions. Enjoy!
Nutrition
7 Comments on “Instant Pot Buffalo Chicken Stuffed Sweet Potatoes”
Delicious and so simple to make.
We  weren’t sure we would like this  – but we LOVE!!! It’s on repeat at our house and have served it to company quite a bit. Make a double batch and it’s an easy thing to freeze for later, or take to a friend. Thanks Mary!!
So glad to hear it, Reagan! Thank you!
This recipe is a top favorite for my family. Â Delicious!
These are so good! My husband and I love this meal. Simple and so good. And that Buffalo sauce is 💯
Loved this! Made it exactly as written using Frank’s Red Hot Sauce (what we had on-hand), and Mary’s homemade ranch dressing recipe. It was delicious! My husband is on the picky side but he took one bite, and called it a keeper! Will definitely be adding into our meal rotation – thanks!
DELICIOUS! Another simple, flavorful and healthy spin on one of my favorite things. I absolutely loved this and that I could easily sub a regular potato for the sweet potato!