Easy Instant Pot Buffalo Chicken Stuffed Sweet Potato

I love a great Buffalo Chicken recipe, especially when it is as healthy as this one!  This Easy Instant Pot Buffalo Chicken Stuffed Sweet Potato is a healthy version of your favorite game day indulgence.

Being on this so called detox for the past 2 weeks has been a bit of a challenge especially when I LOVE dairy and carbs.  This recipe provides all of the flavor of a traditional Buffalo Chicken dish or dip without all the fat and calories.  Ohh and did I mention that not only is it packed with protein and healthy carbs it is Gluten free and if you opt to not use the Blue Cheese Yogurt dressing is dairy free as well!

Using an Instant Pot for this recipe you can have a delicious healthy meal on your table in less than 30 min total cook time.  BONUS!  Plus the Instant Pot literally does all of the heavy cooking work for you leaving you with time to spare, for me that usually means helping kids with homework….but I digress.

The Instant makes the most tender shredded chicken and when coated in spicy hot sauce paired with the light texture of the sweet potato!  That makes this recipe a winner winner chicken dinner in my families book.

This recipe also makes a lot of shredded chicken so I typically set some aside to save for the kids if they don’t want sauce or to put in salads for lunch the next day.  Makes meal prepping super simple!

This is not a sponsored post, I did however use a lot of name brand ingredients because well they are delicious!

So try this recipe for Easy Instant Pot Buffalo Chicken Stuffed Sweet Potato and enjoy a delicious healthier twist on a traditional bar food favorite.

Enjoy!

 

Ingredients:

• 3 Chicken Breasts, boneless and skinless
• 1/2 Cup chicken broth
• 2 Medium sweet potatoes, washed
• 1 – 1 1/2 Cups Frank’s hot sauce
• 1 tsp Original Mrs. Dash Seasoning
• 3 Tbs Bolthouse Farms Creamy Blue Cheese Yogurt Dressing
• 1 Jalapeno, seeded and diced for garnish
• 1 Celery Stalk, diced for garnish
• Salt and pepper to taste

 

Directions:

Take your sweet potatoes and poke them with a fork a few times on all sides. Place your rack inside the instant pot, along with 1 cup of water. Set the potatoes on the rack, lock the lid in place, seal the valve, press Manual, and set the timer for 9 minutes.

Release the valve very quickly when the timer goes off. Remove the sweet potatoes and set them on a plate then cover with foil so they don’t get too cool.

Next remove the rack from you Instant Pot and clean out any liquid, be careful as the pot will be hot!

Season the chicken with salt and pepper. Set the chicken in your instant pot and add the chicken broth then sprinkle in the Mrs. Dash Original seasoning. Lock the lid and seal the valve. Push the poultry button and set for 15 minutes.

When the timer goes off, let the instant pot naturally release the steam. When the pressure has fully released, open the lid and place the chicken breasts on a cutting board.  Use two forks to shred the chicken.

In a medium size mixing bowl place the shredded chicken in, then, add the hot sauce and stir to combine.

Let the chicken sit in the hot sauce for a few minutes to soak it all up.

Cut the sweet potato in half lengthwise.

Spoon some of the shredded chicken and hot sauce mixture onto the potato.

Drizzle with the Bolthouse Farms Blue Cheese Yogurt dressing and garnish with diced jalapeno and celery.

Pin this Easy Instant Pot Buffalo Chicken Stuffed Sweet Potato to your favorite Instant Pot Pinterest board to make later!