The spicy Buffalo sauce pairs so well with the sweetness of the tater - it is truly a match made in heaven. It is so easy and filling and nutritious, not to mention delicious. Just throw some chicken in your instant pot, throw some sweet potatoes in the oven, sit back and relax!
The hardest part of this recipe is waiting 45 minutes for your sweet potatoes to cook, but trust me it’s worth it. You could also cook them in the instant pot before the chicken or microwave them for a shorter cook time.
You can chop up some green onions (or chives) while your chicken cooks. Once your chicken is done, mix in a little extra Buffalo sauce and shred it up in the instant pot with two forks.
Ingredients:
2 medium Sweet Potatoes
1 lb Chicken Breast
3 Tbsp Buffalo Sauce (The New Primal is my favorite)
2 Tbsp Butter (like Kerrygold)
Green Onion, chopped
Kite Hill Foods chive cream cheese
Directions:
- Roast whole sweet potatoes at 425 degrees for 45 minutes
- While the potatoes cook, add chicken to an instant pot with 2 tbsp Buffalo sauce and the butter. Cook at high pressure for 12 minutes
- Once the chicken is done, either natural release or manual release (I never notice a difference) and shred it up right in the pot. Add the remaining tbsp of Buffalo sauce and mix together
- Slice potatoes lengthwise, so you have 4 long halves, and fill with the chicken. Top with a dollop of the cream cheese (you could also use sour cream, greek yogurt or ranch), green onion and a drizzle of Buffalo sauce
Makes 3-4 servings
Leftovers are great reheated in the toaster oven, regular oven or microwave.