Whole30 Buffalo Chicken Stuffed Sweet Potatoes

Whole30 Buffalo Chicken, made in the Instant Pot and served inside perfectly cooked sweet potatoes. They’re topped with ranch, chopped celery, and fresh parsley. There is nothing boring about this meal, friends! And the best part? It’s made in just 20 minutes!!

If you have an Instant Pot, stop whatever it is you’re doing. This recipe is going to CHANGE YOUR LIFE, so I’m going to go ahead and recommend that you read this whole post. Not only is this a delicious Whole30 Buffalo Chicken recipe that goes from ingredients to belly in under 20 minutes, but it is absolutely delicious, and I’m about to teach you something that’s going to save you SO MUCH TIME.

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Now before we go any further… have you seen my Paleo Buffalo Chicken Nachos? No? Okay, go there really quick, then come back here. I’ll wait (wink).

The mind-blowing Instant Pot secret I stumbled upon:

There’s a thing. It’s called pot-in-pot cooking. And it’s exactly what it sounds like, you put a pot inside a pot. Basically anything that might scorch (rice) or need to be contained (eggs) would be placed in some other container and then placed into the Instant Pot. Sure, that makes sense. But there’s another part of pot-in-pot cooking I hadn’t heard of before! YOU CAN COOK TWO THINGS IN YOUR INSTANT POT SEPARATELY AT THE SAME TIME. You can actually stack two different foods inside the Instant Pot and cook TWO things separately, at once! OH my goodness. Did you know that already or is it news to you too? Because I had NO IDEA. Inside my head, I can’t stop singing, “A whole new worrrrlllddddd..” and pretending I’m Princess Jasmine. But I digress.

There are lots and lots of Instant Pot accessories available for pot-in-pot cooking, but I figured out something super cool — you don’t need them for everything if you have oven safe containers that fit inside your Instant Pot. So I knew I wanted to try to cook chicken and sweet potatoes at the same time. My plan was to cook the chicken on the bottom, then cook the potatoes inside an oven-safe glass container stacked on top. There was only one problem – I didn’t have one that’d fit inside the Instant Pot, and I wasn’t about to go out and buy more kitchen stuff (that’s the last thing I need), so I wondered… Since potato skins basically cook inside their own container, their skins, anyhow, maybe I could just do without. My trick for the adapted pot-in-pot method was born. And guess what? IT WORKS.

Ready to have your mind blown? Watch this (the whole thing!):

Step by Step instructions to make this dish at home!


This adapted method is fool proof! I’m not even joking, it’ll change the way you cook! Just set your chicken and sauce/seasonings in the Instant Pot, then put the trivet directly on top of the chicken. Put the sweet potatoes directly on top of the trivet and cover. That’s it! The sweet potatoes stay above the cooking liquid so they don’t get mushy, they just get perfectly baked inside their skins. Delicious! *If you’re wondering, this is the Instant Pot/Pressure Cooker I use.

How to make this Whole30 Buffalo Chicken

Ever since the first time I tried it, chicken has been one of my favorite things to make in the Instant Pot (just check out my Instant Pot BBQ Chicken & Ranch Sliders recipe!)! It always comes out tender and perfect, totally ready to be shredded and perfect for a quick and easy dinner.

Just a handful of ingredients are all you need to make this absolutely amazing Whole30 compliant meal!

Here I use my adapted pot-in-pot method to make shredded Whole30 Buffalo Chicken and sweet potatoes, but you can absolutely use this method to make ranch chicken, bbq chicken, chipotle chicken, garlic and lemon chicken… I mean the list goes ON AND ON. The only thing is, when you follow this recipe, it has to be chicken and it has to be sweet potatoes. Of course you can cook two other things together this way, but the two cook times need to line up almost exactly. I’ll keep experimenting with things that would work together, but for now, the flavor combos are endless!

Whole30 Buffalo Chicken Variations:

  1. Substitute a different sauce for a totally different experience. Both Whole30 BBW sauce or Whole30 Teriyaki sauces would be AMAZING in this.
  2. This would work in a slow cooker, too! Note: You just have to have a trivet or oven safe container that fits inside to keep the potatoes above the liquid. My slow cooker is awkwardly oval in shape so that’s a tall order for me, but if you have that, great!
  3. Use a different cut of meat. Chicken thighs would work well here, too — just use boneless & skinless (the cook time has to be the same as the potatoes and bone-in takes longer).
Instant Pot Buffalo Chicken

Are you going to make this Whole30 Buffalo Chicken AND sweet potatoes, all at once? Drop a comment and tell me if you were in on the secret, or if this is something new to you, too! And if you do make it, I’d love to see! Tag me on Instagram @cookathomemom!

Pin to your Paleo & Whole30 recipe board:

Whole30 Instant Pot Buffalo Chicken Stuffed Sweet Potatoes
5 from 5 votes

Instant Pot Whole30 Buffalo Chicken Stuffed Sweet Potatoes

The BEST Whole30, Paleo, and Gluten Free 20 minute meal!

Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 592 kcal


Buffalo Chicken

  • 1 lb chicken breasts
  • 1/3 – 1/2 cup hot sauce depending on how spicy you like it!
  • 2 tbsp coconut aminos
  • 3 tbsp chicken broth or water
  • 4 tbsp ghee
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp arrowroot powder
  • 4 small-medium sweet potatoes 2-2.5 inches in diameter

Serve with

  • 3-4 stalks celery
  • 1/4 – 1/2 cup compliant ranch dressing
  • 2 tbsp fresh parsley


Cook the Chicken and Potatoes

  1. Wash the sweet potaoes and poke each one with a fork a few times. This allows steam to release so the potatoes don't explode while cooking.

  2. Add the chicken, hot sauce, ghee, broth, coconut aminos and seasonings to the Instant Pot.

  3. Place the trivet on top of the chicken. Set your potatoes on top of the rack. Cover and set to High or Meat for 15 minutes.

Prep the Toppings

  1. While the chicken and potatoes cook, chop the celery stalks and mince the parsley.

Assemble and Serve

  1. Manually release the pressure in the Instant Pot (carefully!). Remove the potatoes the chicken and set them aside.

  2. Set the Instant Pot to saute mode, and whisk in the arrowroot powder. Bring to a simmer, stirring often, until thickened slightly.

  3. Shred the chicken using two forks or a hand mixer. Return it to the simmering pot of buffalo sauce.

  4. Serve the chicken inside the potatoes, add more hot sauce if you'd like, then drizzle with ranch and top with some sliced celery and parsley. Season with salt and pepper and enjoy!

Recipe Notes

Arrowroot powder is used in Paleo and Whole30 recipes to thicken the sauce a bit. I whisk it in and let the Buffalo sauce simmer and reduce a little.

That said, if you don’t already have it in your pantry, you don’t need to go out and buy it. The consistency of the sauce won’t be quite as sticky and thickened, but it’ll still taste absolutely delicious. You can definitely leave it off!