Buffalo Chicken Stuffed Sweet Potatoes
Buffalo chicken sweet potatoes are made in the Instant Pot and stuffed inside perfectly cooked sweet potatoes. The best thing about it? This recipe is Whole30, Gluten Free and Paleo compliant, plus it’s made in just 20 minutes!!
Buffalo Chicken Stuffed Sweet Potatoes Recipe
Not only is this a whole30 buffalo chicken recipe that goes from ingredients to belly in under 20 minutes, but it is absolutely delicious!! These yummy stuffed sweet potatoes are topped with ranch, chopped celery, and fresh parsley — there is nothing boring about this meal, friends!
If you have an Instant Pot, stop whatever it is you’re doing and make this for dinner! The spicy kick of buffalo chicken paired with the sweetness of the potatoes is just divine. It’s the perfect way to serve a comfort food dish for busy weeknight dinners.
This healthy buffalo chicken is an easy meal, and my Instant Pot makes tons of other delicious dishes too. I love to make a classic pot roast in the pressure cooker and Instant Pot corned beef & cabbage is so tasty too.
But when I’m craving hot wings and need to stick to something a bit healthier, this recipe is what I turn to. The spicy and creamy shredded chicken loaded in a tender sweet potato is an irresistible combo that never gets old.
Why You’ll Love this Recipe
I love this recipe mainly because it’s so delicious, but there’s so many other reasons to love it too:
- The clean-up on this dish is super easy! You just throw everything in the Instant Pot. The chicken and the potatoes can cook together. The sweet potatoes stay above the cooking liquid so they don’t get mushy. Instead, they just get perfectly baked inside their skins!
- This dish only takes 20 minutes to make. Super quick and easy, so it’s great for busy weeknights when you need to get dinner on the table quickly.
- Buffalo chicken stuffed sweet potatoes are Whole30, gluten free and Paleo compliant. It’s a great meal to serve if you need to fit a lot of dietary restrictions.
Ingredients
Ready to make buffalo chicken sweet potatoes? Here’s the list of all the ingredients you will need to grab at the grocery store:
- boneless skinless chicken breasts or thighs
- buffalo sauce or hot sauce
- ghee
- chicken stock or water
- coconut aminos
- arrowroot powder
- onion powder
- garlic powder
- salt
- sweet potatoes
- parsley
- celery
- ranch dressing
Substitutions and Variations
I prefer to use chicken thighs because they have a little more flavor, but I almost always have chicken breasts in my freezer. Either would work great!
Frank’s red hot is my go-to hot sauce because it’s a classic! There are plenty of others, but if you’re looking for a Whole30 compliant version, then be sure to check the ingredients label.
If you’re not concerned about sticking to something soy free, you can use low sodium soy sauce in place of the coconut aminos.
You can totally substitute a different sauce in this recipe. Both Whole30 BBQ sauce or Whole30 Teriyaki sauces would be AMAZING in this. Substitute 1:1.
How to Make Buffalo Chicken Stuffed Sweet Potatoes
Ready for your mind to be blown? You can cook two things in your Instant Pot, separately, but at the same time. 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 this recipe! Since potato skins basically cook inside their own skins, no accessories are needed. And it worked perfectly! Here’s how to make this tasty recipe:
Place chicken breast into the Instant pot and add te seasonings and sauce, then put the trivet directly on top of the chicken.
Poke holes in your sweet potatoes and then place them directly on top of the trivet then secure the lid onto the Instant Pot, set to High Pressure for 15 minutes and cook.
While the chicken and potatoes cook, chop the celery stalks and mince the parsley.
Once the chicken is done, do a quick release of the pressure. Then remove the potatoes and chicken and set them aside.
Set the Instant Pot to saute mode, and whisk in the arrowroot powder. Bring to a simmer, stirring often, until thickened slightly.
Shred the chicken using two forks or a hand mixer, then return it to the simmering pot of buffalo sauce.
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!
Slow Cooker Adaptation
This cooks much of the same way in the slow cooker. 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! You could even cook your sweet potatoes in the microwave in advance, if you’d like.
How to Store Leftover Buffalo Chicken Stuffed Sweet Potatoes
For best results, store the shredded buffalo chicken and sweet potatoes separately. Transfer leftover chicken to an airtight container and store in the fridge for up to 4 days. Place the cooked sweet potatoes into an airtight container or wrap them individually in aluminum foil or plastic wrap, then store in the fridge for 3 to 4 days.
Leftover chicken and potatoes can also be frozen for up to 3 months. If you have a sweet potato that you already loaded up with toppings, then just transfer it to an airtight container and refrigerate for a day or two. For best results, reheat in an oven!
What to Serve with this Stuffed Sweet Potato Recipe
This dish really doesn’t need any side dishes, it’s an all-in-one meal! However, there are some tasty things you can serve alongside it if you’d like. A heaping serving of broccoli ranch slaw would be delicious. Some air fryer frozen green beans or air fryer asparagus would also be tasty.
You can also serve this up with an ice cold drink like peach iced tea or simple some infused water. And don’t forget the toppings! We use ranch dressing (or blue cheese dressing!), celery and fresh parsley but there are loads of different topping that you can use. Bacon, mushrooms, green onions, and Greek yogurt/sour cream are all tasty option to add.
Tips for Success
With these few simple tips and tricks, you can ensure that your dinner turns out as delicious as can be:
- Try to use sweet potatoes that are all similar in size so that they finish cooking at the same time. I recommend small to medium sized potatoes. If they’re too large, you may not be able to fit them in the pressure cooker.
- Wash your sweet potatoes really well before cooking. Ensure you get all the dirt off of them and get them as clean as possible.
- To easily shred chicken, throw it into your stand mixer with a paddle attachment and start on low speed. Increase the speed and keep going until the chicken is fully shredded.
FAQ
Absolutely! There are attachments for the Instant Pot that you can use to accomplish this, but you can also use the method that I do. I simply use the trivet that the pressure cooker comes with and set it on top of the raw chicken to separate it from the sweet potatoes. Works great every single time!
If you pull your food out of the Instant Pot and your sweet potatoes aren’t done, then pop them into the microwave for a few minutes to finish cooking. Once you have fork tender sweet potatoes, they’re ready to eat!
More Instant Pot Recipes
- Instant Pot Swedish Meatballs
- Chipotle Barbacoa Salad Bowls
- Instant Pot Spaghetti Squash with Meat Sauce
- Instant Pot Chicken Fajitas
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Buffalo Chicken Stuffed Sweet Potatoes
Equipment
Ingredients
Buffalo Chicken & Sweet Potatoes
- 1 lb chicken breasts
- 1/3 – 1/2 cup hot sauce depending on how spicy you like it!
- 2 tablespoon coconut aminos
- 3 tablespoon chicken broth or water
- 4 tablespoon ghee
- 1/4 teaspoons onion powder
- 1/4 teaspoons garlic powder
- 1/4 teaspoons salt
- 1/2 teaspoons arrowroot powder
- 4 small-medium sweet potatoes 2-2.5 inches in diameter
Serve with
- 3-4 stalks celery
- 1/4 – 1/2 cup ranch dressing Whole30-compliant
- 2 tablespoon parsley fresh
Video
Instructions
Cook the Chicken and Potatoes
- Wash the sweet potatoes and poke each one with a fork a few times. This allows steam to release so the potatoes don't explode while cooking.
- Add the chicken, hot sauce, ghee, broth, coconut aminos and seasonings to the Instant Pot.
- Place the trivet on top of the chicken. Set your potatoes on top of the rack. Cover and set to High Pressure for 15 minutes.
Prep the Toppings
- While the chicken and potatoes cook, chop the celery stalks and mince the parsley.
Assemble and Serve
- Manually release the pressure in the Instant Pot (carefully!) by turning the steam release valve. Remove the potatoes and the chicken and set them aside.
- Set the Instant Pot to saute mode, and whisk in the arrowroot powder. Bring to a simmer, stirring often, until thickened slightly.
- Shred the chicken using two forks or a hand mixer. Return it to the simmering pot of buffalo sauce.
- 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!
