Buffalo Chicken Stuffed Sweet Potato Instant Pot Recipe | Danielle Walker

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

Start with 3 boneless skinless chicken breasts, using whatever is on sale or in the freezer.

Make buffalo sauce by combining ghee, hot sauce, minced garlic, cayenne, and white wine vinegar in a bowl.

Stir the mixture to ensure chicken is evenly coated.

Set the Instant Pot to manual high pressure for 10 minutes with the chicken inside.

While the chicken cooks, chop vegetables (celery and carrots) and prepare the dressing.

For the dressing, combine avocado oil mayonnaise, lemon juice, crumbled goat cheese, and coconut milk in a bowl.

Once the chicken is done, release the pressure and add the chopped vegetables to the pot, cooking for one more minute.

Remove the chicken from the pot and chop it into pieces.

Return the chopped chicken to the pot with the vegetables and stir to combine.

Ensure everything is heated through, then serve over roasted sweet potatoes that have been cooking in the oven for 30 to 40 minutes.

Top the dish with the prepared dressing and garnish with cilantro, chives, or green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens