Instant Pot Buffalo Chicken Stuffed Sweet Potatoes

Last fall, Brad and I did our first Whole 30. It was everything you've heard it to be: hard, easy, then hard again. And life changing. The way we have eaten since last September has definitely changed, but it hasn't taken away our excellent ability to overeat on vacations. We tend to reach the end of summer needing a reset and this summer is no different. So, we are starting another Whole 30, awkwardly, in the middle of this month. The timing just works out better and this way we can be on our way to feeling energized and able to take on anything before the craziness of the new school year begins. In preparation, I've been collecting all my favorite Whole 30 recipes to share with you here! Even if you aren't planning to do a Whole 30 ever in your entire life, I think these recipes will still find their way to your table and you. will. love. them. So much flavor, so easy to make, and such short ingredient lists. YES. 

The first recipe I want to share with you is for these Instant Pot Buffalo Chicken Stuffed Sweet Potatoes. This is truly one of the easiest recipes on the planet. If you can push a few buttons, you can make this with ease. I'm a big time fan of anything involving buffalo chicken, so this is high on my list of must-makes when I'm doing Whole 30. 

Kid tip: if your little ones won't eat this with the spicy sauce, simply remove some of the shredded chicken from the Instant Pot before adding the hot sauce. EASY. Serve with a side of fresh cut veggies for everyone to grab at the table and you're good to go! 

Instant Pot Buffalo Chicken Stuffed Sweet Potatoes

Serves 4 + leftover chicken

Prep: 5 minutes

Total cook time: 30 minutes 

*note: this makes plenty of chicken so that you have leftovers for later in the week! 

• 4 pounds boneless, skinless chicken thighs
• 1/2 cup chicken broth
• 4 medium sweet potatoes, scrubbed clean
• 4 cups baby spinach
• 1 - 1 1/2 cups hot sauce (Frank's or Cholula both work well)
• 1 egg, room temp
• 1 cup avocado oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
• 1 teaspoon fresh thyme, minced (or 1/4 teaspoon dried)
• 1 teaspoon fresh dill, minced (or 1/4 teaspoon dried)
• 1/4 cup full fat coconut milk*
• salt and pepper to taste

1. Take your cleaned sweet potatoes and poke them with a fork a few times. Set your rack inside the instant pot, along with 1 cup of water. Place the potatoes on the rack, lock the lid in place, set the valve to seal, press Manual, and set the timer for 9 minutes. If your sweet potatoes are larger, set for 10 minutes. 
2. When the timer goes off, release the valve VERY CAREFULLY with an oven mit on your hand so you don't burn yourself. Remove the sweet potatoes and set them on a plate to the side. Remove the rack from you Instant Pot and carefully clean out any remaining liquid. 
3. Season the chicken with salt and pepper on both sides. Set the chicken in your instant pot and add the chicken broth. Lock the lid and seal the valve. Push the poultry button and set for 15 minutes. 
4. When the timer goes off, release the valve VERY CAREFULLY with an oven mit on your hand so you don't burn yourself. When the pressure has fully released, use two forks to shred the chicken. If you are setting chicken aside for kiddos, this is the time! Then, add the hot sauce and spinach and stir to combine. Let the chicken sit in the broth/hot sauce for a few minutes to soak it all up. 
5. While the chicken rests, mix up your dressing. Crack the egg into a large mason jar. Slowly add the avocado oil, then use an immersion blender to sort of trap the egg (the immersion blender should be all the way at the bottom of your jar) then slowly blend, moving the blender up and down slightly, until the oil and egg have come together to form a beautiful, creamy base. Add the lemon juice, salt, pepper, parsley, thyme, and dill. Stir to combine. Add the coconut milk, 1 tablespoon at a time, until the dressing reaches your desired consistency. 
6. To serve, cut the sweet potatoes open lengthwise and fluff up the inside with a fork. Add the chicken and spinach mixture, drizzle with dressing, and add extra hot sauce if desired. 

* Since you are using the coconut milk to thin out your dressing, be sure the solid and liquid layers are fully combined. You can do this by shaking the can vigorously, OR you can dump it all in a blender and pulse until smooth.