Shredded Buffalo Chicken Stuffed Sweet Potatoes
- 1.5 lb. Springer Mountain Farms Chicken Breasts
- 1 cup Frank's Hot Sauce
- ¼ cup Salted Butter, melted
- 1 tsp. Garlic Powder
- ½ tsp. Cayenne
- ¼ cup Water
- 3 Sweet Potatoes, baked
- Ranch Dressing
- Chopped Chives
- Blue Cheese Crumbles
- Fresh Cilantro
- Add the Franks Hot Sauce to the bottom of the pressure cooker, along with the melted butter, garlic powder and cayenne.
- Whisk ingredients together until combined and then add the chicken breast. Toss to coat. Then add the water and pressure cook for 10 minutes.
- Once finished, switch from "sealing" to "venting" and allow the pressure cooker to release the steam for roughly 5 minutes.
- Remove the chicken breasts and shred them. Add the chicken back to the pressure cooker and mix together with the remaining sauce.
- To serve, cut the baked sweet potatoes in half. Stuff the middle with the shredded chicken and top with suggested garnishes. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/shredded-buffalo-chicken-stuffed-sweet-potatoes/
3.5.3251