Buffalo Chicken Stuffed Potatoes
By :Marci Buttars
Print Recipe
Votes: 17
Rating: 5
Rate this recipe!
Cuisine American
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Chicken Broth, Potatoes
Prep Time 15 minutes
Cook Time 16 minutes
Servings
6 servings
Ingredients
  • 1 1/2 cups chicken broth
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 - 3 pounds chicken thighs boneless, skinless
  • 1/2-1 cup Frank’s Red Hot Wings Sauce Buffalo
  • 6 small-medium russet potato or sweet potato, about 1 per person
Optional toppings
  • blue cheese crumbles
  • chopped celery
  • shredded sharp cheddar cheese
  • sour cream and chive sauce
  • bacon
  • minced chives
Sour Cream and Chive Sauce
  • 3/4 cup sour cream light or regular
  • 2 teaspoons minced chives
  • 1 clove garlic minced
  • salt to taste
  • pepper to taste
Cuisine American
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Chicken Broth, Potatoes
Prep Time 15 minutes
Cook Time 16 minutes
Servings
6 servings
Ingredients
  • 1 1/2 cups chicken broth
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 1/2 - 3 pounds chicken thighs boneless, skinless
  • 1/2-1 cup Frank’s Red Hot Wings Sauce Buffalo
  • 6 small-medium russet potato or sweet potato, about 1 per person
Optional toppings
  • blue cheese crumbles
  • chopped celery
  • shredded sharp cheddar cheese
  • sour cream and chive sauce
  • bacon
  • minced chives
Sour Cream and Chive Sauce
  • 3/4 cup sour cream light or regular
  • 2 teaspoons minced chives
  • 1 clove garlic minced
  • salt to taste
  • pepper to taste
Votes: 17
Rating: 5
Rate this recipe!
Instructions
  1. Pour chicken broth into the pressure cooker pot. Add paprika, cumin, garlic powder, onion powder, salt and pepper; stir. Add chicken thighs and stir.
  2. Arrange chicken in a single layer on the bottom of the pan (or as close to a single layer as possible).
  3. Place a tall trivet on top of the chicken and arrange russet or sweet potatoes on top (no need to poke holes in the potatoes).
  4. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 16 minutes.
  5. Meanwhile, whisk the sour cream and chive sauce ingredients together in a small bowl and set aside (the sauce can be prepared up to 3 days in advance)
  6. When pressure cooking is complete, use a natural release.
  7. Place potatoes on a plate and cover with foil to keep warm.
  8. Remove chicken from the pot and discard liquid. Place chicken in a bowl and shred. Pour Franks Red Hot sauce over the chicken. Add more sauce to increase spice level.
  9. To serve, slice the potatoes long ways and fluff. Top with shredded buffalo chicken and desired toppings.
Recipe Notes

Feel free to mix up toppings and type of potato as desired!

15 replies
  1. Pima49
    Pima49 says:

    Taste is perfect. Husband likes it HOT so i like that you can just put in a little hot sauce then he can add his own on his plate. Take into account while making this the cool down. I did a manual cool down after 10min natural, it was late.

  2. Kfanning
    Kfanning says:

    Great one! Even my picky son loved it. Substituted the sour cream topping for a swirl of ranch dressing and went light on the hot sauce. Will do this one again for sure. Only comment is that it should be listed in the “easy” section.

  3. Poppy
    Poppy says:

    Awesome. Easy. Used hot buffalo. Full natural release was about 30 min. Potatoes fully cooked, held shape. Chicken shredded like butter!

  4. Wergood
    Wergood says:

    Delicious! Didn’t make as stuffed but chicken was moist and very flavorable. Potatoes done perfectly. Definately make again.

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