Cook your chicken together with your choice of russet or sweet potato in the electric pressure cooker, and WA-LAA!  Buffalo Chicken Stuffed Potatoes are served.

INGREDIENTS: - chicken broth - smoked paprika - cumin - garlic powder - onion powder - salt - pepper - boneless, skinless chicken thighs - Frank’s Red Hot Wings Sauce 

INSTRUCTIONS: Pour chicken broth into the pressure cooker pot. Add paprika, cumin, garlic powder, onion powder, salt and pepper; stir.

Add chicken thighs and stir. Arrange chicken in a single layer on the bottom of the pan (or as close to a single layer as possible).

Place a tall trivet on top of the chicken and arrange russet or sweet potatoes on top. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure.

Meanwhile, whisk the sour cream and chive sauce ingredients together in a small bowl and set aside.

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