Pressure Cooker Buffalo Chicken Stuffed Potatoes

Need a simple, delicious and adaptable one pressure cooker pot dinner? We’ve got you covered!

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.


– Chicken broth – Smoked paprika – Cumin – Garlic powder – Onion powder


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

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 for 16 minutes.


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


When pressure cooking is complete, use a natural release. (Could also do a 10 minute natural release followed by a quick release of any remaining pressure).


Place potatoes on a plate and cover with foil to keep warm. Remove chicken from the pot and discard liquid. Place chicken in a bowl and shred. Pour Franks Red Hot sauce over the chicken.

Swipe up for the full recipe!