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SMU: 10 Day Challenge: Dinner: Part 2: Recipe 2: Instant Pot Buffalo Chicken Two Ways


Course: Main Course

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Yield: 4



  • Buffalo Chicken:
  • 1 lb frozen chicken
  • 1-2 cups chicken broth or water
  • 1 cup buffalo wing sauce (not just hot sauce)
  • Yogurt Blue Cheese Dressing:
  • 1 cup plain yogurt (fat free to full fat is fine)
  • 12 cup blue cheese crumbles
  • 1 tsp apple cider vinegar
  • Salt and pepper to taste
  • Sweet Potatoes:
  • 4 small sweet potatoes
  • Mason Jar Salad:
  • 2 heads romaine lettuce
  • 2 carrots
  • 2 stalks celery
  • 14 cup sunflower seeds
  • 14 cup blue cheese crumbles
  • 14 cup raisins


  1. Put frozen chicken breasts in the pot of the Instant Pot. Add chicken broth or water, being sure there’s enough to full cover the chicken breasts.
  2. Cover with lid and set to Seal. Select “Chicken” setting.
  3. Allow to come to pressure and run through cycle. Quick release pressure when done.
  4. Remove chicken from Instant Pot to a bowl and shred with 2 forks or with a potato masher.
  5. Toss with 1/2 cup buffalo wing sauce. Taste for flavor and add more as needed.
  6. Mix together all of the ingredients. Taste for seasoning and adjust as needed. Store for up to a week in a covered container.
  7. Preheat oven to 425 degrees F.
  8. Place washed sweet potatoes on a baking sheet lined with parchment paper or tinfoil.
  9. Bake 20-30 minuts in oven until easily pierced with a fork.
  10. To serve, split open cooked sweet potatoes and top with buffalo chicken and blue cheese dressing.
  11. Line up 4 quart sized mason jars or other similarly sized conteiners.
  12. Place 1/4 of blue cheese dressing into the bottom of the container.
  13. Dice carrots and celery and put 1/4 of each into each container.
  14. Add 1/4 of cooked buffalo chicken to each.
  15. Top each with 1 Tbsp blue cheese, raisins, and sunflower seeds.
  16. Store 3-5 days in fridge. Shake to combine before enjoying.

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