Instant Pot Buffalo Chicken Stuffed Potatoes

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recipe by Marci Buttars

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Buffalo Chicken Stuffed Potatoes

Inspired by:

recipe updated Feb 4, 2020


  • Fresh chives icon
    Fresh chives
    2 tsp (2g)
  • Chicken broth icon
    Chicken broth
    1.5 cups (374g)
  • Smoked paprika icon
    Smoked paprika
    1 tbsp (6g)
  • Ground cumin icon
    Ground cumin
    1.5 tsp (3g)
  • Garlic powder icon
    Garlic powder
    1.5 tsp (4g)
  • Onion powder icon
    Onion powder
    1.5 tsp (4g)
  • Salt icon
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • Chicken thigh icon
    Chicken thigh
  • Russet potato icon
    Russet potato
    6 (1080g)
  • Sour cream icon
    Sour cream
    ¾ cup (180ml)
  • Garlic clove icon
    Garlic clove
  • Salt icon
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch
  • Wing sauce icon
    Wing sauce
    1 cup (about 252g)


  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Inner pot
  • kCook icon Plate

Step preview

  1. Add chicken broth, smoked paprika, ground cumin, garlic powder, onion powder, salt and black pepper to the inner pot
  2. Stir
  3. Add chicken thighs to the inner pot
  4. Place a tall trivet on top of the chicken
  5. Arrange russet potato in the inner pot
  6. Close and lock the lid and turn the steam release handle to Sealing
  7. Pressure cook - Manual, High, 16 min
  8. Whisk sour cream, fresh chives, garlic clove, salt and black pepper into a clean small bowl then set aside
  9. Natural release
  10. Place potatoes a clean plate
  11. Cover loosely with foil
  12. Transfer chicken to medium bowl
  13. Shred
  14. Mix wing sauce into the chicken
  15. Slice potatoes lenghthways and fluff with fork
  16. Top with chicken and sauce
  17. Top with sour cream mixture
  18. Serve
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