I first heard about the "new" pressure cooker a few years ago. I didn't give it much thought as the words PRESSURE and COOKER remind me of my grandmother and canning which always seemed complicated and dangerous to me.

Fast forward a few years.. WHAT? You can put frozen chicken in a pot with a little liquid and sauce and it tastes THAT GOOD in less than an hour?

I finally jumped on the Instant Pot bandwagon about 6 months ago and my adventure is just getting started. I have not created a meal in it yet that we didn't love and I continue to be amazed by the incredible variety of food that I can quickly prepare. Everything from baked sweet potatoes, to hardboiled eggs to stews to pork chops to quinoa. Amazing!

One evening I had forgotten to thaw chicken for dinner and realized it at about 5pm. I turned to my trusty Instant Pot and began experimenting and here's what I came up with.

Buffalo Chicken With Sweet Potatoes

Don't judge. I know it sounds weird.

My family LOVED it and I bet yours will too!!!

Give it a try and let me know. By the way- I served this over sauteed cabbage and cauliflower rice and highly recommend!

Ingredients:

• 1 pound frozen chicken breast (thawed also fine)
• 1 onion, diced
• 3 tablespoons ghee (coconut oil will also work)
• 3 tablespoons buffalo sauce (I used Frank's)
• 16 ounces sweet potatoes (I used frozen)
• 1/2 teaspoon (or more) onion powder
• 1/2 teaspoon (or more) garlic powder
• Sea salt and pepper to taste

 Directions:

1. Using the “Saute” feature cook the onion in 1 tablespoon of the cooking fat.
2. Once nicely browned, place your chicken, sweet potatoes, remaining butter or ghee, buffalo sauce, and spices into the pot.
3. Secure the lid and use the “Poultry” feature. If your breasts are large choose "Manual" for 18 minutes. If you are using frozen chicken, you will need to cook for 30 minutes on manual.
4. Make sure the steam vent is closed and allow to cook for allotted time.
5. Once complete, quick release the steam vent and then remove the lid and serve over sauteed cauliflower rice.
6. Note:  This can also be made in the crockpot.  Add 1 T. extra buffalo sauce and 1/2 cup chicken broth or water. Cook on low for 4 to 6 hours and use thawed chicken if possible.