Ingredients
The following ingredients have 6 Servings
- 1 1/2 cups chicken broth
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 - 3 pounds chicken thighs (boneless, skinless)
- 1/2-1 cup Frank’s Red Hot Wings Sauce (Buffalo)
- 6 small-medium russet potato (or sweet potato, about 1 per person)
- blue cheese crumbles
- chopped celery
- shredded sharp cheddar cheese
- sour cream and chive sauce
- bacon
- minced chives
- 3/4 cup sour cream (light or regular)
- 2 teaspoons minced chives
- 1 clove garlic (minced)
- salt (to taste)
- pepper (to taste)
Instruction
- 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 (no need to poke holes in the potatoes).
- 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 (the sauce can be prepared up to 3 days in advance)
- When pressure cooking is complete, use a natural release.
- 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. Add more sauce to increase spice level.
- To serve, slice the potatoes long ways and fluff. Top with shredded buffalo chicken and desired toppings.
