Yet another snow day. I have to be honest. I love the idea of snow days. Nowhere we HAVE to be, my littles and I all snuggled safely inside. Homemade dairy free hot chocolate. Quality time. Bonding.
And then there’s the reality. My husband has to stay on the Air Force Base to oversee the runways whenever there is snow, so I am a one woman show. Slushy mess tracked in and out. And then the kvetching —“I want a play date”. “I’m cold.” “My gloves are wet.” “Can we go sledding?” “I don’t want to go sledding.””I’m bored.”
I always imagine I will have more hours in the day during snow days. That I will spend some time having fun in the kitchen in between watching the kids throw snowballs. And it never freakin’ happens. Case in point: at 5:30pm tonight I realize I have absolutely no plan for dinner. I see my Instant Pot eyeballing me from across the kitchen and I am forever grateful. I have frozen chicken, some sweet potatoes, and buffalo sauce that is old but hopefully won’t give anyone E. Coli.
I toss it all in and cook on the poultry setting. I ended up adding more time because it was frozen but all in all, I had dinner in a blink. So while I did not have extra hours in the day, or peace or quiet, I did get a day with my littles and still put a whole food based dinner on the table. Sometimes our successes get measured a little differently than we expected. But that’s ok. Especially if we can avoid E. Coli as a bonus.
- 1 pound organic pasture raised chicken breast (I used frozen)
- 1 onion, diced
- 3 tablespoons dairy free butter, ghee, or vegan butter (divided)
- 3 tablespoons buffalo sauce (look for one with the fewest ingredients and dairy free)
- 16 ounces sweet potatoes, diced
- 1/2 teaspoon (or more) onion powder
- 1/2 teaspoon (or more) garlic powder
- Sea salt and pepper to taste
- Using the “Saute” feature on your Instant Pot, cook the onion in 1 tablespoon of the cooking fat.
- Once nicely browned, place your chicken, sweet potatoes, remaining butter or ghee, buffalo sauce, and spices into the pot.
- Secure the lid and use the “Poultry” feature. If your breasts are extra big and juicy (no offense) you may need 18 minutes. If you are using frozen chicken, you will need to cook for 30 minutes so you can select the “Manual” setting, using high pressure for 30 minutes.
- Make sure the steam vent is closed and allow to cook for allotted time.
- Once complete, quick release the steam vent and then remove the lid and serve.
- If you’d like to thicken the sauce, you can make a slurry with 1-2 tablespoons of arrowroot or cassava flour and then reintroduce to the hot Instant Pot and stir.
- Note: if your IP is having any issues coming to pressure, you can add a few tablespoons of water. You shouldn’t need much if any. I have never had to add extra liquid but I know some Instant Pot’s are extra picky!