Buffalo Chicken Stuffed Sweet Potato

0 Preheat oven to 400F. Wash sweet potatoes and prick all over with the tines of a fork. Place on oven rack.
1 While the sweet potatoes bake, add the chicken breasts in instant pot with 1/2 cup water or chicken broth. Cook at high pressure for 25 minutes. When the 25 minutes it up do a quick release. 
2 Take the chicken out and shred it either by hand using forks or with a stand or hand mixer. Once shredded pour buffalo sauce over chicken and mixed until well combined. 
3 When sweet potatoes are soft, remove from oven and slice down the middle carefully. Push ends in, using a towel or potholder to protect your hands, to open the sweet potato a little. Stuff with buffalo chicken mixture and top ranch dressing and garnish with sliced green onions.