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In my book there’s nothing better than an easy dump and go recipe, and this Instant Pot Buffalo Chicken does exactly that! Simply dump all the ingredients into the Instant Pot and in a few minutes you have incredibly delicous and perfectly cooked buffalo chicken.
I love to use this dish as a protein side for my meal prep and usually serve it over rice or quinoa, but you could also serve it as a dip, as a quesadilla or even just on its own!
Instant Pot Buffalo Chicken is an extremely easy recipe that creates a super flavorful dish. It’s perfect for a quick week night dinner and is low calorie, 0 carbs and packed with protein!
Equipment
Ingredients
- 1 lb bonesless, skinless chicken breast
- ¾ cup Frank’s Red Hot Sauce
- ½ cup water
- 1 tbsp butter
- 1 tbsp ranch seasoning
How to Make Buffalo Chicken in the Instant Pot
- Pour ½ of the hot sauce and water on the bottom of the Instant Pot.
- Place the chicken on top, then cover with the remainder of the hot sauce, water, ranch and butter.
- Seal the Instant Pot and set it on manual pressure for 15 minutes (it will take 5-10 minutes to come to pressure, more if using frozen chicken)
- Once done, allow the Instant Pot to naturally release for 5 minutes.
How to Store Leftovers
Leftovers should be stored in an airtight container in the refridgerator for up to 5 days.
Leftovers can also be frozen! Store in an airtight container (I like to use Ziploc Freezer Bags) and store for up to 6 months. To defrost, remove from the freezer and place in refrigerator for 24 hours before serving.
How to Serve Buffalo Chicken
This buffalo chicken is a great served in sandwiches, on top of rice like a burrito bowl (or you could do cauliflower rice to keep it low carb), or as a cheesy pocket like in this Air Fryer Cheesy Buffalo Chicken Pockets!
More Healthy Instant Pot Recipes
Skinny Cheesy Sous Vide Egg Bites
Recipe
Instant Pot Buffalo Chicken
Instant Pot Buffalo Chicken is a quick and easy dish that's incredibly flavorful. It's a perfect dish to make for a healthy lunch or dinner and is low in calories and packed with protein!
Ingredients
- 1 lb bonesless, skinless chicken breast
- ¾ cup Frank's Red Hot Sauce
- ½ cup water
- 1 tbsp butter
- 1 tbsp ranch seasoning
Instructions
- Pour ½ of the hot sauce and water on the bottom of the Instant Pot.
- Place the chicken on top, then cover with the remainder of the hot sauce, water, ranch and butter.
- Seal the Instant Pot and set it on manual pressure for 15 minutes (it will take 5-10 minutes to come to pressure, more if using frozen chicken)
- Once done, allow the Instant Pot to naturally release for 5 minutes. Shred chicken and serve!
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Nutrition Information:
Yield: 4 Serving Size: ¼ recipeAmount Per Serving: Calories: 118Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 62mgSodium: 2040mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 24g
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