This recipe is easy, quick and tasty way to batch prep a protein or feed many people at once!
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients:

Instructions:

Plug in your instapot and set to poultry and pressure cook for 15 minutes.
Note: Your instapot will take 10 minutes to come up to temperature.
As the instapot is heating – pour in a bit of the Frank’s Red Hot Sauce to coat the bottom of the instapot. This prevents the chicken from sticking when finished.
Place your chicken into the instapot side by side, not stacked.
Pour the rest of Frank’s Red Hot Sauce into the instapot.
Season with Garlic Powder, Onion Powder, Salt & Pepper to taste.
Place your 4 Table Spoons of Kerry Gold Butter right on top.
Place the lid of your instapot on and make sure your dial is set to ‘sealed’.
When your instapot finishing cooking, turn it off and wait for the steam to naturally release (10 or so minutes) – AKA don’t touch that dial.
Grab your cutting board and forks. Pull each breast out of the instapot one by one and shred with your forks.
Once the chicken has been shredded, place the meat back into the pot with the juices so the sauce can be absorbed into the chicken. Let it sit for 5 minutes.
Enjoy!

>>> Ways I might want to add to the recipe to add different flavors or stretch the portion if I don’t have a lot of chicken or want to make A LOT:

Sautee half an onion in the instapot – then add Frank’s red hot to the bottom of the pan, then chicken, etc.
Add a can of Rotel Diced Tomatoes & Green Chiles – whatever heat you like. I would add this in before I would put the butter on top.

There are many ways you can enjoy this recipe!

In a baked potato with sour cream & green onion
Buffalo Chicken Quesadilla or Nachos
Buffalo Chicken Burrito Bowl
Buffalo Chicken Sandwich – like a sloppy joy, but spicy shredded chicken and coleslaw if you have it!
Make a Buffalo Chicken Dip for a gathering (Hello football season)

Let me know what you try and like!

Instapot Paleo Buffalo Chicken

Personalized Health starts here.