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Keto Instant Pot Buffalo Chicken

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Keto Instant Pot Buffalo Chicken

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In college, I spent Sunday nights in a dive bar battling grad students in trivia and noshing on spicy Buffalo wings. These days, Sunday nights are for impressing my kindergartener with early aughts TV trivia and meal prepping, but what has remained the same is my taste for buttery, hot-sauced chicken. Here is the best way to meal prep your way to the spicy pub staple.

The Fastest Way to Spice Up Your Meal Plan

If you’re looking for a way to fast-track your meal prep, look no further than the Instant Pot. Add your ingredients, lock the lid, and move on to other meal prep tasks while the culinary time machine goes to work. Every week I cook chicken in the instant pot to add to soups, salads, and rice bowls, but this week I’m spicing it up with a buttery Buffalo sauce. Frank’s red hot original hot sauce has a balance of vinegar and spice, making it the gold standard for me.

YIELD Serves 4 to 6, Makes 5 cups

PREP TIME15 minutes

COOK TIME15 minutes

INGREDIENTS

  • 2 1/2 pounds boneless, skinless chicken breasts (3 to 4 total)
  • 1 (12-ounce) bottle hot sauce, such as Frank’s RedHot
  • 4 tablespoons unsalted butter or ghee

INSTRUCTIONS

  1. Place 2 1/2 pounds boneless, skinless chicken breasts in a single layer in a 6-quart or larger Instant Pot or electric pressure cooker. Pour 1 (12-ounce) bottle hot sauce over the chicken. Cube 4 tablespoons unsalted butter or ghee, and place on top of the chicken.

  2. Lock the lid into place and make sure the valve is set to seal. Program to cook for 15 minutes on HIGH pressure. It will take 10 to 12 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure.

  3. Immediately transfer the chicken to a clean cutting board. Use two forks to shred the chicken, then transfer to a bowl. Whisk the sauce in the pressure cooker until combined and emulsified. Add 1 cup of the sauce to the chicken and toss to coat. Add more sauce as needed, and reserve any remaining sauce for serving or storing.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Nutrition:

Per serving, based on 6 servings. (% daily value)
  • Calories295
  • Fat12.6 g (19.4%)
  • Saturated5.9 g (29.6%)
  • Carbs0.0 g (0.0%)
  • Fiber
  • Sugars0.0 g
  • Protein42.6 g (85.2%)
  • Sodium86.1 mg (3.6%)
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