Instant Pot Buffalo Chicken
A simple recipe for pressure cooker or crockpot chicken with buffalo sauce, onion and garlic, and dry spices that's perfect for meal prep and healthy recipe pairings.
Servings: 12 servings
Calories: 120kcal
Ingredients
- 2 1/2 lbs Boneless Skinless Chicken Breasts
- 1 large 350g Yellow Onion, diced
- 5 cloves 35g Garlic, minced
- 1 C 240mL Frank's RedHot Buffalo Sauce
- 2 Tbsp 19g Ranch Seasoning
- 1 tsp Black Pepper
- 1 Tbsp 16g Olive Oil
Instructions
- Add all the ingredients except the chicken to the Instant Pot, stirring everything together.
- Add the chicken and stir to fully coat.
- Seal the Instant Pot and cook on manual for 10 minutes with 10 minutes natural release pressure. (Meaning leave the Instant Pot sealed after it's finished cooking for 10 minutes before venting and opening.)
- Remove the chicken to shred (with forks, in a stand mixer with a paddle, with a hand mixer, or meat claws) before adding back to the sauce. The longer you can let the chicken rest in the sauce, the more flavorful the chicken will be.
- If you'd like a thicker sauce, use the Instant Pot's sauté function to reduce the sauce a bit while you shred the chicken in a separate bowl. Just be sure to stir occasionally and avoid burning the sauce.
- Serve on sandwiches or pizza, in salads or quesadillas, or on its own with veggies. Enjoy!
Notes
- 1 serving (2/3 C or 140g) of the chicken has 1 Smart Point.
- The condiment on the sandwich in photos is 1 tablespoon fat free Greek yogurt mixed with 1 tablespoon blue cheese crumbles (1 Smart Point).
- The bun in the photos is an Aunt Hattie's potato bun with 140 calories, 4g protein, 26g carbs, 2g fat, and 4 Smart Points per bun.
- A buffalo chicken sandwich with one serving of chicken on a potato bun with the blue cheese spread has 6 Smart Points.
Nutrition
Serving: 140g (2/3 C) | Calories: 120kcal | Carbohydrates: 4g | Protein: 19g | Fat: 4g