Insanely Easy Instant Pot Buffalo Chicken
Ingredients
The chicken
-
2
lbs
boneless skinless chicken thighs (or breasts)
-
1
cup
chicken broth
The sauce
-
¾
cup
hot sauce (like Frank's Red Hot)
-
2
tbsp
ghee (or coconut oil for dairy free)
-
¼
cup
nutritional yeast
-
2
tbsp
lemon juice (about ½ lemon, can sub apple cider vinegar)
-
1½
tsp
smoked paprika
-
1
tsp
garlic powder
-
½
tsp
sea salt
Instructions
- Add chicken broth and chicken to the Instant Pot, secure the lid, and set to cook for 20 minutes at high pressure.
- While the chicken is cooking, mix all sauce ingredients in a bowl or jar.
- After cooking, quick release the pressure and shred the chicken in the pot.
- Drain the liquid from the pot and return the shredded chicken.
- Press the 'Sauté' button, pour the sauce over the chicken, and mix well.
- Simmer for 4-5 minutes, stirring occasionally, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
360
Total fat
17g
Total carbohydrates
4g
Total protein
46g
Sodium
0mg
Cholesterol
0mg
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