Instant Pot Buffalo Chicken Mac and Cheese Keto

This Instant Pot Buffalo Chicken is easy to make in 20 minutes! It's so juicy and spicy, with the best buffalo flavour! Serve it in tacos or low carb lettuce wraps with blue cheese dressing!

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Cooking Chicken in the Instant Pot

Cooking chicken in the Instant Pot is very simple, and this Instant Pot Buffalo Chicken is SO much easier to make than Buffalo Chicken on the stovetop! It's perfect in tacos, soft tacos, in lettuce wraps, and served with fresh tomatoes, creamy and cool blue cheese dressing and fresh cilantro!

Ingredients for Instant Pot Buffalo Chicken

To make this recipe you'll need:

• 2 large boneless skinless chicken breasts
• salt and pepper
• garlic powder
• smoked paprika
• water
• lemon juice
• hot sauce (Sriracha, Frank's or Louisiana are good choices)
• garlic powder
• smoked paprika

How to Make Instant Pot Buffalo Chicken

1. Season the chicken breasts first. Seasoning the chicken with salt, pepper, garlic powder and paprika before cooking helps flavour the chicken, making your buffalo chicken even more delicious!
2. Poach the chicken. Poached chicken is SO juicy, making it the perfect chicken for tossing in your favourite hot sauce.
3. Cook on High Pressure for 8 minutes. If you're using fresh chicken breasts, cook for 8 minutes. If you're using frozen, cook for 10 minutes.
4. Use fast release. Release the pressure manually for juicy chicken that't not dry and overcooked!
5. Drain after cooking. Before shredding the chicken and adding the sauce be sure to drain the excess water from the pot, leaving only a few tablespoons of the cooking water behind.
6. Toss in your favourite hot sauce. Add the garlic powder, paprika and hot sauce after shredding and toss well until coated.

Can I make Instant Pot Buffalo Chicken Keto or Low Carb?

Yes! Instead of using Sriracha or another sugar-packed hot sauce, choose Frank's Red Hot or Louisiana Hot Sauce for a keto or low carb-friendly hot sauce! Both are absolutely delicious!

Can I make Instant Pot Buffalo Chicken on the stovetop instead?

Yes! Feel free to poach your chicken breasts on the stovetop in a pan instead of using the instant pot. You can do this by placing the seasoned chicken breasts in a pan of simmering (not boiling!) water for about 13-15 minutes, or until the internal temperature of the chicken is 74 degrees Celsius (165 degrees Fahrenheit). The key to poaching is to keep the water temperature low – never above a simmer.

Why Should I Buy an Instant Pot?

If you don't have an Instant Pot yet and you're navigating a busy life while trying to feed a hungry family 7 days a week, I'd highly recommend investing in an Instant Pot. Mine sat un-used on a shelf for 6 months until I finally had the courage to give it a try, but once I did I was hooked. I most often use the 8-Quart Instant Pot Duo (affiliate link) because I'm feeding a family (and we like having leftovers for the next day), but I test all my Instant Pot Recipes in the 6-Quart Instant Pot Duo (affiliate link) as well so you can be sure they'll work for you too! If you're looking for more delicious Instant Pot recipes, check out ALL my Instant Pot recipes HERE!

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I hope you love this recipe as much as we do! Let me know in the comments below, what's your favourite easy recipe to make at home? I'd love to know!

Kitchen Products I Recommend:

Looking for even more delicious meal ideas? You'll LOVE these ones I've linked below!

• Creamy One Pot Chicken Enchilada Pasta
• Thai Chicken Spiralized Zucchini Salad
• Ginger Soy Grilled Chicken
• White Wine and Herb Marinated Chicken
• Crispy Oven Fried Chicken
• Skillet Pesto Caprese Stuffed Chicken
• Honey Garlic and Lime Chicken

• 6 quart or 8 quart Instant Pot or other electric pressure cooker

• 2 large chicken breasts (or 3 small to medium chicken breasts)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3 cups water
• 1 teaspoon lemon juice
• 6 tablespoons hot sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

• Season the chicken breasts on both sides with the salt, pepper, garlic powder and paprika.

• Add the water to the bottom of the Instant Pot and place the trivet into the water.

• Add the seasoned chicken breasts on top of the water, add the lid to the Instant Pot and set the valve to sealing.

• Set the Instant Pot to cook on high pressure for 8 minutes. It will take about 8 minutes for the Instant Pot to reach High Pressure before the 8 minutes of cooking time begins.

• Once the cooking time is finished, release the pressure manually.

• Remove the lid when it is safe to do so, and remove the chicken breasts (using the trivet) from the Instant Pot.

• Drain almost all the water (leave a tablespoon or two of liquid in the pot) and add the chicken breasts back in to the pot.

• Use two forks to shred the chicken, then add the lemon juice, hot sauce, garlic powder and paprika. Toss very well to coat. Add more or less hot sauce, to your taste.

• Serve the shredded chicken in tacos or lettuce wraps, or even on a bun, with some chopped tomatoes, creamy blue cheese dressing, and some chopped cilantro.

This recipe is great for meal prep and can be made up to 3 days ahead and stored in an airtight container in the fridge until ready to reheat and serve.

Serving: 0.5 cups | Calories: 47 kcal | Carbohydrates: 1 g | Protein: 8 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 24 mg | Sodium: 781 mg | Potassium: 174 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 197 IU | Vitamin C: 11 mg | Calcium: 8 mg | Iron: 1 mg

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Instant Pot Buffalo Chicken Mac and Cheese Keto

Source: https://thebusybaker.ca/instant-pot-buffalo-chicken/

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