Instant pot buffalo chicken
My instant pot buffalo chicken is a great recipe for a tasty dinner and only has 4 ingredients. Really versatile with lots of different ways to serve.
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Servings: 6
Calories: 388kcal
Equipment
- Instant pot
Ingredients
- 150 ml Franks buffalo hot sauce
- 100 ml Water
- 908 g Chicken breast Thigh will also work - just add 2 minutes to the cooking time.
- 2 tbsp Butter I used salted
Pot in pot rice
- 300 g Long grain rice I used basmati
- 500 ml Water (cold)
Instructions
- If doing pot in pot rice, rinse the rice for around 2 minutes until the water runs clear. Put it in a container which is safe to use in the instant pot and set aside.
- Add the hot sauce and water to the inner pot followed by the chicken. Put the butter on top.
- Add the tall trivet to the instant pot and then add the rice. Now add the cold water to your rice.
- Set on high pressure for 10 minutes and when the time is up, leave under pressure for another 10 minutes before doing a quick release.
- When the pin drops, remove the lid followed by the rice and trivet.
- Shred the chicken using 2 forks.
- Serve over the rice and enjoy.
Video
Nutrition
Calories: 388kcal | Carbohydrates: 40g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 983mg | Potassium: 619mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg