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 RedHot original hot sauce has a balance of vinegar and spice, making it the gold standard for me.
Is Instant Pot Buffalo Chicken Low-Carb or Keto?
The secret to success on keto, Whole30, or low-carb diets is to fill your fridge with foods that you can mix and match throughout the week, and Buffalo chicken is the perfect fit! With just three ingredients — chicken, hot sauce, and butter — Instant Pot buffalo chicken is a good low-carb choice to add to your meal prep. Combine the fiery spice of Buffalo chicken with creamy cheeses for a dip that’s just as good for dinner as it is the tailgate. For lunch, spoon red-hot buffalo chicken into lettuce cups and top with crumbled blue cheese, or add it on top of curly zucchini noodles for a flavorful low-carb dinner.
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If you’re not following a low-carb diet, go ahead and load the chicken onto buns for deliciously saucy sliders.
Instant Pot Buffalo Chicken
- 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
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.
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.
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.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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