Summary
| Yield | |
|---|---|
| Source | https://kalynskitchen.com/slow-cooker-buffalo-chicken-cauliflower-rice-bowl/ |
| Prep time | 15 minutes |
| Cooking time | 15 minutes |
| Total time | 30 minutes |
Description
Shredded buffalo chicken (very spicy) made in the instant pot.
Ingredients
Instructions
Trim chicken breasts and cut each one into half lengthwise. Spray the instant pot with olive oil or non-stick spray and place chicken strips in the instant pot. Mix the 1 cup chicken stock, poultry seasoning, garlic powder, and onion powder and pour over the chicken. Lock lid and cook on HIGH PRESSURE for 5 minutes; then let the pressure release naturally.
When the pressure has released, use tongs to remove chicken from the pressure cooker and place on a cutting board. Let the chicken cool for a minute or two; then use two forks to shred the chicken apart.
Mix Frank’s Hot Sauce, olive oil, Worcestershire sauce, Green Tabasco Sauce, Agave Nectar, and the other 1/4 cup chicken stock. Put the shredded chicken back into the slow cooker and pour the sauce over, stirring gently to combine the chicken and sauce.; Cook on high for another 10 minutes.
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