Instant Pot Buffalo Chicken
  • Leah

Instant Pot Buffalo Chicken

I get busy. I'm also absentminded. At times I run out of fresh foods to cook, but that's where my ability to get creative comes in handy.

There's some regular staples that are always present in my freezer and pantry. I always have some basics handy; things like hot sauce, all kinds of seasonings, chicken, and frozen veggies. I've always enjoyed hot wings, but if you've ever had to prepare kosher chicken wings, you probably will only want to do it once. They need to be plucked, which is not only time-consuming, but a really difficult job. They also aren't 21 day fix approved. I wanted to make something similar with what I had in the house.

I had forgotten to take the chicken out of the freezer in advance, so there wasn't anything defrosted. (I did warn you that I was absentminded). One of my favorite things in the kitchen is my Instant Pot, which lets me cook frozen chicken in about half an hour. I was able to put together an incredible dinner, and all I had to do was put it into the pot and set the timer. After trying this out once, we ended up making it two more times in the same week. This is unheard of in my house, where we love variety and get bored of eating the same thing all the time.

I really don't like chicken breasts, and much prefer to eat chicken thighs. I recently found chicken thigh cutlets in a local kosher supermarket, which was a great discovery. They were boneless and skinless, and worked perfectly in this recipe. However, I get that dark meat isn't up everyone's alley. If you have chicken breasts, that works well in this recipe too. Just make sure they're boneless and skinless.

While I used frozen chicken, you can defrost yours first (or use fresh). The cooking time won't change, but it may take less time to come to pressure if your chicken isn't frozen. Using frozen chicken takes about 12 minutes to come to pressure.


For this recipe, I used two spice mixes - Sazon and Adobo. Both can be found in the ethnic aisle of your local supermarket, in the Spanish section. Sazon is a seasoning that includes saffron, giving the food a vibrant color along with flavor. Adobo is a blend of common seasonings, including garlic, salt, cumin, turmeric, oregano, and pepper. I personally use adobo to season everything, including scrambled eggs. It's just easier than using a bunch of different spices, since it's already combined.

Total cook time: 30 min

Yields: 4 servings


1 pound chicken breast or thighs, boneless, skinless

2 packets Sazon

1 tablespoon adobo

2 cups chicken broth

1/2 cup hot sauce

1 16 oz. package frozen cauliflower, steam in bag

1 16 oz. package frozen broccoli, steam in bag


1. Place the chicken broth in the Instant Pot. Add chicken, Sazon, adobo, and hot sauce.

2. Close the lid and set for 12 minutes.

3. While the chicken is cooking, microwave the broccoli and cauliflower according to the instructions on the bags.

4. When the Instant Pot is done, quick release the pressure.

5. Once the pressure is released, open it up and add the cauliflower to the pot. Stir it to thoroughly mix.

6. Portion out 1/4 of the recipe onto a plate or bowl. Add broccoli and mix. (Just an FYI - if you add the broccoli to the pot, it will soak up the spicy flavors of the dish much more than the cauliflower, and make this dish very hot.)

7. Serve and enjoy!

21 Day Fix Container Counts

As written above, this recipe will count as:

  • 1 red container

  • 1 green container

  • 1 teaspoon (if you use chicken thighs)

Don't forget to count anything else that you add. I've listed some ideas below.


This is a great recipe to include variations on, since it's very versatile and works with a lot of different additions. Here's what I came up with:

Carbohydrates. This recipe works really well with brown rice. It gives it a little more substance and will help to keep you full.

Vegetables. If you're sticking with low-carb, this is perfect with cauliflower rice. Just add it to the Instant Pot with the veggies at the end to soak up some of the flavors from the chicken broth and seasonings. Instead of broccoli and cauliflower, you could serve this with any other vegetables. Green beans, zucchini, yellow squash, and onions are some that I think would work well. You could also serve it with some carrot and celery sticks on the side.

Toppings. The mildly spicy flavors of this always make me think of how amazing it would taste with some avocado or guacamole. Diced up tomatoes would also be a nice compliment to the flavors of this dinner. Add a sprinkling of green onions or cilantro to give it a little pop of color and flavor.

Seasonings. Even with a half a cup of hot sauce in this, it isn't overly spicy (unless you toss the broccoli into the Instant Pot). I use Cholula hot sauce, because it has a nice flavor with a touch of heat. I've also make this using a tablespoon of chili paste and a teaspoon of chili powder with similar results. If you want it to be more spicy, add more hot sauce, a little chili powder, or a bit of the chili paste to the recipe if you're brave, or just add some hot sauce on top after serving.

This post uses affiliate links and I will receive a small commission for purchases made through my links at no additional cost to you.

The possibilities are truly endless. Let me know if there's anything you'd add to this that wasn't listed above!

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