Buffalo Chicken

Course Main Course
Cuisine American, Comfort Food, Instant Pot, Paleo, Whole 30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People


  • 1/2 cup coconut milk use mostly the cream and just a little of the water
  • 1/2 cup Frank's Original Hot Sauce
  • 1 1/2 lbs. boneless skinless chicken breasts
  • 1 Tbsp. ghee or clarified butter optional
  • 1/2 tsp. glucomannan optional
  • 2 Tbsp. water optional


  1. Clean chicken of excess fat and add to the bottom of Instant Pot

  2. Mix coconut milk and buffalo sauce and pour over chicken. 

  3. Seal Instant Pot and set to manual, high pressure, 10 minutes. 

  4. When cooking is complete, allow IP to depressurize naturally five minutes, then release the remaining pressure. 

  5. Turn IP off and turn on Saute, normal. 

  6. Shred chicken with two forks or hand mixer. 

  7. Taste the mixture. Is is too spicy? If so, add the ghee. (You can add more if it's still too hot.). Is the mixture too thin? If so, mix the water and glucomannan and add that to the simmering chicken mixture. Stir well and serve immediately.