1 cup buffalo sauce, (plus 2 tablespoons)
2½ pound chicken breast
salt, to taste
pepper, to taste
Pour ¼ cup of the buffalo in the bottom of an Instant Pot and spread around.
Add chicken breasts and season with salt and pepper. Close Instant Pot lid, make sure vent is set to sealed, and set to poultry mode on High pressure for 13 minutes. Manually release pressure when done.
Open lid and set to saute mode for 5 to 10 minutes to help absorb excess liquid (the chicken gives off liquid as it cooks). While Instant Pot is on saute mode, shred chicken with two forks. Be careful as the pot will be hot. Once most of the liquid is absorbed, turn off Instant Pot.
Pour in the rest of the buffalo sauce and stir to combine.
:
:
Calcium: 34mg
Calories: 374kcal
Cholesterol: 193mg
Fat: 8g
Iron: 2mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 2g
Potassium: 581mg
Protein: 70g
Saturated Fat: 2g
Sodium: 1640mg
Vitamin A: 48IU
