This recipe is so delicious from Lilly Eats & Tells!
I will add in some extra Colorado Green chilli’s cause “why not!” and I also swap out the franks for the yellow bird hot sauce cause I’m obsessed with it.
For the traditional buffalo chicken flavor stick with Franks.
INGREDIENTS:
- 2 lbs chicken breast about 3 fresh breasts
- 1 small onion diced (200 g) (I love using frozen diced onions for a short cut)
- 6 cloves of garlic minced (or frozen cubes)
- 1 cup Frank’s RedHot sauce
- 1/4 cup chicken stock or water
- 1 Tbs ranch seasoning
- 1/2 Tbs Italian seasoning
- 3 oz Greek cream cheese or sub reduced-fat cream cheese for just a tiny bit more fat- no biggie overall
- Fresh parsley
Instructions:
Spray bottom of instant pot with cooking spray, add breasts, onion, garlic, hot sauce, water, Italian and ranch seasonings. Close lid; close vent. Set on manual high pressure for 30 minutes for breasts (12 for tenderloins.) Allow the steam to naturally release. Open lid and start shredding but while you do, turn the instant pot to “sauté” setting to let it cook down for 10-15 more minutes (or until liquid is reduced and absorbed, stirring often).
Shred the chicken nice and fine, so it really absorbs the juices. You can use your stand or hand mixer to shred, but I’ve found this to be a breeze with two forks and no extra dishes.
When most of the excess liquid has reduced, turn off heat. Add Greek cream cheese and fresh parsley, and stir until the cream cheese melts and it’s all well-combined. There shouldn’t be any obvious liquid remaining. Use for taquitos, sandwiches, sweet potatoes, pizzas, etc!
Recipe Credit: Lillie Eats and Tells https://lillieeatsandtells.com/easy-healthy-instant-pot-creamy-buffalo-chicken/#wprm-recipe-container-8259
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