This mouth watering low carb Buffalo Chicken Sandwich is absolutely amazing!
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INGREDIENTS
2 1/2 pounds boneless, skinless chicken breasts (3 to 4 total)
1 (12-ounce) bottle hot sauce, such as Frank’s RedHot
4 tablespoons unsalted butter or ghee
INSTRUCTIONS
Place 2 1/2 pounds boneless, skinless chicken breasts in a single layer in a 6-quart or larger Instant Pot or electric pressure cooker. (Note the chicken can be prepared any way you want, I just chose to use a Instant Pot for this recipe). Pour 1 (12-ounce) bottle hot sauce over the chicken. Cube 4 tablespoons unsalted butter or ghee, and place on top of the chicken.
Lock the lid into place and make sure the valve is set to seal. Program to cook for 15 minutes on HIGH pressure. It will take 10 to 12 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure.
Immediately transfer the chicken to a clean cutting board. Use two forks to shred the chicken, then transfer to a bowl. Whisk the sauce in the pressure cooker until combined and emulsified. Add 1 cup of the sauce to the chicken and toss to coat. Add more sauce as needed, and reserve any remaining sauce for serving or storing.
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