Ingredients
- 1 pound boneless skinless chicken breast
- 1 cup Buffalo sauce (Whole30 version if desired)
- 1/4 teaspoon salt
- Pinch of pepper
Instructions
- Place the chicken into your Instant Pot and add the Buffalo sauce, salt and pepper.
- Cover, set to 'Sealing', and cook on manual high pressure for 10 mins.
- Do an instant steam release (you can check that the chicken is cooked to 165 degrees F) and then remove the chicken.
- Shred the meat and stir it back into the sauce before serving.
