- 2 1/2 lbs boneless skinless chicken breasts
- 1 1/2 cups Frank's Red Hot Sauce 12 oz
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of salt
- 4 Tbsp unsalted butter cut into pads
Place chicken in the Instant Pot insert.
In a small bowl, whisk together Frank's Red Hot Sauce, garlic powder, onion powder, and pinch of salt.
Pour hot sauce over chicken. Place cubes of butter on top of the chicken.
Close the lid and set to Manual. Cook on High pressure for 15 minutes. Naturally release pressure for 5 minutes before manually releasing any remaining pressure.
Remove chicken to a cutting board and shred with two forks.
Whisk together the sauce in the bottom of the insert. Add the shredded chicken back to the insert, stirring to coat the chicken well with the sauce.
Calories: 395kcal | Carbohydrates: 0.3g | Protein: 36g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 132mg | Sodium: 2061mg | Potassium: 681mg | Fiber: 0.04g | Sugar: 0.02g | Vitamin A: 233IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 4mg
Calories: 395kcal
Cuisine: American
Category: Instant Pot