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These Instant Pot Buffalo Chicken Bites are my favorite healthy way to satisfy that Buffalo wing craving. Admittedly, I crave deep fried, butter drenched wings more than I should.
Our Instant Pot Buffalo Chicken Bites are the perfect dish to enjoy on game day, but healthy enough to enjoy anytime the craving hits. Our bites are made with simple ingredients, yet full of delicious and complex flavors that make this the perfect appetizer!
Classic buffalo wings are deep fried, tossed in butter, then tossed in wing sauce. Even Instant Pot Chicken Wings are typically not the best choice for your healthy eating plan.
Chicken wings are made up almost entirely of fat, and while butter is fine in moderation, the sheer amount used in most wing recipes is not. This healthy recipe hits all your favorite flavors, and is more filling because you’re getting the meat, not just skin.
While this recipe is written for the Instant Pot, you can use any electric pressure cooker! It takes about 15 minutes. These spicy, buttery, Instant Pot Boneless Wings are the perfect healthy alternative.
Our boneless buffalo chicken bites go great with a side of celery sticks, carrot sticks, turnip fries, and homemade ranch dressing dipping sauce. This easy recipe is one that my friend’s often request I bring to events. Our bite-sized pieces are the perfect protein to share with family and friends.
It’s an easy appetizer, and I guarantee your friends will be asking for this recipe.
Where’s the Recipe?
My readers come from all levels of experience in the kitchen and I receive a lot of questions about recipes. To better serve everyone, I’m committed to put a ton of helpful information in all of my posts.
If you’d like to skip over freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find the easy to print Instant Pot Buffalo Chicken Bites recipe!
Ingredients in Instant Pot Buffalo Chicken Bites
- Chicken breast: Chicken is a healthy low carb protein source. Boneless skinless breasts work great for this recipe. If you prefer dark meat you can use boneless skinless chicken thighs.
- Cayenne pepper: Cayenne pepper blends nicely with the hot sauce to create the perfect spicy buffalo sauce. If you need to tame the spice level a bit, feel free to omit or decrease the amount of cayenne pepper.
- Butter: Unsalted butter, if you have it!
- Black pepper
- Franks Hot Sauce: Be sure and grab the original hot sauce. Traditional buffalo sauce has a ton of extra ingredients in it. The Hot sauce is salt, peppers, and vinegar. This is all you need. You won’t miss the extra stuff, I promise!
- (Optional) Ranch Seasoning: If you need to make some dip, our ranch seasoning is the best! Scroll down to find the recipe for our ranch dip in the recipe tips below.
How to Make Instant Pot Buffalo Chicken Bites
Time needed: 16 minutes
- Slice & Sauté: First you will want to slice your chicken breasts into bite size pieces or strips, and then turn your pot to Sauté. Then melt your butter in the pot. Once the butter is melted, place the chicken, seasonings, and 1/2 cup of hot sauce into your pot with the melted butter. Finally, arrange the chicken in a single layer. Make sure to avoid overlapping of the chicken pieces.
- Pressure Cook: Close and lock the Instant Pot lid and set your pot to Pressure Cook on high pressure. Set the cooking time for 8 minutes.
- Quick Release: Once the cook time is complete, quick release the pressure and then remove the lid. The chicken is cooked when a meat thermometer reads the internal temperature of the buffalo bites to 165 degrees F. You can remove the chicken and drizzle the remaining hot sauce on top and then eat now, or skip ahead to Step 4 for my preferred method.
- Optional Broil: Transfer the cooked chicken to a baking sheet and drizzle it with the remaining ¼ cup of hot sauce. Then broil for 2-3 minutes until the sauce is thickened. Let cool for about 5 minutes and then serve with carrots, celery, or your favorite sides like ranch or blue cheese dressing.
- This recipe goes perfectly with our ranch dip. If you need to make some dip, this ranch seasoning is the best! Take a small container of plain Greek yogurt, and add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp parsley, and 1/2 tsp dill. Stir to combine.
- If you’re making this recipe with frozen chicken, increase the cook time to 16 minutes and cut into bite-sized pieces after it’s cooked.
- If you’re short on time you can skip broiling and just toss the chicken with the remaining sauce, but broiling is the best way to get that golden brown crispy exterior.
- Our Instant Pot Buffalo Chicken Bites are most delicious fresh. However, you may save any remaining leftovers by storing in an airtight container. To reheat simply warm the bites in an air fryer basket on low, or in the oven at a low temperature.
Healthy Eating Plans
Weight Watchers Instant Pot Buffalo Chicken Bites
Per 4 oz serving: 1 Blue Plan Point: 3 Green Plan Points: 1 Purple Plan Point
21 Day Fix Instant Pot Buffalo Chicken Bites
For the entire recipe: 8 Red Containers, 6 Teaspoons.
Per Serving: 1 Red Container, ¾ Teaspoon.
2B Mindset Instant Pot Buffalo Chicken Bites
Serve with 50% veggies and 25% FFC for a complete lunch. 75% veggies for a complete dinner.
Trim Healthy Mama Instant Pot Buffalo Chicken Bites
This is a THM-S recipe with no changes.
Love all things Buffalo? Try these other Healthy Buffalo recipes:
- 21 Day Fix Buffalo Chicken Dip
- Frozen Cauliflower In Air Fryer
- Buffalo Cauliflower Mac and Cheese
- Healthy Buffalo Chicken Roll Ups
- Buffalo Pasta with Shredded Chicken
Instant Pot Buffalo Chicken Bites
- Instant Pot 6 qt
- Kitchen Knife
- Sealing Rings
- 2 lbs chicken breast defrosted, cut into strips (I’ve also used frozen chicken breasts, please see below)
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 2 tbsp butter
- ¾ cup Franks Red Hot Sauce not buffalo sauce
- Slice your chicken into bite-size strips.
- Set your Instant Pot to sauté and melt your butter. Once melted, add your chicken and seasoning. Then, stir in ½ cup of Franks Hot Sauce and stir well.
- Close and lock the lid and set your pot to Pressure Cook on high pressure. Set the cooking time for 8 minutes.
- Remove the chicken from the pot. You can drizzle the remaining hot sauce on it and eat it now, or broil on a baking sheet.
- Optional: Using tongs, remove the chicken from the Instant Pot and place on a baking sheet lined with aluminum foil. Brush the chicken with the additional 1/4 cup hot sauce. Brown the chicken and thicken the sauce by placing under the broiler for 3 minutes. Turn the chicken over and repeat on the other side. Let the chicken cool 5 minutes before serving.
- Weight Watchers: Per 4 oz serving: 1 Blue Plan Point: 3 Green Plan Points: 1 Purple Plan Point
- 21 Day Fix/Portion Fix: For the entire recipe: 8 Red Containers, 6 Teaspoons. Per Serving: 1 Red Container, ¾ Teaspoon.
- 2B Mindset: Serve with 50% veggies and 25% FFC for a complete lunch. 75% veggies for a complete dinner.
- Trim Healthy Mama: This is a THM-S recipe with no changes.
Make This Recipe?
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can you make it in the crockpot and would i have to alter any of the ingredients
Hi there! I haven’t made this in the crockpot, but I would try it for sure! I can’t think of any ingredients you would have to alter :)
Awesome!! How long would I cook it in the crockpot??
Brooke, I can’t give you an estimate on this because I haven’t done it. I’m sorry!
Do you use leftover sauce from the instant pot on the chicken, or do you use new 1/4 cup of Frank’s Red Hot Sauce? Also, when younsay “thicken the sauce” in the last step, do you mean it will thicken when broiled?
Hi there!! In the ingredient list is an extra 1/4C if sauce at the end, that’s what you use. And yes, the sauce will thicken under the broiler!
Did u cook the fozen chicken on saute for 16 mins or pressure cook for 16 mins?
When the chicken was frozen and I made it, I pressure cooked for 16 minutes.
After the frozen, then cubing, you say to follow the rest of the steps, it says to add the sauce and then pressure cook for 7 minutes… is this in addition to the 16 minutes? Or do you add the franks and all ingredients and pressure cook for 16 minutes and then cube and baste and put in oven??
That was my question too.
I’ve just clarified the directions. After cooking for 16 minutes, head directly to Step #4.
I’m still super confused about the steps here. If I’m using frozen chicken I’m supposed to add all the ingredients except for the butter, which means the hot sauce the pepper and the cayenne pepper and then pressure cook for 16 minutes? And then pressure cook it again for 7 to 8 minutes? I’m confused
If your chicken is completely frozen and you’re using breasts, cook for 16 minutes. Skip adding the butter.
If your chicken is partially frozen cook for 8 minutes.
If your chicken is raw cook for 7 minutes.
For Weight Watchers…what exactly counts as points?
For the Freestyle program the butter in this recipe is what has points. Is that what you are asking?
Can this be refrigerated? And my chicken is fresh should I just alter the time to 12?
Yes, it can be. If your chicken is fresh, I’d add 1/2C of water and leave the cook time the same–it’ll just take less time to come to pressure :)
What would be the oven directions if I don’t have an Instant Pot?
Very tasty!! I didn’t make enough! 🙃 I will have to double it next time!
I’m wondering if you have an IP that crisps can you empty the sauce and put the crisper function on and proceed that way instead of putting in the oven?
Perfect for the football game and no guilt!
Delicious!! Thanks Becca!
I bought frank buffalo wing sauce, now I see it specifically says not buffalo sauce. Does it matter?
If you’re not on a diet, it doesn’t matter. If you’re on a diet, just know that the WW and Fix counts are calculated with the original Franks, not the buffalo :)
This chicken was amazing! I am normally very picky about my chicken but it turned out perfectly with this recipe and it reheated beautifully. My boyfriend also loved it and agreed this would be a repeat dinner!
Yay! I’m glad you like them!
Doesn’t the instant pot need water (liquid) to pressurize correctly? Or does the hot sauce provide a sufficient amount?
The hot sauce provided a sufficient amount of liquid for this recipe :)
I was looking for a buffalo chicken recipe using boneless breasts but did not want shredded chicken, because my son doesn’t really like that style of chicken. This fit the bill perfectly. We ate it on rolls, and it was a big hit! No leftovers! And it was easy to make! Yay! Thanks!
Yay!! You could always chop the chicken in a “regular” recipe, and make it that way for him as well. Changing the method you cut up the chicken shouldn’t change the recipe outcome at all. I’m glad you guys liked these!
My husband now asks for these. We’ve been doing a gut protocol diet and they’re AMAZING.
Yay! I’m so glad he likes them!