I’m always looking for quick and easy meal prep ideas, and my Instant Pot is my new go-to for these gems! This 21 Day Fix healthy Buffalo Chicken Bites recipe is delicious, easy to make, and can be used for meal prep, a quick dinner, or even an appetizer.
Buffalo wings are one of my very favorite meals, and I definitely miss eating them as much as I want to. But, as you know, eating them as much as I wanted to didn’t really work well for me so I’m changing my habits and cleaning things up a bit around here.
These healthy Buffalo Chicken Bites are the perfect thing to get rid of the wing craving with a super easy dinner recipe. Bonus? The kids will love them too, as long as they’re not too spicy.
This recipe is 21 Day Fix friendly–that means it’s compatible with the 21 Day Fix eating plan. If you’re not on the plan, it just means that it’s a healthier recipe choice for your family.
Does this post have Weight Watchers points?
It sure does! This is a pretty low point recipe–just 3 Freestyle Smart Points for 1/4 of the recipe.
Are these buffalo chicken bites suitable for Trim Healthy Mama?
Absolutely! This is an S recipe and you don’t have to change anything to make it acceptable for THM. Trim Healthy Mama buffalo chicken bites make a great snack or an easy dinner recipe! They’re full of protein and way less fat than actual chicken wings!
How to make healthy buffalo chicken bites:
1) Turn the Instant Pot to saute to melt the butter. When it is melted add in the chicken, salt, pepper, and cayenne pepper. Mix the chicken so that each piece is seasoned.
I’ve also placed frozen chicken breasts in the Instant Pot, along with the other ingredients (minus butter), and cooked for 16 minutes. I cube the chicken after it’s cooked and continue with the recipe in step #4.
2) Add 1/2 cup hot sauce then stir the chicken so that it is coated.
3) Lock the lid into place and turn the steam valve to sealing. Using the manual setting cook on high pressure for 8 minutes. If your chicken is fully defrosted cook for 7 minutes. I used partially defrosted chicken because it is easier to cut. Release the pressure using the quick release method.
In a hurry? Drizzle warm sauce before serving and skip the last step!
4) 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.
5) 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. Goat cheese is tastes amazing spread on top.
Why not just make Buffalo Chicken Wings?
Because the skin and fat on them isn’t as healthy as chicken breast. Sometimes I’ll eat chicken thighs, but they don’t cut as nicely as the chicken breasts do. So… breasts it is :)
Note: The Instant Pot and other electric pressure cookers are sensitive to changes in altitude. If you notice cooking times aren’t quite lining up for you when it comes to IP recipes from the internet, check out this post for an easy to follow guide to adjusting those cook times!
Instant Pot Buffalo Chicken Bites
Ingredients
Ingredients in 21 Day Fix Buffalo Chicken Bites:
- 2 pounds chicken breast defrosted, cut into strips (I've also used frozen chicken breasts, please see below)
- 1/2 cup Franks Red Hot Sauce
- 1 tsp cayenne pepper
- 1 tsp salt
- 2 tbsp butter
- 1 tsp pepper
- 1/4 cup Franks Red Hot Sauce (for coating)
Instructions
Directions:
- Turn the Instant Pot to saute to melt the butter. When it is melted add in the chicken, salt, pepper, and cayenne pepper. Mix the chicken so that each piece is seasoned.
- I've also placed frozen chicken breasts in the Instant Pot, along with the other ingredients (minus butter), and cooked for 16 minutes. I cube the chicken after it's cooked and continue with the recipe at Step #4.
- Add 1/2 cup hot sauce then stir the chicken so that it is coated.
- Lock the lid into place and turn the steam valve to sealing. Using the manual setting cook on high pressure for 8 minutes. If your chicken is fully defrosted cook for 7 minutes. I used partially defrosted chicken because it is easier to cut. Release the pressure using the quick release method.
- In a hurry? Drizzle warm sauce before serving and skip the last step!
- 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. 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. Goat cheese is tastes amazing spread on top.
Video
Notes
Nutrition
Brooke says
August 8 at 9:01 amcan you make it in the crockpot and would i have to alter any of the ingredients
Becca says
August 8 at 9:36 amHi 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 :)
Brooke says
August 8 at 1:28 pmAwesome!! How long would I cook it in the crockpot??
Becca says
August 8 at 1:57 pmBrooke, I can’t give you an estimate on this because I haven’t done it. I’m sorry!
Allison says
August 8 at 6:37 pmDo 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?
Becca says
August 8 at 7:50 pmHi 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!
Laura J Huerta says
January 3 at 2:19 amDid u cook the fozen chicken on saute for 16 mins or pressure cook for 16 mins?
Becca says
January 3 at 8:08 amWhen the chicken was frozen and I made it, I pressure cooked for 16 minutes.
Carlie says
January 8 at 6:14 pmAfter 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??
Beth says
February 17 at 8:51 amThat was my question too.
Becca says
February 19 at 8:05 amI’ve just clarified the directions. After cooking for 16 minutes, head directly to Step #4.
Katrina says
March 4 at 1:40 pmFor Weight Watchers…what exactly counts as points?
Meagen Brosius says
March 5 at 10:47 amFor the Freestyle program the butter in this recipe is what has points. Is that what you are asking?
Kayla says
March 27 at 2:55 pmCan this be refrigerated? And my chicken is fresh should I just alter the time to 12?
Becca says
March 27 at 3:00 pmYes, 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 :)
Jennie Baazard says
April 9 at 8:40 amWhat would be the oven directions if I don’t have an Instant Pot?
Lauren says
March 16 at 7:26 pmVery tasty!! I didn’t make enough! 🙃 I will have to double it next time!