Healthy Recipes | Instant Pot Buffalo Chicken Meal Prep

Instant Pot Buffalo Chicken Meal Prep – an easy and quick way to make your favorite shredded buffalo chicken – in the Instant Pot! This chicken comes out tender, juicy, and beyond flavorful.

This recipe and entire meal prep comes together in less than 20 minutes, making it perfect to make for lunches, if you’re on a time crunch, or if you’re making various meal prep dishes. Delicious, healthy recipes like this or my Instant Pot Chicken Noodle Soup and Skinny Taco Salad – Meal Prep are lifesavers for busy weeks!

Sadly, life has yet to settle down post-holidays and New Year, hence my current obsession with prepping meals ahead of time. I have become heavily dependent on having lunches and items prepped ahead of time so that my week runs smoothly. And when it’s finally time to rest that hour before bed, I don’t have to worry about whether my husbands lunch is prepped for the next day. Because it’s done for 3-4 days!

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This Whole30 buffalo chicken ranch meal prep is Whole30 meal prep perfection! Totally loaded with flavor, protein, healthy fats, and fiber, this is a great meal prep idea for lunch. With cauliflower rice and homemade ranch dressing, this will definitely become one of your favorite meal prep recipes.

Instant Pot Buffalo Chicken Meal Prep

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 466kcal

Ingredients:

Buffalo Chicken:

• 2 tbsp water
• 1/4 cup cream cheese
• salt and pepper, (optional and to taste)
• 1 1/2 lbs chicken breast
• 1/2 cup Franks RedHot Buffalo Wing Sauce
• 1/2 tbsp minced garlic

Cauliflower Rice:

• salt and pepper, (optional and to taste)
• 1/2 tsp garlic powder, (optional and to taste)
• 2 12 oz. bags frozen cauliflower rice

Salad:

• 2 avocados
• 2 celery stalks
• 1 lime
• 1 head romaine lettuce
• 1 cup grape tomatoes
• 2 scallions

Optional:

• Ranch or Blue Cheese Dressing

Instructions:

1. First, Add the buffalo sauce, minced garlic, salt and pepper, and water to post. Stir to combine.
2. Second, Add the chicken breast and flip to make sure each side is coated in sauce. Add the two tablespoons of water.
3. Next, Seal the lid and valve and cook on HIGH pressure for 10 minutes with a 10 minute natural release.
4. While the chicken is cooking, heat the cauliflower over low-heat in a nonstick skillet. Season with salt, pepper, and garlic powder - optional and all to taste. Cooked 3-4 minutes or until cooked through. Remove from heat and set aside.
5. Do a quick release on the Instant Pot to remove any remaining pressure.
6. Remove the chicken breasts and shred with two forks.
7. Set the Instant Pot to 'Saute' and add the cream cheese, stirring consistently until melted. Add the chicken back to the pot and stir to thoroughly coat.
8. Saute 3-5 minutes or until the sauce has thickened and the chicken has absorbed much of the sauce.
9. Assemble your meal prep containers. Add the salad to the container or into a sandwich bag to remove from the container to heat.
10. Serve with freshly diced avocado and ranch dressing (or dressing of choice).

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