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4.29 from 7 votes

Paleo Shredded Buffalo Chicken Recipe

Instant Pot Paleo Shredded Buffalo Chicken Recipe - Paleo Buffalo Chicken that is also Whole 30 Challenge compliant made with Franks red hot original
Prep Time1 min
Cook Time46 mins
Course: Dinner
Cuisine: American
Servings: 4 Pounds
Calories: 256kcal
Author: April Golightly


  • 1/2 Cup Franks Red Hot - Original Only
  • 1/4 Cup Ghee
  • 4 Boneless Skinless Chicken Breasts ~ 2 lbs of Chicken


  • Open the instant pot and place the chicken breasts on to the bottom of the instant pot. Don't pile them up.
  • Pour 1/2 Cup Franks Red Hot and 1/4 cup of Ghee on top of the chicken.
  • Put the top on the Instant Pot. Set the Instant Pot to Poultry for 45 minutes, high pressure and shut the pressure vent.
  • Once the Instant Pot beeps saying it is done, allow the instant pot to vent naturally.
  • Remove the paleo buffalo chicken from the instant pot with a slotted spoon.
  • Shred the chicken with 2 forks.
  • Add a tablespoon of Franks Red Hot to add an extra kick.
  • Serve with a whisked Coconut Milk from the can to temper the heat from the buffalo chicken.


To make Shredded Buffalo Chicken for 2, reduce the amount of chicken to 2 chicken breast, but keep the ghee and Franks Red Hot the same.
Need more Spice? Add more Franks Red Hot to the chicken after you shred it a little at a time until it is to the heat you are looking for. If you want to really turn up the heat, add Cayenne pepper to the pulled buffalo chicken.


Serving: 1/2 Pound | Calories: 256kcal | Carbohydrates: 0.7g | Protein: 41.2g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 132.4mg | Sodium: 774.5mg | Potassium: 0mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg