Instant Pot Paleo Buffalo Chicken Nachos

I’ll say it again for the people in the back — INSTANT POT BUFFALO CHICKEN NACHOS. They’re Paleo! They’re Gluten Free! They’re Whole30,* too! Don’t you just love it when something you make feels like a snacky treat, but is actually squeaky clean & good for you?

*This is one of those things that miiiiiight be a touch on the SWYPO side for some, so I’ll just caution you to decide if you feel comfortable including this in your Whole30 or if you’d rather save it for your Food Freedom. Whatever you choose, you’re going to want to save this and make it sometime soon because. It’s. So. Good. And really, really, ridiculously simple. 

I get asked a lot about what products I’d recommend, and I have a few favorites I’m happy to share about, but the most game-changing product I ever got (BY FAR) was my Instant Pot. I can’t say enough good things about my IP, truly. I just wish I had known about it years ago, and that once I did learn about it, I wish I would’ve made the investment to buy one immediately. It’s SO GREAT to have.

Because you know what? We’re all busy. If you’re a stay at home mom, work at home mom, boss lady, entrepreneur, volunteer, or some mix of all of those, the time you have to make dinner is limited. Before my IP, I’d order Chipotle on those crazy days (I still do that sometimes, let’s get real). But now I don’t have to stress out at 5pm! I can grab some chicken, pork chops, whatever (even right out of the freezer), and make a decent meal that’s a ton healthier and cheaper than takeout. So if I can leave you with one piece of advice, it’s this: Get yourself an Instant Pot.

And the second piece of advice? Find recipes that make you feel like you’re celebrating something. This meal brings me back to so many Sundays spent watching our football team inevitably lose, but having a blast yelling at the refs on TV. But this time, I felt like a rock star afterwards. No bloating, no indigestion. I think that’s what makes choosing whole foods such an obvious choice for me – it makes me feel good.

Whole30 roasted sweet potatoes rounds cooked on a sheet pan

Pro-tip: If you make the the potato rounds in advance, once they’re crispy, remove them from the oven and place them on a cooling rack above a baking sheet. Just before serving, place the whole cooling rack/baking sheet into the oven under a HOT broiler for about a minute. It’ll crisp them right up! Then all you need to do is assemble the nachos, and top with buffalo chicken, celery, cilantro, green onions, and ranch, plus an extra drizzle of the buffalo sauce– and ooooh baby, it’s good.

Whole30 compliant roasted rounds of sweet potatoes and white potatoes arranged on a large white plate, ready for the nacho goodness to begin!

Anyway, I made my chicken in the Instant Pot, but if you prefer to use your slow cooker, that works great too! You only need just adjust the time (I’d recommend cooking the chicken on low for 5-6 hours) and omit the chicken broth – slow cookers don’t need extra liquid. Shred the chicken, then add it back to the slow cooker for about 10 minutes or so.

Whole30 Buffalo Chicken Nachos! Made with roasted sweet potato rounds and topped with Instant Pot buffalo chicken, celery, ranch, and herbs.

If you enjoy this Buffalo Chicken Nachos recipe, be sure to check out some of my other Paleo recipes, like Weeknight Chicken Fajita Stuffed Peppers  or BBQ Chicken & Ranch Sliders!

Paleo Buffalo Chicken Nachos, served over roasted sweet potato rounds and topped with ranch, herbs, and celery.
5 from 2 votes
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Instant Pot Paleo Buffalo Chicken Nachos

Paleo Buffalo Chicken Nachos, served over roasted sweet potato rounds and topped with ranch, herbs, and celery.

Course Appetizer, Dinner
Cuisine American
Servings 4 people

Ingredients

Instant Pot Buffalo Chicken

  • 1 lb chicken breasts
  • 1/3 cup hot sauce like Franks
  • 2 tbsp coconut aminos
  • 3 tbsp chicken broth or water
  • 2-3 tbsp ghee
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp arrowroot powder

Roasted Potato Rounds

  • 2 medium sweet potatoes
  • 2 medium white potatoes
  • 3 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper

Toppings

  • 2 green onions sliced
  • 2 tbsp cilantro or parsley
  • 1/4 cup ranch dressing (I use Tessemae’s)

Instructions

Roast Sweet Potatoes

  1. Preheat your oven to 400.

  2. Wash and dry potatoes. 

  3. Leaving the skin on, slice into 1/4 inch rounds and set in a medium bowl. 

  4. Drizzle with olive oil and seasonings and toss gently to coat.

  5. Lay the potato slices on a parchment lined baking sheet.

  6. Roast for 25 minutes, turning once halfway.

Prepare Buffalo Chicken

  1. Add all ingredients except arrowroot powder to your Instant Pot and set to high for 15 minutes. 

  2. Use the manual release.

  3. With a slotted spoon, remove the chicken and set it on a plate. Use two forks to gently shred the chicken (it should be fall-apart tender).

  4. Stir in the arrowroot starch to the liquid in the instant pot and set to sauté. 

  5. Bring the liquid to a simmer, stirring frequently, until thickened slightly. 

  6. Add the chicken back to the liquid and stir.

Assemble and Serve

  1. Chop the celery, green onions, and cilantro.

  2. Arrange the sweet potato rounds on a large plate.

  3. Spoon the buffalo chicken onto the potatoes. 

  4. Top with chopped celery, green onions, cilantro, and ranch.

Do you love your Instant Pot as much as I do? Let me know in the comments below!