Buffalo Chicken Nachos (Instant Pot, Paleo)

I’ll say it again in case you missed it — Instant Pot BUFFALO CHICKEN NACHOS (with slow cooker adaptation, of course!). Don’t you just love it when something gives you all the feels of a fun game-day tradition, but is actually squeaky clean & good for you?These nachos are Gluten Free, Grain Free, Paleo, and Whole30,* too!

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Paleo Buffalo Chicken Nachos served on a white plate. A hand is pulling a bite sized potato round.

Recipe Ingredients

You might already have most of these ingredients in your pantry and fridge!

  • Chicken Breasts: You can substitute thighs but the cook time will need to be increased. For boneless, skinless thighs, add 5 minutes.
  • Hot Sauce: I like to use Franks
  • Coconut aminos
  • Chicken Broth or water: This is added to make sure you have enough liquid in your Instant Pot.
  • Ghee
  • Seasonings: Onion Powder, Garlic Powder, Salt
  • Arrowroot Powder: Arrowroot Powder is a Whole30 and Paleo alternative used to slightly thicken the buffalo sauce
Close up shot of shredded cooked buffalo chicken.

Instant Pot Buffalo Chicken

The best thing about this recipe is how EASY it is! You basically just throw everything into your Instant Pot, set it, and you’re done! Okay it’s slightly more involved than that, but not much. Here’s how you do it:

  1. Add all ingredients except arrowroot powder to your Instant Pot. Set it to High Pressure for 15 minutes. 
  2. Remove the chicken and shred the chicken with two forks.
  3. Whisk the arrowroot starch into the liquid in the Instant Pot and set to Sauté mode. Bring the liquid to a simmer, stirring frequently, until thickened slightly. 
  4. Add the chicken back to the liquid and stir.

Why I love my Instant Pot

I get asked a lot about the products I use and recommend, and I have a few favorite products 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 (unsolicited) advice? Find recipes that make you feel like you’re celebrating something. Buffalo Chicken Nachos always bring me back to so many happy Sundays spent watching our football team, having a blast yelling at the refs on TV.

Except 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.

Slow Cooker / Crock Pot Adaptation:

  • You need to adjust the time: I’d recommend cooking the chicken on low for 5-6 hours.
  • Omit the chicken broth. Slow cookers don’t need the extra liquid.
  • Once the chicken is cooked, shred the chicken and add it back to the slow cooker for about 10 minutes or so.
Whole30 roasted sweet potatoes rounds cooked on a sheet pan

Roasted Potato Rounds

  1. Preheat your oven to 400.
  2. Wash and dry potatoes. Leaving the skin on, slice into 1/4 inch rounds and set in a medium bowl. 
  3. Drizzle with olive oil and seasonings and toss gently to coat. Lay the potato slices on a parchment lined baking sheet.
  4. Lay the potato slices on a parchment lined baking sheet. Roast for 25 minutes, turning once halfway. Watch closely near the end of the cook time and remove that are cooking too fast before they burn.

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!

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

Once the chicken and potatoes are made, all you need to do is assemble the nachos, and top with celery, cilantro, green onions, and ranch, plus an extra drizzle of the buffalo sauce or hot sauce– and ooooh baby, it’s good.

Top down shot of finished dish.

FAQ: Is this recipe Whole30?

The answer is up to you! The ingredients are Whole30 compliant, yes, and the fact that this recipe has the word “nachos” in the title (in my humble opinion) doesn’t automatically mean this is SWYPO. The finished dish doesn’t taste anything like traditional nachos — because you’ll find no cheese, no tortilla chips, no sour cream, etc.. It’s not recreated almost-but-not-quite-good-enough food.

To me, the only difference between this and the many other Whole30 Buffalo Chicken recipes out there is that this is served on bite-sized (or fun-sized!) potato rounds rather than baked potatoes, so you can eat it with your hands.

I only named them nachos because I think it’s fun to have fun with your Whole30. I’ll leave it up to you to decide how to use this recipe!

But either way, trust me, you’re going to want to save this and make it sometime soon because. It’s. So. Good. And really, really, ridiculously simple. 

Close up side view of the finished dish.

More healthy, fun recipes:

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Drop a star rating below, and let me know what you think in the comments below!

Paleo Buffalo Chicken Nachos, served over roasted sweet potato rounds and topped with ranch, herbs, and celery.
5 from 6 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
Keyword Buffalo Chicken, Game Day Snacks
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 555 kcal

Ingredients

Instant Pot Buffalo Chicken

  • 1 lb chicken breasts
  • 1/3 – 1/2 cup hot sauce like Franks
  • 2.5 tbsp coconut aminos
  • 4 tbsp chicken broth or water
  • 4 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)
  • 2 celery stalks

Instructions

Roast the Sweet Potatoes

  1. Preheat your oven to 400.

  2. Wash and dry potatoes. Leaving the skin on, slice into 1/4 inch rounds and set in a medium bowl. 

  3. Drizzle with olive oil and seasonings and toss gently to coat. Lay the potato slices on a parchment lined baking sheet.

  4. Lay the potato slices on a parchment lined baking sheet. Roast for 25 minutes, turning once halfway.

Prepare the Buffalo Chicken

  1. Add all ingredients except arrowroot powder to your Instant Pot and set to high for 15 minutes. Use the Quick/Manual release.

  2. 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).

  3. Stir in the arrowroot starch to the liquid in the instant pot and set to sauté. Bring the liquid to a simmer, stirring frequently, until thickened slightly. 

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

Assemble and Serve!

  1. Chop the celery, green onions, and cilantro. Arrange the sweet potato rounds on a large plate.

  2. Spoon the buffalo chicken onto the potatoes. Top with chopped celery, green onions, cilantro, and ranch.

Recipe Notes

Slow Cooker Adaptation:

Omit the chicken broth. Slow cookers don’t need the extra liquid. Cook the chicken on low for 5-6 hours, and once the chicken is cooked, shred it work two forks and stir it back to the slow cooker for about 10 minutes or so.

Nutrition Facts
Instant Pot Paleo Buffalo Chicken Nachos
Amount Per Serving
Calories 555 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 10g63%
Cholesterol 106mg35%
Sodium 1400mg61%
Potassium 1215mg35%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 6g7%
Protein 29g58%
Vitamin A 16158IU323%
Vitamin C 31mg38%
Calcium 74mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.