Buffalo Chicken Nachos
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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 buffalo chicken nachos are a perfect example of an easy to make recipe that is a clean version of a favorite classic!
Buffalo Chicken Nachos Recipe
When it comes to game day flavors, buffalo wings and pizza are typically the first things that pop into my head. So when I get to recreate or reimagine those amazing classics, I always have a blast. These buffalo chicken nachos are no exception!
I’ve actually made this dish entirely Paleo and all of the ingredients are Whole30 too! The finished dish doesn’t taste anything like traditional nachos, because you’ll find no cheese, no tortilla chips, no sour cream, etc. But wowza is it delicious!
Before my Instant Pot, I’d order Chipotle on those crazy days when I don’t have time to get dinner on the table. But now I don’t have to stress out at 5pm! I can grab some chicken, pork chops, or even pot roast and make a delicious meal that’s a ton healthier and cheaper than takeout.
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. Making that extra easy with the pressure cooker is just a win win. This quick recipe is a delicious dinner and a great appetizer for any party or game day!
Why You’ll Love this Recipe
There’s so many reasons to love buffalo chicken nachos:
- The flavor in this recipe is so good. And its really ridiculously simple to make! Anyone can make it, no matter your skill level in the kitchen.
- Buffalo chicken nachos are actually super low effort. The Instant Pot will take care of most of the work for you.
- Serve this dish for a hearty, protein-packed appetizer at a party. Your guests will absolutely love this recipe.
Ingredients
You might already have most of these ingredients in your pantry and fridge!
- boneless skinless chicken breasts
- hot sauce
- coconut aminos
- chicken broth or water
- ghee
- onion powder
- garlic powder
- salt
- arrowroot powder
- sweet potatoes
- white potatoes
- olive oil
Substitutions and Variations
You can substitute boneless skinless chicken thighs if you prefer, but the cook time will need to be increased by 5 minutes.
Arrowroot powder is a Whole30 and Paleo alternative used to slightly thicken the buffalo sauce, but you could also use all purpose flour, cassava flour, or tapioca starch in its place.
Change up the seasonings if you’d like! Red pepper will add more spice, and paprika would be a tasty addition too.
While I like to serve these on potato rounds, you can serve the chicken over chips if you prefer. It’d be tasty on french fries too!
Don’t forget the toppings! Any nacho toppings will work, but I used fresh cilantro, onion, celery and ranch dressing.
How to Make 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. Here’s how to do it:
Add all ingredients except arrowroot powder to your Instant Pot, then set it to high pressure for 15 minutes.
Remove the chicken and shred each piece with two forks.
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.
Add the chicken back to the liquid and stir.
Slow Cooker Adaptation
Follow everything step by step, but omit the chicken broth and adjust the cooking time to low for 5-6 hours.
Once the chicken is cooked, shred it and add it back to the slow cooker for about 10 minutes or so.
Roasted Potato Rounds
Preheat your oven to 400°F (204°C). While the oven preheats, wash and dry potatoes. Leaving the skin on, slice the potatoes into ¼ inch rounds and set in a medium bowl.
Drizzle with olive oil and seasonings and toss gently to coat. Then 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 those that are cooking too fast before they burn.
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. Enjoy!
Tips for Success
Check out these few tips and tricks to make the best buffalo chicken nachos:
- 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!
- Be sure you shred the chicken into small enough pieces so that every bite of nachos has the same amount of chicken.
- Give the chicken a taste before serving. Feel free to add in extra buffalo wing sauce, seasonings, or anything else it needs to bring out all of the flavors.
The answer is up to you! The ingredients are Whole30 compliant, yes. But some people don’t like to remake their favorite foods while on Whole30.
Make sure you thicken up the buffalo sauce with arrowroot powder and you also need to ensure that the potato rounds are cooked until crispy. This will keep the nachos from becoming soggy!
More Fun Recipes
- Weeknight Chicken Fajita Stuffed Peppers (Whole30, Low Carb)
- BBQ Chicken Lettuce Wraps with Spicy Pineapple Slaw! (Whole30)
- Bacon Loaded Roasted Parsnip Fries (Whole30)
- Instant Pot Carnitas Salad (Whole30)
Do you like this recipe?
Drop a star rating below, and let me know what you think in the comments below!
Buffalo Chicken Nachos
Equipment
Ingredients
Instant Pot Buffalo Chicken
- 1 pound chicken breasts
- ⅓ – ½ cup hot sauce like Franks
- 2 ½ tablespoons coconut aminos
- 4 tablespoons chicken broth or water
- 4 tablespoons ghee
- 1/4 teaspoons onion powder
- 1/4 teaspoons garlic powder
- 1/4 teaspoons salt
- 1/4 teaspoons arrowroot powder
Roasted Potato Rounds
- 2 medium sweet potatoes
- 2 medium white potatoes
- 3 tablespoons olive oil
- 1/4 teaspoons garlic powder
- 1/4 teaspoons salt
- 1/8 teaspoons pepper
Toppings
- 2 whole green onions sliced
- 2 tablespoon cilantro or parsley
- 1/4 cup ranch dressing (I use Tessemae’s)
- 2 whole celery stalks sliced
Instructions
Roast the Sweet Potatoes
- Preheat your oven to 400°F (20°C).
- Wash and dry potatoes. Leaving the skin on, slice into 1/4 inch rounds and set in a medium bowl.
- Drizzle with olive oil and seasonings and toss gently to coat. Lay the potato slices on a parchment lined baking sheet.
- Lay the potato slices on a parchment lined baking sheet. Roast for 25 minutes, turning once halfway.
Prepare the Buffalo Chicken
- Add all ingredients except arrowroot powder to your Instant Pot and set to high for 15 minutes. Use the Quick/Manual release.
- 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).
- 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.
- Add the chicken back to the liquid and stir.
Assemble and Serve!
- Chop the celery, green onions, and cilantro. Arrange the sweet potato rounds on a large plate.
- Spoon the buffalo chicken onto the potatoes. Top with chopped celery, green onions, cilantro, and ranch.
