Buffalo Chicken Nachos

These buffalo chicken nachos are served over roasted sweet potato rounds and topped with ranch, herbs, and celery. A delicious, hearty appetizer or dinner!

Prep Time10

Cook Time25

Total Time35

Servings: people

Calories: 596kcal

Equipment

Pressure Cooker / Instant Pot

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.

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