Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)
Let Me Tell You About These Buffalo Chicken Meatballs
So, you ever try a recipe and think, “How have I survived without this in my life?” That was basically me after inventing these Instant Pot Buffalo Chicken Meatballs on one oddly busy Tuesday. I had this craving for something spicy and comforting (honestly, I think I’d just been watching too many hot wing commercials). Anyway—these meatballs are the sort of dish that disappears mysteriously at my house. The first time I made them, my husband ate half the batch before the table was even set. You’d think he’d grown a second stomach just for buffalo sauce. Oh, and don’t get me started on my neighbor Becky, who now randomly ‘drops by’ when she catches a whiff of buffalo in the air. True story!
Why You’ll Love This—And Why I Make It (On Repeat)
I whip these up whenever I want big flavor without a lot of faff. They’re my secret weapon on “I don’t wanna cook” days (which, let’s be honest, is most of January for me). My family goes nuts for anything with buffalo sauce. Also, these are way less messy than wings, which means less wrestling with napkins and more time eating. Plus, if you’re wrangling Whole30, Keto, or Paleo rules, these fit right in. No one’s ever noticed the missing gluten; even my cousin who thinks everything needs breadcrumbs wolfed these down. (Only catch? Sometimes the Instant Pot timer beeps and I flat-out forget to release the pressure, but hey, they’re pretty forgiving!)
What You Need—With Some Swaps and Nods to Grandma
- 500g ground chicken (occasionally, I just use turkey if that’s what’s in the fridge. No one’s complained yet!)
- 1 egg (or skip if you’re allergic. Oddly, chia gel works in a pinch—learned that after running out of eggs at 8pm.)
- 1/4 cup almond flour (coconut flour for an earthier twist; my friend Joan insists cassava flour, but it made mine a bit tough, so, up to you!)
- 2 green onions, very thinly sliced (red onion works, though it’s got more bite and the kids noticed—oops.)
- 2 cloves garlic, minced (I use more when I’m feeling wild. Don’t judge!)
- 1/2 teaspoon salt + a good crank of black pepper
- 1/2 teaspoon smoked paprika (regular is fine, but smoked makes it sing)
- 1/2 cup buffalo-style hot sauce (Frank’s is my go-to—though if you’ve got something spicier, go for it. Guess you could even make your own. I never have.)
- 2 tablespoons ghee or coconut oil (butter, if you’re not strict about dairy… or skip and just use the sauce, no judgment!)
- Optional: a pinch of dried parsley or chives for topping
On second thought, you really do need the hot sauce—but which one? Totally your call. Here’s a buffalo sauce ranking I sometimes consult when indecisive.
How I Actually Cook These (No Sweating!)
- Mix it up: In a big bowl (mine always has some mysterious flour residue clinging to the sides), toss in ground chicken, egg, almond flour, green onions, garlic, salt, pepper, paprika. Get your hands in there; don’t be shy. If it’s too sticky, add a pinch more almond flour.
- Shape: Scoop out balls about the size of a walnut—maybe a golf ball if you like ‘em chunky. Sometimes I just eyeball it. Nestle them on a tray—or the cutting board, or honestly, whatever’s handy.
- Sauté in the Instant Pot: Hit Sauté, add a spoonful of your ghee/coconut oil. Brown those meatballs in batches so you don’t crowd the pot. (This is where I sneak a taste, but watch out—they fall apart when they’re raw. Learned that the hard way.)
- Sauce: Pour in the buffalo sauce and scatter the rest of the ghee/coconut oil on top. Give ‘em a gentle nudge to coat (use tongs if you feel fancy; I do sometimes).
- Pressure cook: Pop the lid on. Set to Manual/High for 7 minutes. Once it beeps, quick release (here’s where I *always* forget, so don’t stress if you let it sit for five extra minutes—it actually makes them moister, in my opinion). If you want a thicker coating, simmer for a bit using Sauté afterward.
Don’t worry if they look a bit odd before cooking; raw chicken is basically never cute.
Notes from My Real Kitchen (or, Stuff I’ve Messed Up)
- I’ve tried doubling the meatballs, but unless you’ve got two Instant Pots, it’s a little much. They kind of pile up and don’t brown right.
- Actually, I think these taste a smidge better the next day—if you can hide them from your snack goblins.
- If you accidentally scorch the bottom when sautéing, just scrape it up and keep going. A wooden spoon works wonders.
If You Want to Mix It Up—My Experiments
- Turkey: Great alternative. Moist and flavorful.
- Adding chopped celery inside: Decent, but the texture was a bit weird. Maybe celery salt instead?
- One time, I tried adding a splash of vinegar for zing. I wouldn’t recommend it—just made things too tart.
- Stuffed with blue cheese (if you’re not Whole30): Next level. Just sayin’.
What If You’re Missing Equipment?
If you don’t own an Instant Pot—first off, join the club, so many folks still don’t. You can totally bake these at 400° F for 18-20 mins instead; just sauce them after. I do think the pressure thing makes them fluffier, though.
How to Store (Or, If You Can Actually Make Them Last)
Cover and refrigerate for 3-4 days, or freeze for up to 2 months. Though honestly, in my house these never see the sunrise. My teen “checks” on them every hour or so; they vanish quick.
How We Serve ‘Em—And Why My Family Fights for the Last One
We pile them onto lettuce leaves and add extra buffalo sauce (the messier, the better, apparently). If we’re just snacking, toothpicks all around. For a party, I bring out this ranch recipe that’s Whole30 and, dare I say, better than store-bought. Occasionally I’ll make sweet potato fries and call it dinner—that’s our secret “pub night.”
What I’ve Learned (aka Don’t Be Me)
- Once, I tried skipping the browning step to save time. Result: pale, kind of mushy balls. Do the sauté! Trust me.
- Don’t use too much almond flour; it can dry them out. Just a little binding is all you need.
- And never walk away from a pressurized pot thinking you’ll “hear it go off.” I missed a whole TV episode once…
FAQ—Because You Guys Actually Asked
- Can I use beef? Sure, but then it’s not very buffalo-y. Tastes richer though. I tried it; wasn’t my thing—but maybe you’ll be into it?
- Is the sauce super spicy? Depends which brand. I use Frank’s, which isn’t crazy hot. You can mix with a little compliant mayo if you want it milder.
- Are these freezer friendly? Absolutely! I cool them first, then pack in layers with parchment. Thaw overnight or zap in the microwave (they won’t be as juicy, but still edible!)
- What do I serve with them? Lettuce wraps, celery, maybe a classic ranch or even a basic guac. My cousin dips in BBQ sauce, which—well, you do you.
- What type of almond flour? Any brand, honestly. My grandmother is brand-loyal, but I get what’s on sale.
And before I forget, if you need help with sauce options (I’ve spent too much time on this site myself), I’ve found Brittany’s recipe super handy for Whole30-style buffalo sauce.
If you do make these Instant Pot Buffalo Chicken Meatballs, let me know how they disappear! Or don’t—they’ll become your new secret weapon.
Ingredients
- 1 lb ground chicken
- 1/4 cup almond flour
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3/4 cup buffalo sauce (Paleo/Keto compliant)
- 2 tablespoons ghee or avocado oil
Instructions
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1In a large bowl, mix together ground chicken, almond flour, egg, parsley, garlic powder, onion powder, sea salt, and black pepper until well combined.
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2Shape the mixture into 16 even meatballs and set aside on a plate.
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3Set the Instant Pot to ‘Sauté’ mode. Add ghee or avocado oil. Once hot, add half the meatballs and brown on all sides, about 3-4 minutes. Repeat with remaining meatballs if needed.
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4Turn off ‘Sauté’ mode. Pour in 1/2 cup buffalo sauce, gently toss to coat, and secure the Instant Pot lid. Set to ‘Manual’ or ‘Pressure Cook’ for 5 minutes.
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5After cooking, quickly release the pressure. Carefully remove the lid and stir in the remaining buffalo sauce.
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6Serve meatballs garnished with extra parsley or green onions, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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