↑
  • ABOUT
  • RECIPES
  • LIFESTYLE
    • Career
    • Home
    • Nutrition
    • Pets
    • Pregnancy + Motherhood
    • Skin Care
    • Travel
  • SAFER SKINCARE
  • CONTACT

What Great Grandma Ate

because the food you love should love you back!

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

You are here: Home / Main Dishes / Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

November 3, 2016 by Jean Choi 71 Comments

30
EF
LC
P
W3
7828shares
  • Share 675
  • Tweet
  • Yummly 22
Jump to Recipe Print Recipe

Grab a copy of my new cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Enjoy the taste of buffalo chicken without the mess with these Instant Pot Buffalo Chicken Meatballs . Oven-baking option included if you don’t own an Instant Pot!

Instant Pot Buffalo Chicken Meatballs

It’s been 6 months since I purchased my very first Instant Pot, and it’s seriously been the best game changer in my kitchen. I didn’t think I would rely on it almost every day of the week, but it’s abilities are endless and amazing. If you’ve never heard of the Instant Pot before, it’s an electrical pressure cooker that also has a rice cooker, slow cooker, steamer, warmer, and sauté and browning function all in one. The new version, which I don’t have, also has a yogurt maker. It’s just wonderful.

As I got familiar and more comfortable with mine over the past several months, I’ve been thrilled at how I can cook rice in 10 minutes, bone broth that gels in under 2 hours, whole chicken in 20 minutes, and just transforming tough meat into fall-off-the-bone deliciousness in 30 minutes, which would’ve taken hours in the slow cooker.

As more and more people purchase this beautiful appliance, I have been receiving a ton of interest in how to cook with them every time I mention it. Because of this, I decided to start posting more Instant Pot recipes and uses. First up: buffalo chicken meatballs!

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs

I think everyone loves buffalo sauce-flavored anything, right? At least that’s how C feels about it. He gets excited anytime he smells buffalo sauce scent drifting from the kitchen, or when he sees me making oven baked wings. It’s so popular at gatherings and sporting events, and it’s because of the spicy kick that’s so addicting and yummy for many people. I love these meatballs, because you get the same delicious flavors as wings but it’s less messy and you don’t have to deal with the bones.

Working with ground chicken can be sticky and difficult, so your raw meatballs may not look as round as you like. Don’t worry about it! Grease your hands well before shaping the meat, and even if they don’t look perfect, they’ll firm up and look delicious once they are cooked.

Don’t have an Instant Pot? These can easily be baked! Check out the recipe below to find out how to cook them in the oven.

What’s your favorite way to use your Instant Pot?

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken MeatballsInstant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs

Enjoy the taste of buffalo chicken without the mess with these Instant Pot Buffalo Chicken Meatballs. Oven-baking option included if you don't own an Instant Pot!
4.39 from 18 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 357kcal
Author: Jean Choi

Ingredients

  • 1.5 lb ground chicken
  • 3/4 cup almond meal
  • 1 tsp sea salt
  • 2 garlic cloves minced
  • 2 green onions thinly sliced
  • 2 tbsp ghee
  • 6 tbsp hot sauce
  • 4 tbsp ghee or butter
  • Chopped green onions, for garnish

Instructions

  • In a large bowl, combine chicken, almond meal, salt, minced garlic cloves, and green onions.
  • Use your hands to combine everything together, but be careful not to overwork the meat.
  • Grease your hands with ghee or coconut oil, then shape the meat into balls 1-2 inches wide.
  • Set your Instant Pot to sauté setting and add 2 tbsp of ghee.
  • ***Working in batches, gently place the chicken meatballs in the Instant Pot to brown them. Turn them every minute until all sides are brown.
  • While the meatballs are browning, combine hot sauce and 4 tbsp of butter or ghee and heat them in the microwave or the stove top until the butter is completely melted. Use a spoon to stir. This is your buffalo sauce.
  • Place all the browned meatballs in the Instant Pot, then pour the buffalo sauce evenly over the meatballs.
  • Screw on the lid to the Instant Pot, make sure that the pressure valve is set to "sealing," then set it to "Poultry."
  • Once the meatballs are finished cooking (about 15-20 minutes), the Instant Pot will beep. If you are eating right away, hit "Cancel" then release the pressure valve, making sure your hand is away from the opening where the steam escapes. If not, the Instant Pot will automatically switch to the "Warm" setting for the next 10 hours and the pressure will slowly lower on its own.
  • Serve over rice, cauliflower rice, zoodles. or just eat on its own!
Nutrition Facts
Instant Pot Buffalo Chicken Meatballs
Amount Per Serving (1 serving)
Calories 357 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g69%
Cholesterol 130mg43%
Sodium 867mg38%
Potassium 621mg18%
Carbohydrates 3g1%
Fiber 1g4%
Protein 23g46%
Vitamin A 300IU6%
Vitamin C 10.8mg13%
Calcium 43mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

***I've had a few people tell me that their meatballs stuck to the Instant Pot too much when browning. If that's the case for you, brown them in a skillet on the stove instead, then transfer to the Instant Pot to finish cooking. 
To reheat, cook over medium heat on a skillet turning over the meatballs until heated through.
Don't have an Instant Pot? You can sear the meatballs on a skillet, then bake in the 400 degree F oven for 15 minutes!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


7828shares
  • Share 675
  • Tweet
  • Yummly 22

By Jean Choi | November 3, 2016

Comments

  1. Shauna says

    March 30, 2017 at 12:15 pm

    What’s a good substitute for almond meal?

    Reply
    • Jean Choi says

      April 1, 2017 at 8:08 am

      Hi Shauna, you can try flax meal, although it might taste the flavor a bit. You can also try coconut flour, but I would reduce the amount so it doesn’t dry out.

      Reply
  2. Lisa says

    April 2, 2017 at 9:55 am

    Help! My meatballs stuck to the pan. I sprayes it too with canola

    Reply
    • Jean Choi says

      April 2, 2017 at 12:52 pm

      Hi Lisa – Make sure that the oil is hot enough before you add the meatballs. I would wait about 10 minutes for the pot to heat up. This should help!

      Reply
      • Ashley says

        January 10, 2018 at 4:56 pm

        How many tablespoons of ghee are mixed with the hot sauce? 2 or 4?

        Reply
        • Jean Choi says

          January 10, 2018 at 5:36 pm

          Oops, sorry. 4. I’ll clarify it in the recipe. 🙂

          Reply
  3. Shontel says

    April 17, 2017 at 5:50 pm

    1 star
    I was hoping these would be good! My husband and son love buffalo chicken, so I was hoping they’d love these too! The meatballs do not really have any flavor-disappointed. 🙁

    Reply
    • Jean Choi says

      April 18, 2017 at 10:00 am

      Sorry it didn’t work out for you! I’ve been hearing great things from people who tried it, so I’m surprised. Let me know if you try anything different with it to make it better! I would love to learn and improve. 🙂

      Reply
    • Sheri says

      December 8, 2018 at 5:30 pm

      5 stars
      I used a good quality ground chicken thigh and they were delicious!

      Reply
      • Jean Choi says

        December 8, 2018 at 5:50 pm

        So glad you enjoyed it!!

        Reply
  4. Sara says

    April 18, 2017 at 10:10 am

    5 stars
    This was soooo delicious. My boyfriend and I both loved it. Thanks for the recipe!!

    Reply
  5. Allie says

    May 19, 2017 at 6:02 pm

    5 stars
    This was amazing! Thank you so much for such an easy recipe. My husband asked for seconds!

    Reply
  6. Valerie says

    June 5, 2017 at 7:40 am

    I did them with the flax seed meal and they were amazing!

    Reply
  7. Esteban says

    July 25, 2017 at 9:53 pm

    anything a suitable substitute for ghee or coconut oil? Regular butter or EVOO? These look good, hope to try them soon.

    Reply
    • Jean Choi says

      July 25, 2017 at 10:49 pm

      Yup, either butter or EVOO works! Hope you enjoy.

      Reply
  8. Sonya says

    August 8, 2017 at 8:19 pm

    My husband has a dairy allergy so I will use EVOO in place of the ghee. Since we don’t need to worry about wheat, what can I use instead of going out to buy almond flour? Regular flour? Panko? Cornmeal?

    Reply
    • Jean Choi says

      August 9, 2017 at 7:15 am

      Hi there. EVOO has a specific flavor so that might over power the taste of the sauce. I would recommend using butter instead. I am actually gluten intolerant, so I haven’t tried it with any kind of wheat flour before. I think panko might work but I can’t guarantee that it’ll turn out the same way.

      Reply
  9. Jolee says

    October 10, 2017 at 11:52 am

    5 stars
    Do you put the sauce on the meatballs before baking them in the oven, or after? Looks great. Thanks!

    Reply
    • Jean Choi says

      October 10, 2017 at 2:42 pm

      Yes, pour the sauce on the meatballs before baking!

      Reply
  10. Angie says

    December 19, 2017 at 10:03 am

    We have a dairy allergy here and can’t even use ghee. What would you recommend in place of butter/ghee to make the sauce?

    Reply
    • Jean Choi says

      December 19, 2017 at 11:35 am

      You can use avocado oil.

      Reply
  11. Tatum says

    January 4, 2018 at 4:28 pm

    Don’t you need a cup of liquid when cooking with pressure?

    Reply
    • Jean Choi says

      January 4, 2018 at 4:53 pm

      As long the liquid covers the bottom of the pot you are fine, which the buffalo sauce does. Also, the chicken will also release some juice and fat while it cooks.

      Reply
      • Christina says

        January 7, 2019 at 4:15 pm

        Not true. I got a burn warning and had to toss the whole thing out.

        Reply
        • Jean Choi says

          January 7, 2019 at 7:04 pm

          So sorry that happened! For over a year this post has been up, I’ve never heard of anyone getting the burn signal for this, so I’m not sure what went wrong. Also, the next time that does happen, you can just open the lip and add more sauce, instead tossing the whole thing out. It probably just needed a bit more liquid!

          Reply
  12. Denise says

    January 7, 2018 at 10:38 am

    4 stars
    Why not just use Frank’s Red Hot or Frank’s Buffalo Sauce?

    Reply
    • Jean Choi says

      January 7, 2018 at 12:51 pm

      You can if you want! I just don’t like to use it because I try to avoid xanthan gum and canola oil when I’m dining at home. And buffalo sauce is so easy to make yourself.

      Reply
  13. Sean FN says

    January 9, 2018 at 9:30 am

    Hi, my instant pot actually didn’t have poultry button. Do I set it high pressure to 15 minutes? Many thanks in advance!

    Reply
    • Jean Choi says

      January 10, 2018 at 5:35 pm

      Yes, that should work!

      Reply
      • Sean FN says

        January 12, 2018 at 7:32 am

        Awesome! Thanks so much. 🙂

        Reply
  14. lee says

    February 9, 2018 at 2:54 pm

    5 stars
    Substituted Chipotle Smoked sauce instead of regular hot sauce, served over spaghetti squash.

    Love this recipe! So good!!

    Reply
    • Jean Choi says

      February 9, 2018 at 4:02 pm

      Such a great idea to use chipotle smoked sauce. And thanks so much! 🙂

      Reply
  15. Julia says

    February 14, 2018 at 1:51 pm

    If I’m
    Using ground beef instead can I still use the poultry button

    Reply
    • Jean Choi says

      February 14, 2018 at 5:49 pm

      You can actually cook beef meatballs for shorter. 10 minutes on Manual should do it!

      Reply
  16. sarah says

    February 19, 2018 at 4:43 pm

    Hello!

    I, too, don’t have the “poultry” option on my instant pot.

    Would I use the meat/stew option and then cook on high pressure? Or use the pressure cook option and then cook on high pressure? (New to the instant pot world!)

    Reply
    • Jean Choi says

      February 20, 2018 at 8:12 am

      You can just do Manual on High for 15 minutes. Hope you enjoy!

      Reply
  17. Ryan says

    March 11, 2018 at 5:42 pm

    5 stars
    One of my absolute favorite ingredients / condiments is Buffalo Sauce, so this was an AMAZING addition to my keto diet! Thank you! I also had the problem of the meatballs sticking (probably my fault; I may have not waited for my ghee to get hot enough before adding the meatballs to the pot, AND I used 2 lbs of chicken; though I did adjust the other ingredient amounts accordingly). I just added a little more wing sauce (~1/3cup), a little chicken bone broth (1/4 cup), and a little bit of heavy cream (1-2 tbsp) to give the Instant Pot more liquid to work with because I didn’t want to get the “burn” error. After cooking, I just pulled the meatballs out and pan-reduced the leftover sauce for roughly 8 – 10 minutes and it made an awesome, delicious and slightly creamy buffalo sauce for the meatballs!

    Thanks so much for this recipe! Even though I tweaked it a little because of my own situation, it ended up being wonderful! 🙂

    -Ryan

    Reply
    • Jean Choi says

      March 11, 2018 at 6:34 pm

      So happy you enjoyed it! Glad your adjustments worked out. Thanks so much for your kind words. 🙂

      Reply
  18. Deb says

    March 14, 2018 at 6:16 am

    New to Instant pot. Mine says you need 1 1/2 cups of liquid to build pressure. Doesn’t seem like the sauce will equal that. I have an 8qt pot. Any suggestions?

    Reply
    • Jean Choi says

      March 14, 2018 at 8:05 am

      Have you tried it with the recipe as is? It should be fine as long as the sauce covers the bottom of the pot. If not, you’ll get a “burn” signal. If you are nervous, you can double up on the sauce.

      Reply
      • Sean says

        October 28, 2018 at 4:57 pm

        Mine went to Burn. I’ll try double up sauce.

        Reply
  19. RB says

    April 8, 2018 at 1:47 pm

    1 star
    The amount of crap I have to scroll through to get the details is annoying as hell. Do you get maybe $2 for this?

    Reply
    • Jean Choi says

      April 8, 2018 at 3:37 pm

      Hi there, you are free to click on “Jump to recipe” on top of the page to avoid all the “crap” that you had to scroll through. I understand ads can be annoying, but please keep in mind that bloggers like me spend countless unpaid hours to provide free content for you. If you are still unhappy, there are literally millions of other recipe blogs you can follow on the internet. Thanks.

      Reply
    • Cheri says

      July 22, 2018 at 11:10 am

      Not from you! You get the recipe for free. If a little scrolling is too much for you cry about it. Oh that’s right you already did.

      Reply
  20. JENNIFER says

    April 13, 2018 at 9:35 am

    5 stars
    Even my super picky son loves this recipe…I had too much trouble with the meatballs sticking, so i just browned them in a non-stick pan. So much easier. I also add some blue cheese and ranch dipping sauce too.

    Reply
    • Jean Choi says

      April 15, 2018 at 10:46 am

      Thanks so much! So glad you enjoyed it.

      Reply
  21. Bri says

    May 3, 2018 at 4:28 pm

    What would you suggest for a vegetable side dish? This is my 3rd time making this! I’ll serve it over rice but looking for a veggie dish to pair with it.

    Reply
    • Jean Choi says

      May 4, 2018 at 11:19 am

      I love refreshing salads like this Roasted Brussels Sprouts Salad or this Curtido.

      Reply
  22. Donica says

    May 21, 2018 at 12:33 pm

    5 stars
    Made these for the family and they were a big hit. I made a double batch for leftovers and because my youngest does not like spicy I left the sauce off of some of them. My youngest loved them without the sauce. Quick question the calories per serving is that one meatball? That seems really high for one meatball so I thought I would check.

    Reply
    • Jean Choi says

      May 21, 2018 at 1:02 pm

      Thank you so much and so glad you enjoyed it! The nutrition information is for 1 serving, not 1 meatball. There are a total of 6 servings so whatever number of meatballs you make, divide by 6, and that is the nutrition information you are looking at.

      Reply
  23. Carol Little R.H. @studiobotanica says

    May 25, 2018 at 10:07 am

    5 stars
    This looks SO good! I am an IPot newbie but want to give this one a try. Thanks for the tutorial!
    ALSO.. for explaining the ‘servings’ above.. divide by 6.. Got it!
    Excited to try it!

    Reply
  24. Candy says

    October 13, 2018 at 4:49 pm

    Can I make these ahead and freeze them?

    Reply
    • Jean Choi says

      October 14, 2018 at 9:55 am

      I’ve never tried but I don’t see why not. Just freeze them in individual portions and take them out when you are ready to eat! 🙂

      Reply
  25. Kristen says

    November 6, 2018 at 5:41 am

    4 stars
    I’m sorry if I missed it but how many meatballs is this supposed to make and how many are in a serving?

    Reply
    • Jean Choi says

      November 6, 2018 at 7:24 am

      The number will be different every time you make it since meatball sizes will vary. After you are finished, just divide the number of meatballs by 6 and that’s 1 serving!

      Reply
  26. Christine Molloy says

    November 11, 2018 at 12:15 pm

    4 stars
    So for me, trying to cook the meatballs in the IP was a disaster. Even though my pan was hot and I had plenty of ghee on the bottom, they stuck like crazy. So, I tossed the first batch, which was only about 7 of them.

    I put the rest of the raw meatballs on a stoneware baking pan and drizzled the sauce on top of them, generously. I baked then at 409 degrees for 20 minutes, turned them and scooped sauce from the baking pan on top again. Baked another 15 minutes. Let them sit while pouring pan drippings over them again. Delish! My husband said they might be the best meatballs I’ve ever made. Thanks for the recipe!

    Reply
    • Brandy says

      April 2, 2019 at 4:52 am

      Why 409 degrees? Just wondered because that’s an odd #

      Reply
  27. Donna says

    December 9, 2018 at 7:45 am

    Burn, baby, burn. Browning them in the Instant Pot did NOT work out well. I would brown them first in a non-stick pan on the stove top and then take it from there.

    Reply
  28. Clay Wyght says

    December 31, 2018 at 11:28 am

    5 stars
    These were the first thing I tried in my instant pot and they are soooo good. I also used a bit of blue cheese to make the sauce a bit more creamy. But so good!!

    Reply
    • Jean Choi says

      December 31, 2018 at 12:16 pm

      Aw, so glad you enjoyed! Thank you so much for trying my recipe. 🙂

      Reply
  29. Nikki says

    January 18, 2019 at 1:03 pm

    5 stars
    These were amazing! My boyfriend couldn’t get enough. I used Frank’s hot sauce for the buffalo sauce, and they came out great. Thank you!

    Reply
  30. Liz says

    January 20, 2019 at 6:53 pm

    5 stars
    Just made this– the whole family loved it! In my case, I had to modify it so that my 3 year old, who cannot tolerate any spiciness, would be able to eat it. I sent my husband to the store for “mild hot sauce” (kind of an oxymoron) and he came back with mild taco sauce. I thought it was going be gross. It smelled wrong when I mixed it with the butter to make the sauce. And yet, somehow, after cooking in the IP it came out really great! Not taco-y at all. So that’s a suggestion for anyone who’s looking to make this not spicy. I can’t wait to make it again for a party or something when I can go for full-on heat.

    Also, I doubled up on the sauce as another poster suggested. When I added in one batch of sauce, it just didn’t look like enough to cover the bottom. So I quickly melted some more butter and whipped up some more sauce. Super easy and quick.

    Reply
    • Jean Choi says

      January 21, 2019 at 9:37 am

      So glad you enjoyed it! And thanks for the suggestion for anyone looking for a milder sauce!

      Reply
  31. Margaret Hohnhorst says

    February 21, 2019 at 1:32 pm

    I notice the serving size is not on the nutritional information. Or is the entire batch one serving? I am really trying hard to watch my portion control—I have no control so if I make these I need to measure out my portion and box up the rest 🙂

    Reply
    • Jean Choi says

      February 21, 2019 at 2:36 pm

      If you look in the gray text area, it says there are 6 servings. You can just divide the full recipe by 6 for individual portion size.

      Reply
  32. MJ Jordan says

    April 23, 2019 at 12:29 pm

    Just FYI, your recipe has been stolen by spammers: https://www.facebook.com/groups/Instant.Pot.recipe/permalink/1368622366623950/

    Reply
    • Jean Choi says

      April 23, 2019 at 1:10 pm

      Ugh, thank you so much for letting me know. I’ll report it.

      Reply
  33. Helen Nguyen says

    November 9, 2020 at 11:21 am

    Can I substitute almond meal with almond floud? Can I use the same amount? Thank you!

    Reply
    • Jean Choi says

      November 9, 2020 at 1:25 pm

      Yes! You can substitute with the same amount.

      Reply
  34. Melissa Sullivan says

    December 2, 2020 at 3:05 pm

    5 stars
    I love this recipe. Only change I make is to add chopped celery because I love it’s crunch and who doesn’t love celery with buffalo sauce! Thanks for this awesome go to recipe.

    Reply
    • Jean Choi says

      December 3, 2020 at 6:11 am

      Adding celery is such a great idea!! I’ll have to try that.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

Instant Pot Favorites

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Paleo Instant Pot Butter Chicken (Whole30, Keto)

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

©2021, What Great Grandma Ate. Privacy and Disclosure Policy/ Site by Pixel Me Designs