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Instant Pot Buffalo Chicken Meatballs

healthy instant pot buffalo chicken meatballs that are keto and low carb. easy to make while also being whole30 and paleo friendly

Course Appetizer
Cuisine American
Keyword buffalo chicken, buffalo chicken meatballs, instant pot buffalo chicken, instant pot meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 meatballs


  • 1 pound ground chicken
  • 1/2 cup almond meal or almond flour
  • 3/4 tsp sea salt
  • 2 cloves garlic
  • 1 tbsp ghee
  • 3 tbsp Frank's Red Hot
  • 2 tbsp ghee


  1. Combine ground chicken, almond meal, sea salt and garlic in a large bowl.  Using a small ice cream scooper, scoop out about 12 medium sized meatballs.

  2. Set Instant Pot to saute setting and heat up 1 TB ghee, vegan butter, or olive oil.  Brown meatballs on all sides.  While meatballs are browning, combine remaining vegan butter or ghee and Frank's Red Hot in microwave.

  3. Pour sauce over browned meatballs.  Put lid on Instant Pot, set pressure valve to "sealing" and set to "poultry" setting for 15-20 minutes or until cooked through.  Once done, click "cancel" and release pressure value (minding you keep your hands and face away from steam).  Serve immediately.

Recipe Notes

Recipe inspired by one originally posted on What Great Grandma Ate.