How to make Instant Pot spaghetti squash buffalo chicken

Robin Donovan

Recipe Developer

Buffalo wings are a naughty treat, but sometimes you just can’t fight the craving, am I right? This healthy version is loaded with all the flavors you associate with this favorite game-day snack. It’s also low in carbs, packed with nutrients, and a cinch to make in the Instant Pot. Bet you can’t beat that.

The spicy flavor is obviously the best thing about this dish, but you can’t help but love that the squash cooks in the pot right along with the chicken and sauce, making clean-up a breeze. We like it topped with crumbled blue cheese and diced celery. You can also add sliced scallions, pickled jalapeño peppers, or any other topping you like.

Cooktop Cove

Instant Pot Spaghetti Squash Buffalo Chicken

5 minutes

26 minutes, plus 15 minutes to come to pressure

46 minutes

1 cup chicken broth

½ cup Buffalo wing sauce (like Frank's Red Hot), divided

½ teaspoon garlic powder

2 pounds boneless, skinless chicken breast

1 whole spaghetti squash (about 2 pounds), with several small slits made with a paring knife

8 ounces cream cheese

Optional toppings

Crumbled blue cheese

Diced celery

Sliced scallions

Pickled jalapeño slices

Put the broth, garlic powder, and ¼ cup of the wing sauce in the Instant Pot.

Add the chicken, and then pour the remaining wing sauce over the top.

Place the Instant Pot trivet in the pot over the chicken, and place the squash on top of the trivet.

Close the Instant Pot turn the valve to the sealing position. Cook on high pressure for 16 minutes.

When the cooking time is up, quick release the pressure, and then remove the lid.

Take the squash out of the pot using oven mitts, and let it stand for about 10 minutes to cool.

Remove the trivet, and transfer the chicken breasts to a plate.

Turn the sauté function on to heat the cooking liquid left in the pot. Let the liquid simmer for about six minutes, and then add the cream cheese. Cook, stirring occasionally, for four minutes more.

Shred the chicken, and then return it to the pot with the liquid.

Halve the squash lengthwise, and scoop out the seeds. Shred the pulp into strands using a fork.

Serve the squash hot, topped with the chicken, sauce, and desired toppings.

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