In the Instant Pot, whisk together the Frank's Red Hot, lemon juice, olive oil, soy sauce, paprika, onion powder, garlic powder and white sugar.
Place chicken breasts on top of the sauce.
Close the lid, set to sealing and use the manual setting to cook on high pressure for 10 minutes. It will take about 10 minutes to come to pressure.
At the end of cooking time, let the pressure release naturally (NPR) for 5-10 minutes, then quick release the remaining pressure. While you're waiting for pressure to release, whisk the arrowroot powder and water until a slurry is formed (mixture with no clumps).
Carefully open the lid and transfer the chicken to a large plate and shred.
While chicken is on the plate, press the sauté button and whisk the arrowroot slurry into the sauce. Let the sauce simmer for 30 seconds to a minute, whisking continuously as the sauce thickens.
Turn off the sauté function and return the shredded chicken to the Instant Pot. Stir in the chicken until well combined with the sauce. Serve immediately.
1. If burger buns aren’t your thing, you can serve this in lettuce wraps (Boston lettuce works great), rolled up in a tortilla or on a bed of greens.2. I tend not to use cornstarch in my recipes, so this recipe uses arrowroot to thicken the sauce. Arrowroot also tends to do better than cornstarch in recipes that use acid (like vinegar or lemon juice, as I do in this recipe). I prefer the thickened sauce, but it still tastes great if you omit this step.3. Inactive time is the time it takes for the Instant Pot to get up to pressure.4. If you need to keep this meal dairy free, you can use a dairy-free ranch dressing for garnish. The Daiya brand has an option and I'm sure there are others! 5. Nutrition estimate reflects only the buffalo chicken, without the buns or garnishes.6. This recipe was tested in the 6-quart Instant Pot model.