Instant Pot Buffalo Chicken
This easy 4-ingredient Instant Pot Buffalo Chicken is a quick and flavourful recipe that’s perfect for busy weeknights. With simple ingredients and 5 minutes of prep, you’ll have pleasantly spicy shredded chicken that's perfect for wraps, salads, sandwiches, or served over rice.
Servings: 6
Calories: 189kcal
Ingredients
- ¾ cup buffalo sauce I used Frank’s RedHot Buffalo Wings sauce
- 2 tablespoons honey
- ½ teaspoon garlic powder
- ¼ cup water
- 2 lbs boneless skinless chicken breasts four 8oz breasts; can sub boneless skinless thighs
Instructions
- Make the sauce. Whisk together the buffalo sauce, honey and garlic powder.
- Layer in the ingredients. Pour the water into the insert, then place the chicken breasts in an even layer along the bottom of the insert. Pour the sauce over the chicken. Do not stir.
- Pressure cook. Close the lid and set the vent to sealing. Pressure cook on Manual high pressure for 15 minutes (your Instant Pot may have a “Pressure Cook” button rather than a “Manual” button). It will take about 10 minutes to come to pressure. At the end of cooking time, allow for at least 10 minutes of Natural Pressure Release (NPR), then quick release the remaining pressure.
- Shred the chicken. Open the lid and use kitchen tongs to remove the chicken breasts to a large plate and shred with two forks. Add the shredded chicken back to the sauce and stir until well combined. The chicken will absorb the sauce as it sits. See Note 1 for tips if you find there’s too much liquid.
- Serve. Pair with our Greek yogurt ranch on a sturdy bun (like ciabatta) with lettuce, on a salad, or make a bowl with rice and fresh veggies. Store any leftovers in an airtight container and serve within 4 days.
Video
Notes
- Liquid: the chicken releases moisture during pressure cooking, adding to the volume of liquid in the pot. If it’s too saucy after you add back the shredded chicken, you can turn on the Sauté function to cook off some of the liquid, stirring frequently. Another option is to whisk in a cornstarch slurry (about 1-2 teaspoons cornstarch + equal part water) to thicken it.
- Inactive time: indicates the time for the pot to come to pressure and release pressure.
- Nutrition estimate: is for the shredded chicken only.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
Nutrition
Calories: 189kcal | Carbohydrates: 5g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 97mg | Sodium: 906mg | Potassium: 565mg | Fiber: 0.03g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
