This Instant Pot Buffalo Chicken recipe is the perfect combination of spicy and savory. With just a few ingredients and minimal prep time, it’s a quick and easy meal for any day of the week. Serve the shredded chicken in tacos, nachos, burritos, sandwiches, slider buns, and more!
Using just a few simple ingredients, this Buffalo Chicken comes together in no time and the Instant Pot does all the work! Plus, you can adjust the spice level to keep the heat, or add in some brown sugar to make it a bit more mild.
Typically, the rule of thumb for cooking chicken in the Instant Pot is 6 minutes per pound of chicken breast. Adjust timing if using larger breasts or cooking more chicken.
Chicken breasts shred easier when warm, so once cooked and lid is removed, shred the chicken versus waiting a bit.
Easiest way to shred chicken is to use two large forks, use an electric hand mixer, stand mixer, or use meat claws.
If sauce is runny, you can put Instant Pot on saute mode and allow mixture to simmer for about 5-10 minutes.
For a creamy addition, you can add in a block of cream cheese once chicken is cooked. Cut block of cream cheese into smaller pieces and toss into mixture once chicken is shredded. Stir until melted and combined.
If you are a Ranch lover, feel free to add in one packet Ranch seasoning mix for additional flavor or some ranch dressing.
Sprinkle some blue cheese crumbles on top before serving for added flavor.
If you don’t have access to an Instant Pot or simply want to let your chicken cook all day, the slow cooker is the perfect kitchen appliance for the job!
Place chicken into slow cooker liner and add all ingredients.
Cover slow cooker with lid and cook on low for about 6-8 hours or high for about 4 hours.
Remove chicken to shred and toss back into sauce until coated. Serve!
Make Ahead– once chicken mixture is cooked and cooled, you can store it in an airtight container in the refrigerator up to 4 days. This is also good for storing leftovers.
Freezer– allow chicken to cool before transferring to a freezer safe container or freezer bag. Store in freezer up to 3 months.
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