Instant Pot Buffalo Chicken
Create the most flavorful Instant Pot Buffalo Chicken with this quick and easy 3 ingredient recipe! Use the shredded chicken to make tacos, dips, salads, sandwiches, or pasta recipes. You can use boneless or bone-in chicken breasts, chicken thighs, or frozen chicken to make this easy Instant Pot recipe.
Ingredients
- 2 pounds skinless chicken breasts, boneless or bone-in, fresh or frozen
- 2 tablespoons chicken wing seasoning, click link for the recipe
- 12 ounces buffalo sauce
Instructions
- Season the chicken with chicken wing seasoning, and add it to an Instant Pot. Pour the buffalo sauce over the chicken in the Instant Pot.
- Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
- For bone-in chicken breasts, frozen chicken breasts or chicken thighs, set the timer on the Instant Pot to HIGH pressure for 12 minutes. For fresh (not frozen) boneless chicken breasts, set the timer to 10 minutes.
- Once the timer beeps, allow the Instant Pot to pressure down for 10 minutes, then move the pressure valve from “sealing” to “venting” to release any remaining pressure.
- Once all of the pressure has been released, remove the lid from the Instant Pot.
- Use two forks or tongs to remove the chicken from the Instant Pot and place it on a large cutting board. Use two forks or meat claws to shred the chicken.
- Once the chicken is shredded, toss it back in the buffalo sauce in the Instant Pot.
- Use the chicken immediately, or place in an airtight container in the refrigerator for later use.
Notes
- If you don’t have the chicken wing seasoning, I recommend using 1 teaspoon salt + 1 teaspoon chili powder + 1 teaspoon garlic powder to season the chicken.
- One pound of chicken will give you approximately 2 cups of shredded chicken. Chicken breasts vary in size greatly. When determining how much shredded chicken you’ll need for a recipe, I recommend going by weight NOT the number of breasts or thighs.
- This recipe can be made with 1 pound of chicken, or up to 6 pounds of chicken, using a 6 quart Instant Pot. If making the recipe with 1 pound of chicken, cut the seasoning and buffalo sauce in half. Always make sure the bottom of the Instant Pot is covered in liquid, or you risk getting the “burn” signal. If doubling or tripling this recipe to make 4 or 6 pounds of chicken, you’ll want to double or triple the amount of seasoning and buffalo sauce.
- Cooked, shredded chicken will stay good in the refrigerator for up to 5 days. You can also freeze the shredded chicken in an airtight container, like a freezer bag, for up to 6 months.
Nutrition Facts
Serving 1cupCalories 176kcal (9%)Carbohydrates 1gProtein 32g (64%)Fat 4g (6%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 1gCholesterol 97mg (32%)Sodium 1914mg (80%)Potassium 569mg (16%)Fiber 0.1gVitamin A 80mg (2%)Vitamin C 2mg (2%)Calcium 21mg (2%)Iron 1mg (6%)
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