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!
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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. If you love easy Instant Pot meals, also check out my Cajun Sausage, Potato, and Green Beans meal or Pressure Cooker Beef Stroganoff!
Instant Pot Buffalo Chicken Ingredient Notes
Here are some quick notes about the ingredients needed in this recipe. To see exact amounts, scroll below to printable recipe card.
- Chicken Breasts– I use 2 lbs of boneless skinless chicken breasts for this recipe. Feel free to use boneless, skinless chicken thighs if desired.
- Butter– I use unsalted to cut down on sodium, however, salted butter works too.
- Buffalo Sauce– I typically use store bought as its easier, but if you want to use homemade buffalo sauce, see how to instructions below.
- Honey– this adds just a touch of sweetness to the heat.
- Apple Cider Vinegar– you only use a few teaspoons, however, this balances out some of the heat and adds a tangy, zesty addition.
How to make Shredded Buffalo Chicken in the Instant Pot
- Place the chicken, butter, Buffalo sauce, honey, and vinegar into your Instant Pot.
- Place lid securely on top and ensure valve is in sealing position.
- Cook on manual high pressure for 10 minutes, followed by a quick release.
- Once pin has dropped, remove lid and shred chicken.
- Place Instant Pot on sauté function until most of the liquid is absorbed into chicken.
- Serve chicken as is, on sandwich buns, in a wrap, etc.
How to make Homemade Buffalo Sauce
Do you prefer homemade versus store bought? No problem! Try this simple recipe and let me know what you think!
- 1 1/2 cups Frank’s Red Hot Sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Dash of Salt
Whisk ingredients together in a small bowl and use in place of the store bought buffalo.
Tips and Notes
- 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.
How to make Buffalo Chicken in the slow cooker
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!
How to use Instant Pot Buffalo Chicken
This recipe is extremely versatile and easy! This chicken can be used in just about anything, including meal prepping!
- On its own! Serve some veggies or a salad on the side and enjoy a carb free meal.
- Nachos
- Buffalo Chicken Tacos
- Pizza
- Buffalo Chicken Sliders or a Sandwich
- Enchiladas
- Quesadillas
- On a salad
- In buffalo chicken dip
- Tortilla wrap
Storing this easy Instant Pot Buffalo Chicken
- 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.
More Easy Instant Pot Recipes to try
Instant Pot Crack Chicken– a high-protein, keto-friendly main course that’s as easy to make as it is delicious. With its creamy cream cheese and ranch-flavored sauce, this versatile dish can be served up in sandwiches, with mashed potatoes, or alongside your favorite sides!
White Chicken Chili– this zesty, spicy pressure cooker chili features tender chicken breast, hearty beans, corn, and seasonings in a creamy, delicious broth.
Chicken Bacon Ranch Pasta– packed with flavor and comes together in no time! Using only the Instant Pot, clean up is a breeze!
Instant Pot Lasagna– all the flavors of the classic dish you love, made even easier using the Instant Pot! This Instant Pot Lasagna is delicious comfort food at its finest!
Chicken Lo Mein– perfect for a busy weeknight dinner. Made with tender chicken, crisp vegetables, and flavorful sauce, it’s a delicious one-pot meal that the whole family will love.
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Instant Pot Buffalo Chicken Recipe
Ingredients
- 2 lbs chicken breasts, boneless/skinless
- 3 tablespoon butter, unsalted
- 1/2 bottle Buffalo sauce *16 ounce bottle
- 2 tablespoon honey
- 2 teaspoon apple cider vinegar
Instructions
- Place the chicken, butter, Buffalo sauce, honey, and vinegar into your Instant Pot.
- Place lid securely on top and ensure valve is in sealing position.
- Cook on high, manual pressure for 10 minutes, followed by a quick release.
- Once pin has dropped, remove lid and shred chicken.
- Place Instant Pot on sauté function until most of the liquid is absorbed into chicken.
- Serve chicken as is, on sandwich buns, in a wrap, etc.
Miche
what size 1/2 bottle Buffalo sauce. (12oz, 16 oz or 23 oz)
Kristin
I use a 16 ounce bottle and estimate about half the bottle. Feel free to use a bit more if desired. Enjoy!