Instant Pot Buffalo Chicken
Tangy spicy shredded Instant Pot Buffalo Chicken is easy and delicious. It can be used in so many ways from sandwiches to pizza, in soups and appetizer recipes.
Servings 9 1/2-cup servings (4 1/2 cups total yield)
- 2 pounds boneless skinless Chicken Breast fresh or frozen
- ¼ teaspoon ground Black pepper
- 1/4 teaspoon Kosher Salt
- 12 ounces Buffalo Sauce homemade or Franks RedHot Buffalo Wings sauce (1 12-ounce bottle)
- 4 tablespoons Unsalted Butter
Salt and pepper the chicken breasts on both sides.
Measure out 1 cup of the buffalo wings sauce. Reserve the rest. Pour some out of the 1 cup into the Instant Pot to cover the bottom of the insert (about 1/4 cup; doesn't need to be exact).
Place the chicken on top of the sauce. Pour the remaining sauce over the chicken breasts.
Add the butter on top.
Lock the Instant Pot lid. Turn the valve to seal and select manual high pressure for 15 minutes (fresh or frozen chicken).
When the cooking is finished, allow it to naturally release for 5 minutes, and then do a quick release for any remaining pressure.
Using two forks, shred the chicken. Top with chopped parsley.
Serve warm on your favorite buns with some ranch dressing, on a bed of greens, or in a bowl with white rice.
Salt and pepper the chicken as described.
Pour the whole 1 1/2 cups of sauce into the crock pot along with the butter pieces. Place the chicken in and turn to coat.
Cook on LOW for 5-6 hours until the chicken is cooked through.Shred the chicken and place back into the sauce for 20 minutes to soak up the sauce.
Shred the chicken and place back into the sauce for 20 minutes to soak up the sauce.
Calories: 160kcal | Carbohydrates: 1g | Protein: 21g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 1341mg | Potassium: 373mg | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg