Instant Pot Buffalo Chicken
This Instant Pot buffalo chicken recipe makes the most delicious sandwiches! If you like it spicy, you will love this.
Servings: 6
Ingredients
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3/4 cup Frank's Red Hot sauce
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 3 tablespoons butter
For serving:
- Buns
- Ranch dressing
- Shredded iceberg lettuce
Instructions
- Add the oil to your Instant Pot and press the sauté button. Add the onion and cook for 3-4 minutes. Turn off the sauté function when it's done.
- Add the hot sauce, vinegar, Worcestershire sauce, and garlic powder to your pressure cooker. Give it a good stir.
- Add the chicken and give it a stir so it's all nicely coated in the sauce.
- Close the Instant Pot's lid, set the valve on "sealing", and cook on high pressure for 10 minutes. It'll take 5-10 minutes for it to reach pressure.
- While the chicken is cooking, prep your lettuce and buns. Make the ranch dressing if you're using my ranch recipe.
- Once the countdown has finished, let the pressure release naturally for 5 minutes, and then do a quick release for the remaining pressure.
- Once the chicken's done, take it out of the Instant Pot. Add the butter to the Instant Pot, and while it's melting, shred the chicken using two forks. Add the chicken back into the Instant Pot and stir to coat with the sauce. Assemble sandwiches as desired.
Notes
- I use Frank's Red Hot original, not their spicy buffalo. I believe that version is even spicier, so it'll really knock your socks off.
- I use this 6-quart Instant Pot.
- Inactive time indicates the time it takes the Instant Pot to get up to pressure and release pressure naturally.