Carmy - Easy Healthy-ish Recipes

  • Home
  • All Recipes
    • All Recipes
    • Airfryer
    • Breakfast
    • Drinks
    • Freezer Friendly
    • Grill
    • Instant Pot
    • Main Dishes
    • Meal Prep
    • Meatless
    • Sides
    • Under 60 Minute Meals
  • Meal Prep
  • Instant Pot Recipes
  • Main Dishes
  • Shop My Kitchen
  • About Me
    • Collaborate With Me
    • Privacy Policy
menu icon
go to homepage
  • All Recipes
  • Meal Prep
  • Breakfast
  • Main Dishes
  • Instant Pot
  • Shop My Kitchen
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • All Recipes
    • Meal Prep
    • Breakfast
    • Main Dishes
    • Instant Pot
    • Shop My Kitchen
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Instant Pot / Instant Pot Buffalo Chicken

    Instant Pot Buffalo Chicken

    Posted: Sep 17, 2021 Last Modified: Sep 20, 2021 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • 192
    Jump to Recipe - Print Recipe

    Shredded Buffalo chicken is such a versatile recipe. You can put shredded Buffalo chicken into tacos, burritos, rice bowl, sandwiches, salads, and more! Quick and easy, here’s how you can make shredded Instant Pot Buffalo Chicken.

    This buffalo chicken does not take a lot of effort to make. All you need are chicken breasts, buffalo sauce, salt, and pepper. That’s it! I use a homemade version but you can use store-bought sauce for ease.

    Shredded Buffalo chicken in an Instant Pot.


     

    It’s shockingly easy to make. Even if you are making the buffalo sauce from scratch like I am, it doesn’t take longer than 20 minutes to make this recipe! You can also adjust this recipe however you’d like. Buffalo chicken can be on the spicier side and you can easily make it less spicy with the addition of brown sugar.

    What You’ll Need

    Ingredients needed to make buffalo chicken.
    • chicken breasts — I use boneless skinless breasts.
    • buffalo sauce — I recommend my homemade buffalo sauce! However, store-bought is perfectly fine.
    • salt and pepper
    • water — or chicken stock.

    How to Make Shredded Instant Pot Buffalo Chicken

    • Buffalo sauce added to an Instant Pot.
    • Chicken breasts added to an Instant Pot.
    • Add 1/3 cup of buffalo sauce to the bottom of the Instant Pot.
    • Add in the chicken breasts and season with salt and pepper.
    • Coating chicken with more Buffalo sauce and a splash of liquid.
    • Cooked buffalo chicken in a pressure cooker.
    • Drizzle a couple more tablespoons of sauce on top of the chicken breasts and add 1/4 cup of water or chicken broth.
    • Pressure cook for 10 minutes and then quick release when done.
    • Bowl of shredded chicken.
    • Simmered cooking liquid.
    • Remove the cooked chicken breasts and shred them.
    • At the same time, press the sauté button on the Instant Pot and let the liquid inside simmer and cook down as you shred the chicken breasts.
    • Shredded chicken added back to the pressure cooker.
    • More buffalo sauce added to the shredded chicken.
    • Add the shredded chicken back into the Instant Pot and add in the rest of the buffalo sauce.
    • Toss to coat and then enjoy!
    • Shredded buffalo chicken in the instant pot.
    • Close up of shredded chicken with buffalo sauce.

    Tips and Notes

    • This shredded chicken recipe was only tested in the Instant Pot DUO Plus 60, 6 Qt 9-in-1.
    • The general rule of thumb is 6 minutes per pound for chicken breasts. You’ll have to adjust the timing if you have larger chicken breasts than I do.
    • If you have time you can Natural Pressure Release for 10 minutes. I’ve walked away from the IP before and forgot about my chicken breasts and I didn’t find there to be much of a difference.
    • Don’t wait too long between the chicken breasts being cooked and shredding – chicken breasts shred easiest when they’re warm.
    • You can use a KitchenAid mixer to shred your breasts quickly and easily.

    Make Ahead Tips

    • Meal prep: store the cooked shredded chicken in an airtight container for up to 4 days in the fridge.
    • Freezer: allow the chicken to cool before transferring it into an airtight container before storing them in the freezer.
    Shredded buffalo chicken over rice.
    What is Buffalo sauce made of?

    Buffalo sauce is made by whisking together hot sauce with melted unsalted butter.

    Is this spicy?

    It really depends on your buffalo sauce. You can add some brown sugar to the Instant Pot while the liquid is simmering to make the shredded buffalo chicken less spicy.

    How do I shred chicken?

    You can shred your chicken with two forks, pulling the breasts apart. You can also use these shredding claws, or the whisk attachment in a mixer.

    What if I want a thicker sauce?

    If you want the buffalo sauce coating the chicken to be thicker, you can add a cornstarch slurry to the liner when you simmer the liquid. To make the slurry, combine 1 tbsp cornstarch to 1 tbsp cold water, mix until combined, add to the simmering liner.

    How to use shredded buffalo chicken?

    Add the buffalo chicken to tacos, burritos, rice bowl, sandwiches, salads, a baked potato, or just as is! This goes with everything.

    Instant pot buffalo chicken.

    Instant Pot Buffalo Chicken

    Shredded Buffalo chicken is such a versatile recipe. You can put shredded Buffalo chicken into tacos, burritos, rice bowl, sandwiches, salads, and more! Quick and easy, here’s how you can make shredded Instant Pot Buffalo Chicken.
    5 from 58 votes
    Print Recipe Rate this Recipe
    Prep Time: 5 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 15 minutes mins
    Servings: 5 servings

    Ingredients

    • 4 chicken breasts, boneless skinless
    • 1 cup buffalo sauce, or more
    • salt and pepper, to taste
    • ¼ cup water, or chicken stock

    Equipment

    • Instant Pot

    Instructions

    • Add 1/3 cup of buffalo sauce to the bottom of the Instant Pot.
    • Add in the chicken breasts and season with salt and pepper.
    • Drizzle a couple more tablespoons of sauce on top of the chicken breasts and add 1/4 cup of water or chicken broth.
    • Pressure cook for 10 minutes and then quick release when done.
    • Remove the cooked chicken breasts and shred them.
    • At the same time, press the sauté button on the Instant Pot and let the liquid inside simmer and cook down as you shred the chicken breasts.
    • Add the shredded chicken back into the Instant Pot and add in the rest of the buffalo sauce.
    • Toss to coat and then enjoy!
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

    Nutrition Per Serving

    Calories: 206kcal | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1682mg | Potassium: 669mg | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
    Author: Carmy
    Course: Main Course
    Cuisine: American
    Nutrition Disclaimer

    More Instant Pot Recipes You’ll Love

    • Instant Pot Whole Chicken
    • Instant Pot Shredded Chicken Tacos
    • Instant Pot Goulash
    • Instant Pot Chicken and Broccoli
    • Instant Pot Sesame Chicken
    • Instant Pot Meatballs
    • Instant Pot Beef and Broccoli
    • Instant Pot Chicken Alfredo Pasta

    Other places to connect with me
    @carmyshungry on Instagram
    Facebook
    Shop my Amazon faves
    Email: [email protected]

    • 192

    Comments

    1. Meg says

      November 09, 2022 at 12:13 pm

      Was the chicken frozen or thawed for 10 min cook time?

      Reply
      • Carmy says

        November 10, 2022 at 10:06 pm

        The chicken is thawed. However, if you use frozen chicken, the cooking time you input does not change as the IP will naturally take longer to build up pressure.

        Reply
    2. Emily says

      February 03, 2023 at 1:07 pm

      Thank you for adding nutrition to the recipes. How is it calculated? For the Buffalo chicken, it seems the figures are just for plain chicken until you get to the high sodium level, and your homemade Buffalo sauce is extremely high in fat & sodium but not reflected in the chicken recipe.
      Love the variety of recipes you post.

      Reply
      • Carmy says

        February 03, 2023 at 6:57 pm

        Hi Emily! The nutrition at the bottom of each recipe card is calculated using this software used by WPRM, the recipe card’s plugin. I believe they pulled the info of a generic buffalo sauce. Sorry for any confusion.

        Reply
    3. Margot says

      March 26, 2023 at 9:44 pm

      5 stars
      Delicious recipe! I made my own buffalo sauce this time (as suggested) and it really is better than store bought. Also, at the end I whisked in about 3 Tbsp of cream cream to the sauce as it reduced (while shredding the chicken) to thicken it and soften the spice a bit. YUMM!

      Reply
      • Carmy says

        March 27, 2023 at 9:39 am

        So glad you enjoyed this instant pot buffalo chicken recipe! Love the addition of cream cheese!

        Reply
    4. Gabi says

      June 20, 2023 at 3:03 pm

      I don’t see the carbs in the nutritional info how many carbs are in this?

      Reply
      • Carmy says

        June 21, 2023 at 6:49 pm

        Chicken = 0g
        Salt & pepper = 0g
        Water = 0g
        Buffalo sauce = depends on the sauce you are using. The one I link in the post has 3g but there are buffalo sauces you’ll find in stores with 0g carbs, always check the label to be sure.

        Reply
    5. Tiffany says

      May 30, 2024 at 10:15 am

      This was a total hit with the family (grown ups)! I added a TBSP of butter and tsp tapioca flour to the sauce while I shredded the chicken just to make the sauce a bit thicker/stickier. I was amazed at how easy it was to make an amazing weeknight dinner! Added pickles, lettuce and mayo to the bread. They kept saying, “Dinner was really good!” Thx!

      Reply
      • Carmy says

        May 30, 2024 at 11:46 am

        I’m so happy to hear this, Tiffany! I love the tip with the tapioca flour to thicken the sauce. That sounds so good with the pickles, lettuce, and mayo! Thank you for leaving a review!

        Reply
    5 from 58 votes (57 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish recipes including meal prep recipes, Instant Pot recipes, air fryer recipes, and lightened-up family favorites! Follow along for easy, straightforward recipes for any cooking level.

    More about me →

    Popular

    • Plate and meal prep container with rice, korean chicken thighs, cucumbers, carrots, seasoned seaweed, sesame seeds, and green onions.
      Gochujang Chicken Thighs (Grilled or Stovetop)
    • Hibachi Chicken with Fried Rice
    • Crispy skin, delicious flavour, and oh so moist, this Garlic Herb Butter Roasted Chicken in a Dutch Oven is going to have you drooling!
      Garlic Herb Butter Roasted Chicken in a Dutch Oven
    • how to make instant pot poached eggs
      How To Make Instant Pot Poached Eggs

    Sign Up!

    Sign up to stay up to date with new recipes straight to your inbox!

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Work with Me

    Newsletter

    • Sign Up! for emails and updates plus a downloadable shopping list and recipes for one week's meal prep (lunches and snacks).

    Recipes

    • All Recipes
    • Meal Preps Recipes
    • Instant Pot Recipes

    Copyright © 2024 Carmy — Easy Healthy-ish Recipes

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.