This super easy Instant Pot Buffalo Chicken recipe is a go to in our house. It’s just four ingredients and perfect for a quick weeknight dinner. My favorite way to eat it is on a brioche bun with coleslaw but we’ve also done it on top of baked spaghetti or butternut squash and in tacos!
I don’t think I’ve had the opportunity to gush about my love of my Instant Pot. I’m a really inconsistent meal planner and more than that, my tastes are changing constantly so having ingredients on hand for a quick Instant Pot meal is key to avoiding take out.
How To Make Instant Pot Buffalo Chicken
I wasn’t kidding when I said this recipe is so easy. You literally just throw all of the ingredients in the Instant Pot––chicken, broth, butter, buffalo sauce.
I like to use boneless frozen chicken thighs for our shredded Buffalo Chicken but you could totally use breasts instead. My favorite store-bought buffalo sauce is this Sweet Baby Ray’s brand. #NotSponsored but it really does taste the best.
Set the Instant Pot for 10 minutes at high pressure and 10 minutes natural release. You’ll need to adjust these if you live at high elevations. If you’re more of a crockpot person, this recipe can totally be made in that as well.
Instant Pot Buffalo Chicken
This Instant Pot Buffalo Chicken is just 4 ingredients and perfect for a quick, weeknight dinner!
- 4-5 frozen chicken thighs (about 2 lbs)
- 12 oz of your favorite buffalo sauce
- 3 tbsp butter
- 1/2 cup chicken broth
- 2 tbsp Ranch dressing (if preferred)
- Place chicken in Instant Pot
- Pour buffalo sauce over chicken, add broth and butter
- Cover, make sure valve is on sealing position, cook on Manual pressure for 10 minutes
- When pot beeps, allow 10 minutes natural release, then quick release the remaining pressure
- When all pressure is released, open lid and shred chicken
- Stir in ranch dressing (if wanted)
Times will need to be adjusted if you are at a higher altitude.
I’m not kidding that this chicken can be used for so many different meals––lettuce wraps, pizza, dips, etc. Sometimes I like to make a double batch just so I can have lunch for the week!
If you make it, be sure to share a picture with us on Instagram! I’d love to hear how it turned out!
Looking for more weeknight recipes? Try No Bean Turkey Quinoa Chili or Slow Cooker Tri Tip.
[…] recipe is on weekly rotation in our house, it’s so versatile! I also made some knock off ramen this […]
[…] Instant Pot Buffalo Chicken […]