Instant Pot Buffalo Chicken
User Reviews
5
Instant Pot Buffalo Chicken
Description
Instant Pot Buffalo Chicken features large chicken breasts cooked under pressure in a savory buffalo sauce made from Frank's Red Hot sauce, white vinegar, Worcestershire sauce, and garlic powder. After sautéing onions, the sauce ingredients are combined in the Instant Pot, followed by the chicken which is coated in the sauce. Pressure cooking for 10 minutes plus natural pressure release produces tender, fully cooked chicken.
Butter is melted and stirred into the sauce after cooking, adding richness and smoothing the flavor. The cooked chicken is shredded directly in the pot to absorb the sauce thoroughly. This method yields a juicy, well-seasoned shredded chicken with classic buffalo tang and heat.
The shredded buffalo chicken is ideal for assembling sandwiches with buns, ranch dressing, and shredded iceberg lettuce. It fits well for casual meals or game day dishes.
The recipe notes specifying the use of Frank's Red Hot original sauce help maintain intended spice levels, and natural pressure releases preserve moisture. The use of a 6-quart model is mentioned as suitable for this preparation.
Ingredients
- 2 large chicken breast
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3/4 cup hot sauce Frank's Red Hot brand
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 3 tablespoons butter
For serving:
- Buns
- ranch dressing
- iceberg lettuce shredded
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
- Use Frank's Red Hot original sauce to control the level of spiciness compared to hotter varieties.
- This recipe is demonstrated using a 6-quart Instant Pot, which accommodates the ingredients well.
- Inactive time includes the time for the Instant Pot to reach and release pressure naturally, which is about 5-10 minutes each.
User Reviews
Overall Rating
5
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