Instant Pot Buffalo Chicken
Quick and easy Instant Pot Buffalo Chicken made from only 2 ingredients. The chicken is tender and juicy, packed with buffalo flavor, and is great for salads, tacos, sandwiches, and more. It also makes a bunch for meal prep to have on hand for a quick meal during the week! Paleo, Whole30 approved, gluten-free, and dairy-free.
Servings 5 cups
Pour 1/4-1/2 cup of the buffalo into the bottom of your Instant Pot and spread around. The amount will depend on the size of your instant pot, but you want it to cover the bottom of the pan.
Add chicken breasts and season with salt and pepper if desired. Close Instant Pot lid, make sure vent is set to seal, and set to poultry mode on high pressure for 13 minutes. Manually release pressure when done.
Open the lid and set it to saute mode for 5-10 minutes to help absorb excess liquid (the chicken gives off liquid as it cooks). While Instant Pot is on saute mode, shred chicken with two forks. Be careful as the pot will be hot. Once most of the liquid is absorbed (you still want some - about 1/3-1/2 cup left/in the pot), turn off Instant Pot.*
Pour in the rest of the buffalo sauce (about 1/2-3/4 cup) and stir to combine. Enjoy however you like!
*the chicken gives off liquid as it cooks, so when you open it up, there is more liquid in there than when you started with. So you add in about 1/4-1/2 cup buffalo sauce to start, it cooks, and when you open it up, you probably have about a cup or so of liquid/sauce. Then you put the Instant Pot on saute mode to help absorb some of that excess liquid. You want to reduce to about 1/3-1/2 cup liquid, then stir in the rest of the buffalo sauce (about 1/2-3/4 cup).
See notes in the post above about cooking it in a slow cooker
Serving: 1/2 cups | Calories: 177kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 86mg | Sodium: 1061mg | Potassium: 15mg | Vitamin A: 16IU | Vitamin C: 2mg