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Instant Pot Buffalo Chicken

Course Main Course
Cuisine American
Keyword Instant Pot Buffalo Chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories
Author Eva Fry

Equipment

  • Pressure Cooker

Ingredients

  • 2 boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 cup buffalo wing sauce I used the Frank's RedHot Buffalo Wing Sauce
  • 1/2 cup ranch dressing I used Open Nature Ranch Dressing

Instructions

  • Season the chicken breasts on both sides with salt and pepper
  • Pour buffalo sauce and ranch dressing into the instant pot and stir to mix
  • Place the chicken breasts on top and add extra buffalo sauce plus slices of butter.
  • Seal the pressure cooker and set it to 15 minutes in manual mode.
  • Allow the instant pot to naturally release for 5 -10  minutes, then manually release.
  • Shred the chicken in the instant pot using two forks.   Stir to coat with the buffalo sauce.

Notes

If you have time, allow the chicken to remain in the instant pot on the warm setting with the lid on for another 10 minutes or so.  This allows the shredded chicken to absorb all the delicious buffalo and ranch flavors and become even more tender and flavorful.