Instant Pot Buffalo Chicken
This Instant Pot Buffalo Chicken is a true dump-and-go favorite! With just 5 simple ingredients and about 30 minutes, you’ll get tender, juicy pulled buffalo chicken that’s perfect for easy meal prep.
Servings: 4
Calories: 392kcal
Equipment
Ingredients
- 1.5 lbs Chicken Thighs boneless and skinless
- 1 tbsp Ranch seasoning
- 1/2 tsp Smoked Paprika
- 1/2 cup hot sauce I used Frank’s Red Hot
- 1/2 cup Chicken Broth I used 1/2 cup water mixed with 1 tsp better than bouillon
Instructions
- Add the chicken thighs to the bottom of the Instant Pot cooking pot.
- Pour the ranch seasoning, smoked paprika, hot sauce, and broth on top.
- Mix to incorporate.
- Pressure cook the chicken on High for 10 minutes.
- Use the Quick release setting to remove the steam.
- Remove the chicken thighs from the cooking pot and shred the meat.
- Return the meat to the cooking liquid. Turn on the sear/saute function to medium. Reduce the cooking liquid by half (about 5 minutes).
Notes
- Allow natural release of the pressure (about 10 minutes) if you use frozen.
- Chicken thighs are juicier than chicken breasts so I prefer them in this recipe, but you can use chicken breasts too. Get cook times from https://drdavinahseats.com/instant-pot-shredded-chicken
Nutrition
Calories: 392kcal | Carbohydrates: 4g | Protein: 28g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1214mg | Potassium: 423mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 304IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg
