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 Homemade Ranch Seasoning Mix
- 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
- Cooking from frozen? Let the pressure naturally release for about 10 minutes before venting. This keeps the chicken tender and prevents it from tightening up.
- Thighs vs. breasts. I prefer chicken thighs because they stay juicy and shred beautifully. You can use chicken breasts if you prefer, just follow the cook times in my Instant Pot Shredded Chicken post for best results.
- Don’t skip reducing the sauce. A quick simmer on sauté concentrates the flavor and helps the sauce cling to the shredded chicken.
- Taste and adjust at the end. Buffalo flavor should be bold. Add a splash more hot sauce or a pinch of salt after shredding if needed.
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
