If you’re craving a dish that’s spicy, tangy, and absolutely irresistible, Instant Pot Buffalo Chicken is your answer. It’s a recipe that takes minimal effort but delivers maximum flavor. Perfect for busy weeknights, game days, or meal prepping, this dish has a tender, juicy texture with that addictive buffalo sauce kick we all love. The best part? Thanks to the Instant Pot, it’s ready in a fraction of the time compared to traditional cooking.
Ingredients (Shopping List)
Here’s everything you’ll need:
- 2 lbs boneless, skinless chicken breasts
- 1 cup buffalo wing sauce – Frank’s RedHot is a classic choice
- ½ cup chicken broth
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & black pepper, to taste
- Optional garnish: fresh parsley or green onions
- Optional creaminess: cream cheese or ranch dressing
Essential Kitchen Tools & Appliances
- Instant Pot (6 or 8 quart)
- Cutting board
- Chef’s knife
- Measuring cups & spoons
- Spatula
- Cooking tongs
- Serving bowls
Step-by-Step Preparation
- Prep the chicken: Pat dry chicken breasts and season with salt and pepper.
- Measure ingredients: Get your buffalo sauce, broth, butter, and spices ready.
- Set up Instant Pot: Make sure the sealing ring is fitted correctly.
- Mix sauce: In a small bowl, whisk together buffalo sauce, chicken broth, garlic powder, and onion powder.
Cooking Instructions
- Add chicken to the Instant Pot, pour sauce mix over, and top with butter.
- Close lid, set valve to Sealing, and cook on High Pressure for 12 minutes.
- Allow natural release for 5 minutes, then quick release.
- Remove chicken, shred with forks or tongs, and return to the pot.
- Stir until fully coated. Add cream cheese or ranch if desired.
- For thicker sauce, use Sauté Mode and simmer 3–4 minutes.
Serving Suggestions
- On toasted buns as buffalo chicken sandwiches
- Over rice or quinoa for a meal prep bowl
- Wrapped in tortillas for a buffalo chicken wrap
- With celery, carrots, and blue cheese or ranch dip
- Garnished with parsley or green onions
Additional Tips & Variations
- For extra spice, add cayenne pepper or more hot sauce.
- For dairy-free, replace butter with olive oil.
- For low-carb, serve in lettuce wraps or with cauliflower rice.
- For a cheesy version, stir in shredded cheddar.
Nutrition Details (Per Serving – makes 6 servings)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~220 kcal |
| Protein | 28 g |
| Carbohydrates | 3 g |
| Fat | 11 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | ~680 mg |
FAQ
Q: Can I use frozen chicken?
Yes. Add 3–4 minutes to the cook time.
Q: How do I store leftovers?
Refrigerate in an airtight container for 4 days or freeze up to 3 months.
Q: What if I don’t have buffalo sauce?
Mix hot sauce and melted butter (2:1 ratio).
Q: How can I make it healthier?
Skip butter, use lean chicken breast, and serve with veggies.
Wrap-Up
And there you go – Instant Pot Buffalo Chicken that’s fast, simple, and bursting with tangy-spicy flavor. Whether you’re meal-prepping, serving sandwiches, or wrapping it in tortillas, this dish never disappoints.
👉 Fun fact: Buffalo chicken was first created in Buffalo, New York, in 1964 when leftover wings were tossed in hot sauce and butter. That combo sparked a food revolution – and now the Instant Pot makes it easier than ever to enjoy.
Grab your Instant Pot, pour in some buffalo sauce, and let’s get cooking!
