Instant Pot Buffalo Chicken

In my book there’s nothing better than an easy dump and go recipe, and this Instant Pot Buffalo Chicken does exactly that! This is a dinner recipe that will become a family favorite.

Simply dump all the ingredients into the Instant Pot and in a few minutes you have incredibly delicious and perfectly cooked buffalo chicken.

I love to use this dish as a protein side for my meal prep and usually serve it over rice or quinoa, but you could also serve it as a dip, as a quesadilla or even just on its own!

shredded buffalo chicken in a bowl

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Instant Pot Buffalo Chicken is an extremely easy recipe that creates a super flavorful dish.

It’s perfect for a quick week night dinner and is low calorie, 0 carbs and packed with protein!

close up of shredded buffalo chicken in an instant pot

Why You’ll Love This Instant Pot Buffalo Chicken

You’ll love this buffalo chicken recipe because of how simple it is. This is a one pot meal that makes a versatile protein that can be used in sliders, sandwiches, salads, and more. Create the perfect lunch bowl with a little quinoa, buffalo chicken, and veggies, and top with a little blue cheese crumbles.

You can also customize this recipe to be as hot and spicy as you’d like. If you have picky eaters, you’ll want to tone down the sauce with a little ranch dressing or cream cheese. If your crowd likes spicy food, turn it up a notch with a super spicy hot sauce!

Ingredients

To make Instant Pot Buffalo Chicken, you’ll need:

1 lb boneless skinless chicken breast

3/4 cup Frank’s Red Hot Sauce

1/2 cup water

1 tbsp butter

1 tbsp ranch seasoning

buffalo chicken ingredients in front of instant pot

How to Make Buffalo Chicken in the Instant Pot

Pour 1/2 of the Frank’s sauce and water on the bottom of the Instant Pot.

Place the chicken on top, then cover with the remainder of the hot sauce, water, ranch and butter.

Seal the Instant Pot and set it on manual pressure for 15 minutes (it will take 5-10 minutes to come to pressure, more if using frozen chicken)

Once done, allow the Instant Pot to naturally release for 5 minutes.

chicken breast with ingredients on top inside instant pot

How to Store Leftovers

Leftovers should be stored in an airtight container in the refridgerator for up to 5 days.

Leftovers can also be frozen! Store in an airtight container (I like to use Ziploc Freezer Bags) and store for up to 6 months.

To defrost, remove from the freezer and place in refrigerator for 24 hours before serving.

What is the Best Chicken to Use?

The best chicken to use in Instant Pot Buffalo Chicken are boneless skinless chicken breasts. I find they absorb the flavor the best and they’re quick to cook in the Instant Pot.

You could try using this recipe with chicken wings or chicken thighs, but you’ll need to adjust the cook times depending on the meat. When cooking chicken, you want to make sure the internal temperature reaches 165 to 175 with an instant-read thermometer.

How to Serve Buffalo Chicken

This buffalo chicken is a great served in sandwiches, on top of rice like a burrito bowl (or you could do cauliflower rice to keep it low carb), or as a cheesy pocket like in this Air Fryer Cheesy Buffalo Chicken Pockets!

Another idea is to turn this into a dip. Mix this buffalo chicken with a little cream cheese to turn this into the perfect game day dip!

More Easy Dinner Recipes

My kids love mac and cheese so I like to make it Instant Pot Kraft Mac and Cheese to make it even faster. This is also a good side dish for buffalo chicken!

When we have leftovers of shredded chicken, we like to make Air Fryer Buffalo Chicken Pockets.

Chicken Taco “Cupcakes” are a fun spin on the classic taco and perfectly portioned.

Not sure what to make for dinner? Try Spaghetti Pie! This Spaghetti Pie recipe is my go to recipe for busy week nights.

Instant Pot Buffalo Chicken

buffalo chicken ingredients in front of instant pot
Instant Pot Buffalo Chicken is a quick and easy dish that's incredibly flavorful. It's a perfect dish to make for a healthy lunch or dinner and is low in calories and packed with protein!
Ali
Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 25 minutes

Ingredients

  • 1 lb bonesless skinless chicken breast
  • 3/4 cup Frank’s Red Hot Sauce
  • 1/2 cup water
  • 1 tbsp butter
  • 1 tbsp ranch seasoning

Instructions

  • Pour 1/2 of the hot sauce and water on the bottom of the Instant Pot.
  • Place the chicken on top, then cover with the remainder of the hot sauce, water, ranch and butter.
  • Seal the Instant Pot and set it on manual pressure for 15 minutes (it will take 5-10 minutes to come to pressure, more if using frozen chicken)
  • Once done, allow the Instant Pot to naturally release for 5 minutes. Shred chicken and serve!

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Author

  • Ali Van Straten

    Ali Van Straten is the founder and journalist of Champagne and Coffee Stains. She is a Peloton expert, certified running coach and certified nutrition coach. Champagne and Coffee Stains provides information and resources on Peloton Interactive, running and recipes.

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Ali Van Straten

Author: Ali Van Straten

Title: Journalist

Expertise: Peloton, Running, Nutrition, Meal Planning, Parenting

Bio:

Ali Van Straten is a journalist who writes for MSN, Champagne and Coffee Stains, and Everything Baby Showers. Her articles have been featured in Wall Street Journal, Parade, Yahoo! Lifestyle, and MSN. She is a mom, meal prepper, recipe developer and runner and loves training with her Peloton treadmill and bike.

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8 Comments

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    1. The recipe calls for Manual for 15min, is that High pressure, presumably?

  2. I don’t really know what hot sauce tastes like compared to buffalo sauce. I’ve got some of that in my pantry right now but no hot sauce. Do you think the Sweet Baby Ray’s Buffalo wing sauce would be a good substitute for hot sauce?

  3. Good recipe – only thing I did was sauté for a bit after you shred. It helps the juice to thicken and stick to the chicken better.

    1. That’s a great idea!! I’m going to try it next time I make it

  4. I made this recipe last night and we loved it! Thanks for sharing!

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