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Instant Pot Buffalo Chicken

Instant Pot Buffalo Chicken with tender, shreddable chicken breasts coated in a glossy, buttery buffalo sauce. Pressure-cooked, then shredded into a spicy-saucy filling for sandwiches, lettuce wraps, or rice bowls.
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Prep Time 10 minutes
Cook Time 12 minutes
natural release 10 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Instant Pot Buffalo Chicken
  • 2 lb boneless, skinless chicken breasts Use fully thawed chicken for best shredding.
  • 1 cup buffalo wing sauce (such as Frank's RedHot) Choose a classic buffalo wing sauce for the traditional flavor.
  • 3 tbsp unsalted butter, cubed Cubed butter helps the sauce turn rich and glossy.
  • 1 tbsp ranch seasoning mix (or dry ranch dressing mix) Dry ranch adds tang and herby flavor to the sauce.
  • 0.5 cup low-sodium chicken broth Low-sodium keeps the finished sauce balanced.
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 2 tbsp cornstarch (optional, for thickening) Optional—use only if you want a thicker, spoon-coating sauce.
  • 2 tbsp cold water (optional, for cornstarch slurry) Optional—used to dissolve cornstarch before simmering.

Equipment

  • 1 instant pot pressure cooker

Method
 

Season and build the pot
  1. Place the chicken breasts in the Instant Pot insert and sprinkle with garlic powder, smoked paprika, and black pepper.
  2. Pour the buffalo wing sauce and low-sodium chicken broth over the chicken, then sprinkle the ranch seasoning mix evenly over the top.
  3. Scatter the cubed unsalted butter over the top so it melts during pressure cooking.
Pressure cook
  1. Seal the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
  2. Let the Instant Pot do a 10-minute natural release, then quick release any remaining pressure.
Shred and optionally thicken
  1. Remove the chicken to a bowl or cutting board and shred with two forks until it pulls apart easily and looks moist rather than stringy.
  2. If a thicker sauce is desired, set the Instant Pot to Sauté, whisk in the cornstarch slurry, and simmer for 2–3 minutes until glossy and thick enough to coat a spoon.
Combine and serve
  1. Return the shredded chicken to the pot and toss to coat it thoroughly in the buffalo sauce.
  2. Serve warm on buns, in lettuce wraps, or over rice, topped with blue cheese and green onion (and celery if using).

Notes

For easiest shredding, shred as soon as the chicken is cool enough to handle, and don’t over-thicken if you plan to add extra toppings or serve over rice. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze for up to 2 months. This recipe can be made dairy-free by using a plant-based butter cube in place of the unsalted butter.