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    Home » Recipes » Chicken » Instant Pot Buffalo Chicken

    Published: Jan 24, 2022 · Modified: Feb 5, 2022 by Alicia This post may contain affiliate links.

    Instant Pot Buffalo Chicken

    Jump to Recipe Print Recipe
    Shredded chicken with buffalo sauce.

    Fast and easy, Instant Pot Buffalo Chicken is made from just 5 ingredients it's easy to throw together for a weeknight meal. The shredded buffalo chicken is great for meal prep, dips, and sandwiches.

    Instant pot buffalo chicken in a grey bowl.

    Why You'll Love Shredded Buffalo Chicken

    With zero carbs and a good amount of protein, it's a healthy dinner that can be made paleo, Whole30, gluten free and migraine diet friendly.

    • The whole meal is complete in less than 30 minutes.
    • It requires minimal ingredients and effort - everything cooks in one pot!
    • If you needed shredded buffalo chicken for another recipe, like my buffalo chicken egg rolls or a buffalo chicken dip, this one is fast!
    • This can easily be made in a slow cooker if you don't own an instant pot.
    Jump to:
    • Why You'll Love Shredded Buffalo Chicken
    • Ingredients
    • Step by Step Process
    • How to Shred Cooked Chicken
    • Recipe Tips
    • Meal Ideas for Pulled Buffalo Chicken
    • Easy Chicken Recipes
    • Instant Pot Buffalo Chicken
    Ingredients for buffalo chicken.

    Ingredients

    This recipe serves 3-4 people as written, but can easily be doubled or tripled.

    • Boneless, skinless chicken breast - I prefer to use air-chilled chicken for this recipe if you can find it. Or if you have boneless, skinless chicken thighs, those would work too.
    • Franks Red Hot Sauce - Buffalo sauce is just a mixture of a hot pepper sauce (most famously Frank's), vinegar, garlic, and butter.
    • Vegetable or Chicken Broth - I recommend homemade broth or Trader Joe's Hearty Vegetable.
    • Garlic Powder - This can also be substituted with 2 garlic cloves, minced.
    • Butter, Ghee, or Pressed Oil - All 3 will work here to create a simple buffalo sauce. Ghee can be used for Whole30 and paleo diets and pressed oils like Earth Balance make this a dairy free meal.
    • Green Onion - Used for garnish and to add a boost of flavor.
    Step by step process shots of making shredded buffalo chicken in an instant pot.

    Step by Step Process

    1. Add all of the ingredients except the green onion to the Instant Pot, cover, and turn vent to closed. Hit "Pressure Cook" for 8 minutes. If you have huge, thick chicken breasts, cook for 9-10 minutes.
    2. Allow a natural release for 10-15 minutes, not opening the vent and leaving the lid on. Then turn the vent to allow any excess pressure to release and open the lid. Watch your fingers during this process, the steam will be very hot.
    3. Remove the chicken with a slotted spoon and shred with two forks or with a kitchen mixer on low.
    4. Meanwhile, reduce the sauce by turning the instant pot to "sauté" and letting it boil for about 5 minutes. If you'd like a thicker sauce, whisk in 1-2 teaspoons cornstarch till smooth. But don't worry that it's thin, the sauce will coat the chicken well once you combine the two.
    5. Mix the chicken with the sauce, stirring well to fully coat. Top with green onion, if desired.

    How to Shred Cooked Chicken

    1. Two forks - Use two forks to pull the chicken breasts (or thighs) in opposite directions. To me, this is the easiest way if cooking the recipe as is. If you're making this for a crowd, the below options will be better!
    2. Mixer - You can use a stand mixer with the paddle attachment on low, or a hand mixer on low. This pulls apart the chicken quickly and easily, shredding to smaller pieces. This is a good option if you're doubling the recipe, but it does dirty another dish unless you mix it right in the bowl.

    Recipe Tips

    Here are some quick tips for using a slow cooker instead of an instant pot, making the sauce thicker, and freezing/reheating instructions.

    • If you'd like to make this buffalo chicken in a slow cooker, use the same directions, but cook on high for 2-3 hours or low for 4-6 hours. You may not need to reduce the sauce this way.
    • For a thicker buffalo sauce - whisk in 2 teaspoons cornstarch till smooth before bringing the sauce to a boil.
    • This recipe will freeze up to 6 months in a freezer bag. To defrost, place in the fridge overnight or place the bag in warm water for 30 minutes.

    Meal Ideas for Pulled Buffalo Chicken

    You can use this pulled buffalo chicken in a lot of different ways. Here are some ideas!

    • Buffalo Chicken Egg Rolls
    • Tacos - Place the shredded chicken in a tortilla and top with ranch dressing and green onions. Or replace them for the chicken tinga in my taquito recipe.
    • Salad - Top romaine lettuce with cucumbers and buffalo chicken, along with my ranch dressing.
    • Quesadillas - Place chicken and white American cheese between two tortillas and toast them in a non-stick skillet till cheese has melted.
    • Buffalo Chicken Sandwiches - Use Martin's Potato Rolls (Target), and top with extra Frank's Red Hot Sauce.
    Buffalo sauce on top of shredded chicken.

    Easy Chicken Recipes

    For more recipes like this Instant Pot Buffalo Chicken, see these posts. If you don't have an instant pot, you'll love the crispy buffalo chicken thighs. And for a vegetarian option, check out my baked buffalo cauliflower bites.

    • Buffalo Chicken Thighs
    • Creamy Chicken Taquitos
    • Air Fryer Buffalo Chicken Egg Rolls
    • Instant Pot Chicken Tinga Tacos

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Shredded buffalo chicken in a bowl.

    Instant Pot Buffalo Chicken

    Fast and simple, Instant Pot Buffalo Chicken is made from just 5 main ingredients it's easy to throw together for a weeknight meal. The shredded buffalo chicken is great for meal prep, dips, and sandwiches.
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer, Dinner
    Cuisine: American
    Diet: Gluten Free, Low Calorie, Low Lactose
    Prep Time: 5 minutes
    Cook Time: 8 minutes
    Natural Release: 10 minutes
    Total Time: 23 minutes
    Servings: 4 people
    Calories: 264kcal
    Author: Alicia

    Ingredients

    • 1 ½ pounds boneless, skinless chicken breasts
    • ½ cup vegetable or chicken broth
    • ½ cup hot sauce (Frank's Red Hot recommended)
    • 1 teaspoon garlic powder
    • 2 tablespoons butter, ghee, or pressed oil spread
    • 1 green onion (optional)
    • kosher salt and pepper to taste
    US Customary - Metric

    Instructions

    • Add all of the ingredients except the green onion to the Instant Pot, cover, and turn vent to closed. Hit "Pressure Cook" for 8 minutes. If you have huge, thick chicken breasts, cook for 9-10 minutes. Allow a natural release for 10-15 minutes, not opening the vent and leaving the lid on. Then turn the vent to allow any excess pressure to release and open the lid. Watch your fingers during this process, the steam will be very hot.
    • Remove the chicken with a slotted spoon and shred with two forks or with a kitchen mixer on low. Meanwhile, reduce the sauce by turning the instant pot to "sauté" and letting it boil for about 5 minutes. If you'd like a thicker sauce, whisk in 1-2 teaspoons cornstarch till smooth. But don't worry that it's thin, the sauce will coat the chicken well once you combine the two.
    • Mix the chicken with the sauce, stirring well to fully coat. Top with green onion, if desired. Taste and adjust any seasonings.

    Notes

    • 2 minced garlic cloves can be substituted for the garlic powder.
    • Frank's Red Hot is higher in sodium. Dave's Cool Cayenne Sauce is an alternative but does contain onion powder. Trader Joe's Chili Pepper Sauce is another option. 
    • I recommend Earth Balance Pressed Oils for a dairy free option. 
    • This pairs well with my homemade ranch dressing recipe. 

    Nutrition

    Serving: 1g | Calories: 264kcal | Carbohydrates: 1g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1118mg | Potassium: 638mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
    « Air Fryer Flank Steak
    Homemade Gluten Free Ranch Dressing »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Karen says

      October 22, 2022 at 4:50 pm

      How would this work in a slow cooker? I don’t have an instant pot.

      Reply
      • Alicia says

        October 23, 2022 at 5:22 pm

        It does work! I usually do on low for about 3 hours in mine. It may need more or less depending on how fast yours cooks!

        Reply
    2. Zia says

      March 05, 2022 at 3:21 pm

      5 stars
      AMAZING! I make buffalo chicken tacos twice a week with this recipe. SO easy and flavorful!!! My kids and I are obsessed and the family members who've tried the tacos couldn't believe how good they were 🤗😋

      Reply
    3. Jen says

      January 29, 2022 at 7:14 pm

      5 stars
      When I make Buffalo chicken I put it on top of a baked sweet potato with some cottage cheese on top

      Reply
      • Alicia says

        January 30, 2022 at 12:25 pm

        Sounds amazing!

        Reply
    4. Ann says

      January 25, 2022 at 10:34 pm

      5 stars
      So good! And so easy! We really enjoyed it.

      Reply
    5. Rachel says

      January 25, 2022 at 10:31 pm

      5 stars
      I just made this tonight and put it in a tortilla with a little goat cheese. Sooo good!!

      Reply
      • Alicia says

        January 26, 2022 at 10:17 am

        Thank you, Rachel! The goat cheese sounds amazing!

        Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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