Instant Pot Buffalo Chicken
It is flavorful shredded chicken with a hint of spice.
Servings: 4 Servings
Equipment
Ingredients
- 2 pounds boneless skinless chicken breasts, 3-4 breasts
- ½ cup chicken broth (Note 1)
- 1 cup buffalo sauce divided, (Note 2)
- ¼ teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Use a 6-quart Instant Pot or whatever brand of electric pressure cooker you have. Place the seal in place on the cover. Spray the liner with cooking spray for easy cleanup.
- To the Instant Pot inner pot, add ½ cup buffalo sauce and chicken broth. Stir.
- Place the chicken breasts into the sauce. Sprinkle the salt and pepper over the chicken.
- Add the cover and set it to sealing. Cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes, then do a quick release of any remaining pressure and remove the cover.
- Remove the chicken breasts. Shred or slice the chicken. Grab a hand mixer and shred the warm chicken right away in a bowl. Using two forks will also work, as well as a stand mixer with a paddle attachment. For slicing, cool the chicken. It will be easier to slice once chilled.
- Add the remaining ½ cup of buffalo sauce and stir into the chicken. If you would prefer a more mild flavored chicken, leave the remaining buffalo sauce off and add as needed.
- Store the shredded chicken in an airtight container in the refrigerator for up to four days.
Notes
Note 1: Chicken stock or vegetable stock will also work.
Note 2: Use a buffalo wing sauce and not a hot sauce. They are not the same.
Nutrition Information
Serving: 1 ServingCalories: 130kcalCarbohydrates: 8gProtein: 16gFat: 4gSugar: 0g
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