Instant Pot Buffalo Chicken Recipe
This easy Instant Pot Buffalo Chicken Recipe uses only 5 ingredients and makes shredded chicken for sliders, wraps, salads, appetizers and dip.
- 3 large boneless chicken breasts (2 pounds)
- 1 12-ounce bottle Buffalo Sauce (about 2 cups)
- 3 tablespoons butter
- 2 tablespoons water
- 2 tablespoons ranch dressing
Place chicken breasts in the inner liner of Instant Pot
Pour Buffalo wing sauce over chicken, and add water and butter
Cover, turn valve to Sealing position, and hit PRESSURE COOK (or manual) for 10 minutes.
When pot beeps, allow 10 minute natural release, then turn valve to Venting to release remaining pressure.
When pin drops, open lid, and stir in ranch dressing. Shred chicken using hand mixer or shred chicken using 2 forks.
Recipe was made in 6-quart Instant Pot electric pressure cooker but can also be made in 8 quart.
For high altitude, cook for 15 minutes with 10 minute release, or until chicken is at least 165 degrees according to meat thermometer and easily shreds.