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Looking for an easy, flavor-packed meal that everyone will love? Instant Pot Buffalo Chicken is the answer! With just a few simple ingredients and in less than 30 minutes, you will have tender, juicy chicken smothered in a creamy, spicy buffalo sauce.
Whether served as a dip or used to make a sandwiches, tacos, pizza and more, this easy Instant Pot Buffalo Chicken recipe is a guaranteed crowd-pleaser for weeknights and parties alike!
Kristen's Keys for Instant Pot Buffalo Chicken
Paying attention to these tips will help ensure even cooking the results you are looking for.
- You can have options for the chicken. You can use fresh OR frozen chicken breasts or chicken thighs, just be sure that each piece of chicken is similar in size and not frozen together, so that the cook time is accurate.
- Pineapple juice is not so secret ingredient. Just like my recipe for Instant Pot Chicken Breast (and Instant Pot Mongolian Beef) the pineapple juice helps to tenderize the chicken and adds just the right touch of sweetness. (But yes, you can sub it out for chicken stock.)
- Make it creamy or NOT! Adding cream cheese is optional, but it tames down the spiciness of the buffalo flavoring and makes a really creamy sauce. Omit if you would like a lower-fat or dairy-free version.
How to Make Instant Pot Buffalo Chicken
Whether you are just learning how to use an Instant Pot or a seasoned pro, this section will walk you through the process of making the buffalo chicken using your Instant Pot.
- Start with cream cheese (optional). If you are opting to add cream cheese to the Buffalo Chicken after it pressure cooks, place cubed cream cheese into a large mixing bowl and let it sit at room temperature while the chicken pressure cooks. This will help it combine smoothly and evenly into the chicken.
- Layer ingredients in Instant Pot. Combine hot sauce, garlic, onion powder, salt, and paprika inside the inner pot and nestle the chicken into the liquid. I tis okay if it is not fully submerged.
- Pressure cook. Close and seal the lid. Set to cook on HIGH PRESSURE using the manual or pressure cook function, not the poultry function.
- Small chicken breasts or thighs: 6 minutes on High Pressure or 10 minutes if frozen
- Average chicken breasts or thighs: 7 minutes on High Pressure or 11 minutes if frozen
- Large chicken breasts or thighs: 8 minutes on High Pressure or 12 minutes if frozen
- Let pressure release. Once the cooking time has elapsed, allow the pressure to release for at least 10 minutes, this will keep your chicken tender.
- Remove chicken. After the pressure has been released, remove the cooked chicken from the inner pot and place it into the bowl with the cream cheese (or empty mixing bowl). Add 1-2 ladles of the cooking to the mixing bowl, cover the bowl with a lid or plastic wrap, and let rest for 5-10 minutes.
- Shred chicken. After resting, shred the chicken right into the cream cheese, adding more cooking liquid if needed/desired.
Serving Suggestions
Instant Pot Buffalo Chicken is perfect for sandwiches, dips, tacos, pizza, and so much more. Use the following suggestions to give you inspiration.
- For Buffalo Chicken Dip: You can serve right from the pot, or for a really creamy dip similar to my Buffalo Chicken Dip, stir in ½ cup ranch dressing and 1 cup of cheddar cheese. Spread in a baking dish, top with an additional cup of cheese if desired, and bake at 350℉ until cheese is melted and golden.
- For Pizza: Use as the base for Buffalo Chicken Pizza or as a topping for a quick pita pizza or air fryer pizza.
- For Taco Night: Use to make Buffalo Chicken Tacos or add to cheese quesadillas for a spicy spin on a classic quesadilla.
- As a Salad: Take a shortcut and swap out the baked chicken for this shredded chicken to make Buffalo Chicken Salad. Top with air fryer fries for a crazy good salad!
- As a Sandwich/Wrap: Serve with creamy coleslaw on buns or in a wrap with shredded carrots and ranch dressing.
- As a Casserole: Instead of using raw chicken in Buffalo Chicken Casserole, replace it with leftover Instant Pot Buffalo Chicken and decrease cook time by 10 minutes.
Storage Instructions
- Refrigerate: Allow the chicken to cool slightly, transfer to an airtight container, and store in the fridge for up to 3 days.
- Freeze: Allow the chicken to cool completely and then freeze in 1-2 cup portions in air-tight containers/freezer bags to use for future meals. Defrost chicken in the fridge overnight before using.
More Easy Instant Pot Chicken Recipes
Instant Pot Buffalo Chicken
Jam-packed with flavor and a creamy, spicy sauce, Instant Pot Buffalo Chicken makes a perfect base for salads, wraps, sandwiches, tacos, and pizzas!
Video
Ingredients
- 3 pounds boneless, skinless chicken breasts or thighs
- 1 cup pineapple juice, or low-sodium chicken stock
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ cup hot sauce, such as Frank's Red Hot
- 8 ounces cream cheese, softened, and cubed (optional)
Instructions
- In the inner pot of the pressure cooker, 1 cup pineapple juice (or stock), 1 tablespoon minced garlic, 1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, and ½ cup hot sauce. Nestle the chicken into the liquid.
- Place the lid on the pressure cooker, and ensure the vent knob is sealed. Set to cook on high pressure using the pressure cook or manual function using the following guidelines for determining the cooking time. Small Chicken Breasts (~6 ounces in size): 6 minutes on HIGH PRESSURE/10 minutes if frozenMedium/Standard Chicken Breasts (~8 ounces in size): 7 minutes on HIGH PRESSURE/11 minutes if frozenLarge Chicken Breasts (~10 ounces in size): 8 minutes on HIGH PRESSURE/12 minutes if frozen
- Allow to release naturally for 10 minutes, and then do a quick release if needed.
- Place 8 ounces cream cheese (cubed) into a large mixing bowl. Remove the chicken from the inner pot and place it directly on top of the cream cheese. Ladle in about ½ cup of the cooking liquid into the mixing bowl as well. Cover the bowl with a lid or plastic wrap and let rest for 5 minutes.
- After 5 minutes, shred the chicken with 2 forks, as you combine it with the cubed cream cheese. Feel free to add additional cooking liquid as needed/desired. Serve as desired.
Notes
Cream Cheese: The cream cheese is optional. Omit it for a lower-fat or dairy-free version of the recipe.
Storage: Store leftover buffalo chicken in an airtight container and refrigerate for up to 3 days, or freeze in a freezer-safe container for up to 3 months.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Calories: 249kcalCarbohydrates: 6gProtein: 25gFat: 11gSaturated Fat: 3gCholesterol: 82mgSodium: 958mgPotassium: 348mgFiber: 1gSugar: 4gVitamin A: 333IUVitamin C: 12mgCalcium: 50mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
Great taste but too much liquid, almost soupy. Doesnt get absorbed back into chicken. Cant use as dip. Makes sandwich bread soggy. But again, really tasty!
I am sorry you found this too liquidy. In the future, you can strain off the excess liquid before adding the cream cheese for a thicker sauce.
Huge hit with my family...and then passed on to other family members who thought it sounded great!
I love hearing that Tracy! It is on my menu for tomorrow night.
Ah may zing!!!!!! I'm loving it thanks for bringing this to my life.
WAHOO!! So glad you enjoyed so much Derek!
I need to make this for a large group. Should I make 2 separate batches? Or can I double everything?
Hi Jenn! You should be able to double no problem (and cook time will remain the same!) Enjoy!
Do you use frozen or thawed chicken?
Hi Tiff! This recipe is for thawed chicken, if using frozen add on 4 minutes.
I would never of thought to put pineapple juice! Love the addition of it!
It really balances out the heat perfectly 🙂 So glad you enjoyed Ashley!
Oh.My.Goodness. We loved this at my house!!! We also love the Buffalo Chicken Bake so I roasted some potatoes and put the shredded instant pot buffalo chicken on them with bacon and cheese and popped it back in the oven for a few minutes-YUM!! Thanks for all the great recipes 🙂
YAY!!!! I am so happy Amy that you love this--and that you used it to make another one of my recipes. It has become a go to at my house 😉