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!
Servings: 10
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.
Video
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: 249kcal | Carbohydrates: 6g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 958mg | Potassium: 348mg | Fiber: 1g | Sugar: 4g | Vitamin A: 333IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 1mg
