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–+ servings
Bowl of Shredded Buffalo Chicken
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4.75 from 8 votes

Instant Pot Buffalo Chicken

This recipe for Shredded Instant Pot Buffalo Chicken makes the perfect base for wraps, dips, pizza, tacos, or sandwiches.
Prep Time5 mins
Cook Time6 mins
Pressure Time20 mins
Total Time31 mins
Course: Main Course
Cuisine: American
Servings: 10
Calories: 249kcal
Author: Kristen Chidsey

Equipment

Ingredients

  • 3 pounds chicken breasts or thighs boneless, skinless
  • 1 cup pineapple juice or chicken stock
  • 1 tablespoon minced garlic
  • 2 teaspoons 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

Instructions

  • Pour pineapple juice/stock into the inner pot of Instant Pot. Mix in hot sauce, garlic, salt, paprika, and onion powder.
  • Place chicken in seasoned liquid and place lid on pressure cooker, being sure vent knob is sealed.
  • Cook on HIGH PRESSURE for 6 minutes for thin chicken breasts (6 ounces each), 7 minutes for standard size chicken breasts (8 ounces each), and 8 minutes for large chicken breasts (10 ounces each).
  • If FROZEN, Cook on HIGH PRESSURE for 10 minutes for thin chicken breasts (6 ounces each), 11 minutes for standard size chicken breasts (8 ounces each), and 8 minutes for large chicken breasts (12 ounces each).
  • Allow to release naturally for 10 minutes, and then do a quick release if needed.
  • Remove chicken from liquid. And add in cream cheese to Instant Pot. Place lid on Instant Pot and let cream cheese warm through and melt into cooking liquid.
  • Shred chicken with 2 forks, hand held kitchen mixer or stand mixer.
  • Add chicken back to Instant Pot and mix into cooking liquid.
  • Serve as desired.

Video

Notes

  • You can shred chicken right in your Instant Pot with hand held mixer if desired, just be wary of hot liquid splashing up onto you!
  • For low fat Shredded Buffalo Chicken, omit the cream cheese or cut in half. 
  • Use the shredded chicken within 4 days or freeze up to 3 months for future use.
  • Omit the Cream Cheese for Dairy Free Buffalo Chicken. 
  • 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