3poundschicken breasts or thighsboneless, skinless
1cuppineapple juice or low-sodium chicken stock
½cuphot saucesuch as Frank’s Red Hot
8ouncescream cheesesoftened, and cubed (optional)
In the inner pot of the pressure cooker, combine the pineapple juice, hot sauce, garlic, salt, paprika, and onion powder. Nestle the chicken in 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.
Remove chicken from the liquid and place it on a cutting board or mixing bowl and let rest for 5 minutes. Meanwhile, add the cubed cream cheese to the cooking liquid. Place the lid on Instant Pot and let the cream cheese warm through and melt into cooking liquid.
Shred the chicken with 2 forks or cut it into bite-sized pieces. Add chicken back to the inner pot and mix into cooking liquid. If the cream cheese is not fully melted at this point, turn the Instant Pot to Saute and heat through, watching closely so as to not burn the cream cheese.
Serve as desired.
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.