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Juicy Instant Pot Shredded Buffalo Chicken Breast Recipe

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This is a delicious and easy Instant Pot shredded buffalo chicken breast recipe.  The shredded buffalo chicken is tender, juicy, and flavorful.

Instant Pot shredded buffalo chicken breast

This Easy Pressure Cooker Shredded Buffalo Chicken Recipe is perfect for your weeknight meals. Made in just a few minutes, this flavorful shredded buffalo chicken breast is incredible by itself, or perfect as a base for  tacos, nachos, sliders, and pizza!

pressure cooker shredded buffalo chicken breast

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I make this Instant pot shredded buffalo chicken breast recipe very often my house. My hot buffalo sauce is incredible, therefore I am usually making this meal last minute when I need something to make easy and quick. My entire family loves it. The shredded buffalo chicken is healthy, lean, and tastes AMAZING! So why not?


chicken breast in an instant pot and shredded buffalo chicken in an instant potHow to make Instant Pot  Shredded Buffalo Chicken Breast 

 

  • Throw all of  the ingredients in the Instant Pot.
  • Cook on manual high pressure for 10 minutes.
  • Quick release.
  • Next, shred the chicken with a fork. The chicken breasts just fall apart so the shredding is very easy.
  • The chicken will naturally absorb most of the liquid. You will then  put it on the sauté setting for just a few minutes to cook out any remaining liquid until the chicken absorbs any lingering sauce… about 5 minutes.

Shredded Buffalo Chicken is great for meal prep!

Are you excited to make this Instant Pot shredded buffalo chicken breast recipe yet? I often make  meal prep freezer meals for my husband to take to work. This is one of his favorite entrees. It freezes really well. You can double the batch and use half for a meal and save half in the freezer. Easy peasy!

Check out these recipes for more Instant Pot meal ideas: Instant Pot Italian Beef Dinner, 15 Minute Instant Pot Orange Chicken, and Crock-Pot Pepperoncini Pot Roast.

shredded buffalo chicken

 

shredded buffalo chicken
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4.88 from 8 votes

Instant Pot Shredded Buffalo Chicken Breast Recipe

This is a delicious and easy pressure cooker shredded buffalo chicken breast recipe. The shredded buffalo chicken is tender, juicy, and flavorful.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree
Cuisine: American
Keyword: Instant Pot shredded buffalo chicken
Servings: 6
Calories: 174kcal
Author: Katie Crenshaw

Ingredients

  • 4 chicken breasts about 1 1/2- 2 lbs
  • 4 tablespoons unsalted butter
  • 1/2 bottle of Frank's RedHot Buffalo Wing Sauce
  • 2 tablespoons honey
  • 2 teaspoons cider vinegar
  • 2 tablespoons Tabasco Sauce

Instructions

  • Add all the ingredients in Instant Pot.
  • Cook on manual high pressure for 10 minutes.
  • Quick release.
  • Shred chicken in Instant pot with two forks.
  • The chicken should absorb most of the sauce.
  • Put on sauté setting until juice is fully absorbed in shredded chicken. Should take about 5 minutes. Remove chicken from Instant Pot. Let it rest about 3 to 5 minutes and serve.

Video

Nutrition

Calories: 174kcal | Carbohydrates: 5g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 203mg | Potassium: 284mg | Sugar: 5g | Vitamin A: 5.1% | Vitamin C: 5% | Calcium: 0.6% | Iron: 1.5%

This is a delicious and easy Instant Pot Shredded Buffalo Chicken Recipe. The shredded buffalo chicken is tender, juicy, and flavorful.


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Comments

  2. Have you tried this with Frank’s Red Hot Original instead of the buffalo sauce. I’m trying to avoid some of the ingredients that are in the Buffalo Sauce.

  3. The mixture of the two should be fine. The wing sauce is a bit thicker, but I think mixing the two won’t change much in flavor. You can reduce the butter. The butter does give it a good flavor… but it will still be good.

  4. So I have 1/4 bottle of Frank’s Buffalo Wing Hot Sauce & 1/4 bottle of Frank’s Original Hot Sauce – what do you think would happen if I combined the two to equal 1/2 a bottle? Also, will I lose any flavor if I halve the butter? So excited to try this recipe! (A wrap or baked potato, as you mentioned in a previous reply, for my husband, and baked sweet potato for me) 😀


  6. Made this tonight for the first time as a newbie to instapot – 3rd meal in it in 3 days. It came out awesome! Your recipe for buffalo sauce is my new favorite! Great idea to use honey to cut the heat and add natural sugar. I’ll be making this once a week!

  9. I made this and it was great served on a whole wheat bun! I didn’t have the buffalo sauce, but did have a jar of buffalo rub, which I diluted in some water to make about 1/2 cup of sauce. Once all done, it was sort of weak so I just shook some of the dry rub and stirred it in…..was very tasty. Eye balling it at its best!! Can’t believe how easy this was….


  12. I made this for lunch today and it was AMAZING! Love the addition of the apple cider vinegar and honey. I served it over a baked potato and broccoli with a drizzle of ranch. Will absolutely make this over and over again. Thank you!!

  13. Sorry about that Megan. When I first did this recipe, I would only do natural release. Then I tried it a couple of times with the fast release and found out it worked fine. I forgot to update it in my recipe. Thanks for pointing that out. It is fixed. Fast release works great.

  14. Hello! Can you clarify – your instructions say NATURAL release, but you video says quick release?


  16. Thanks-super quick, tasty, and easy. Great addition to the monthly rotation!!

  17. I would think a ziplock bag would work. I have little freezer containers… so I haven’t tried it that way. After thawing it out, you could microwave or reheat on stove top. If in the microwave, pause a couple times intermittent to stir. If on stove top, make sure you are continually stirring to prevent scorching.

  18. How do you freeze? Ziploc bag? And then how do you re-heat?
    Thinking of making a bunch for a party, and would love to be able to make ahead!

  19. I let it natural release until it is finished and the float valve drops completely. There isn’t so much liquid in the recipe that this should take too long. However, if you wait until 10 minutes and it hasn’t completely dropped, you should be fine to unlock and open it with the same results.

  20. Question about the natural release-for how long should you allow it to naturally release? I’m newer to instant pot cooking but most times with natural release I’m seeing that there is a time/minutes tied to that. This looks delicious and I can’t wait to try it!

  21. This recipe with 4 breasts is about 6 servings… this is an estimate because chicken breasts run different sizes… I am not seeing where you see 2 servings. On my recipe, it says 6. I hope this helps.

  22. I track food on my fitness pal. I see the nutritional values with the recipe but it does not have a portion size. The nutritional chart says 2 servings but 4 breasts of chicken are far more than 2 servings. Just wondering if you know


  23. This was amazing! I used 2lbs raw chicken breast, adjusted the amount of butter to half the amount (saving on fat), and omitted the Tabasco Sauce (not a super hot food fan). The heat from the buffalo sauce was just right. I made buffalo chicken wraps using low calorie/low carb garden veggie wraps, topped with yogurt ranch, chopped celery, shredded carrots and chopped onions!

  24. Making this chicken tonight! Putting it inside of whole wheat tortillas with Caesar salad and dressing! Buffalo chicken ceasar wraps! Thanks for the recipe!

  25. Looking forward to trying this tonight!! I only have 1 lb of chicken breast handy. Would I need to alter the recipe? Also what would you say is the spice level of this? Thanks!

  28. I don’t think so. I think it would work the same… but I am not 100% sure because I have never doubled it. At the most, I would add 5 minutes, but I think it would be fine leaving the same time….

  30. You can also make stuffed baked potatoes, and top the buffalo chicken on that or a sweet potato. Also, I have made a buffalo chicken salad with it. It is very versatile.

  31. It is actually good by itself with sides. I drizzle a bit of blue cheese or ranch dressing over it. However, it is great over rice. It is also perfect for making buffalo nachos, sliders, and pizza.

  33. I don’t know. I have only cooked thawed/fresh chicken breast. I have seen where other people have cooked frozen chicken breasts, but I personally have never attempted it. I would suggest thawing the breasts…. or research how other people cooked frozen breasts in the Instant Pot. However, if you cooked the frozen breasts, I am not sure it would come out the same with my recipe… It might have more liquid from the frozen breasts that would dilute the sauce. But I am guessing because I have no experience.

  36. Is the chicken breast raw to start? In your picture they look cooked and your recipe does not specify. Thanks.

  37. I am sorry Lauren. Thanks for pointing that out. 12oz is the bottle I use. I didn’t know they came in different sizes.

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