This Instant Pot shredded buffalo chicken breast recipe can be made in approximately 15 minutes with only 6 ingredients!
The shredded chicken is tender, juicy, and flavorful.
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!
Watch how to make it
Ingredients
You will need the following ingredients to make this Instant Pot shredded buffalo chicken recipe:
- Chicken breasts- You can substitute with chicken thighs.
- Butter
- Frank's RedHot Buffalo Wing Sauce- Do not use regular RedHot Buffalo Sauce. You must use the buffalo wing sauce version.
- Honey- This little bit of added sweetness balances the flavors.
- Apple Cider Vinegar- The acidity gives this recipe that extra bit of pop.
- Tabaso Sauce
Steps to make Instant Pot Shredded Buffalo Chicken
Follow these easy steps to make shredded buffalo chicken in the Instant Pot.
- 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.
*This post contains affiliate links.
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!
Cooking Tip!
Note: If you want to add a bit of creaminess to the flavor, mix in ¼ cup of ranch after the chicken is shredded.
If you want to make homemade ranch, try my DIY Ranch Seasoning Mix!
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?
Check out these recipes for more Instant Pot meal ideas:
- Instant Pot Italian Beef Dinner
- 15 Minute Instant Pot Orange Chicken
- Crock-Pot Pepperoncini Pot Roast
- Instant Pot Cubed Steak
- Instant Pot Stuffed Pepper Soup
Please leave me a comment below if you make this Instant Pot Shredded Buffalo Chicken, and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your meal on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Instant Pot Shredded Buffalo Chicken Breast Recipe
Ingredients
- 4 chicken breasts about 1 ½- 2 lbs
- 4 tbs unsalted butter
- 12 oz Frank's RedHot Buffalo Wing Sauce
- 2 tbs honey
- 2 teaspoon apple cider vinegar
- 2 tbs Tabasco Sauce
Instructions
- Add 4 chicken breasts, 4 tbs butter, 12 oz Frank's RedHot Buffalo Wing Sauce, 2 tbs honey, 2 teaspoon apple cider vinegar, and 2 tbs Tabasco sauce in Instant Pot.
- Cook on manual high pressure for 10 minutes.
- Quick release.
- Shred chicken in Instant pot with two forks.
- 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.
karrie @ Tasty Ever After
I was just thinking about this recipe! lol! Looks so good and will have to try it on Sunday for J's lunch through the week. Thanks for sharing!
Agness of Run Agness Run
This seems like an appetizing recipe, Katie! Can't wait to give it a try!
Megan
Turned out perfect and my family loved it!! Thank you!
Brittany
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!
Trish Bruwelheide
Thanks-super quick, tasty, and easy. Great addition to the monthly rotation!!
Megan
Hello! Can you clarify - your instructions say NATURAL release, but you video says quick release?
Jen
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!!
Terresa
I make this but add 8oz cream cheese once you finish shedding the chicken. Try it?
Janet Wolf
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....
Karen Whiting
So delicious! It would be good in tacos, as well.
Nicole
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!
Simi
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).
Katie
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.
Debbie
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.
Katie
It will be good, but the Buffalo Sauce makes it better.... The buffalo sauce is creamier and thicker.
benazer noor
Amazing recipe. Really healthy and tasty. A must-try for everyone.
Trish Lucero
This is a go to for me! My family loves it and guests think it is so complex. Thanks for sharing
Kristin
Thank you for sharing this recipe! I can't count how many times I've made this. It's so quick and easy. If I have chicken that I need to use up, this is my go to option. I make sliders or wraps with the buffalo chicken and top them with bagged coleslaw mix, bleu cheese and bleu cheese dressing. If I'm out of bleu cheeese, I've used shredded cheddar and that subs in just fine!
Trish
Thank you so much for this recipe. I started using 1/2 chicken thigh and 1/2 chicken breast. It is awesome. My family thinks it is like eating chicken wings that someone else pulled meat off the bones for them.
We have used it in so many ways: straight out of the pot on a tossed salad, in a wrap, in a taco or burrito, quesadilla, and a crowd favorite.........a spoon of it on a grilled cheese (we use a white cheese)
Beth
Hi I’m an IP newbie. How do I make your recipe with frozen boneless skinless breasts? Can’t wait to try it! Thank you, Beth
Katie Crenshaw
I always use fresh chicken breasts. However, I have been told this recipe has worked out using frozen by other readers. You would cook it the same but increase the time to 12 minutes.
Beth
Delicious in a wrap with a little ranch dressing! I followed to a T but had a lot of liquid to be absorbed even after 5 min of sauté.
ryan
the chicken wasn't cooked through after 10 minutes. did anyone else have this problem or is it me?
Katie Crenshaw
Ryan, I have never had this problem. My chicken has always fallen apart. From what I am aware of, this has been the same for the other people making my recipe. Do you use the actual Instant Pot brand? If so, what model? I know they have a lot of newer models that do several different things in addition to pressure cooking such as Air Fry. If it is a model like that, maybe the time needs to be adjusted? Or did you use more chicken than the recipe? I am just curious. This recipe has always been an easy, simple winner in my home so I am perplexed.