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.
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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 tsp 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 tsp 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.
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.
ryan
the chicken wasn't cooked through after 10 minutes. did anyone else have this problem or is it me?
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.
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.