This Instant Pot Shredded Buffalo Chicken has been one of my go-to meal prep recipes for years. The Instant Pot makes the chicken breasts perfectly shreddable in a fraction of the time, while the buffalo sauce adds just the right amount of spicy flavor. It comes out tender, flavorful, and incredibly versatile. I love making a batch at the beginning of the week and using it for sandwiches, wraps, tacos, nachos, and rice bowls.
"Thank you so much for this recipe. I started using ½ chicken thigh and ½ 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)."
★★★★★- Trish
Jump to:
My husband comes home for lunch almost every day, so I try to come up with easy make-ahead dishes that are versatile enough that he doesn't feel like he's eating the same thing day after day. At the same time, I don't want to spend my week making multiple meals just to keep things interesting.
These are the reasons we both love this shredded buffalo chicken. My husband usually piles it into a wrap with a little blue cheese dressing, lettuce, and green onions, or keeps it simple and serves it over rice. I tend to make a buffalo chicken taco with lettuce, ranch, and blue cheese, or load it onto a baked potato with ranch, cheddar cheese, and green onions.
Either way, I can meal prep it at the beginning of the week, stash it in the fridge, and we can each turn it into whatever sounds good that day. It makes busy weekdays a little easier, and I hope it does the same for you! Enjoy! Xoxo -Katie.
Ingredient notes and substitutions
You will need the following ingredients to make this Instant Pot shredded buffalo chicken recipe.
- Chicken breasts - Boneless, skinless chicken breasts shred beautifully in the Instant Pot. You can substitute with boneless, skinless chicken thighs if you prefer darker meat.
- Butter - Adds richness and helps create a smooth, flavorful buffalo sauce. Use unsalted butter if you are watching your sodium intake.
- Frank's RedHot Buffalo Wing Sauce - For the best flavor result use RedHot Buffalo Wing Sauce. Be sure to choose the Buffalo Wing Sauce, and not the original hot sauce, as they are not interchangeable in this recipe.
- Honey - A small amount of honey balances the heat and tanginess of the buffalo sauce without making it sweet.
- Apple Cider Vinegar - The acidity adds brightness and a touch of acidicity that enhances the flavor of the sauce.
- Tabasco Sauce - Adds a bit of extra heat and peppery tang to the sauce without overpowering it.
*The full recipe is located at the bottom of the post in the recipe card.
Steps
Follow these easy steps to make shredded buffalo chicken in the Instant Pot.
- Add Frank's RedHot Buffalo Wing Sauce, butter, honey, apple cider vinegar, tabasco sauce, and the chicken breasts to the Instant Pot.
- Secure the lid and set the valve to the sealing position. Cook on manual High Pressure (Manual) for 10 minutes. All the pressure to naturally release for 10 minutes, then carefully release any remaining pressure.
- Shred the chicken directly in the pot using a hand mixer or two forks. The chicken breasts will be tender and shoud easily fall apart. Stir the shredded chicken into the buffalo sauce before serving.
Note
The shredded chicken should naturally absorb most of the sauce as you mix it back into the cooking liquid. If the mixture seems to thin after shredding, simply turn on the Sauté setting and cook for a few minutes, stirring occasionally until the chicken absorbs any lingering sauce.
Watch how to make it
Cooking Tip
If you prefer a creamier buffalo chicken, stir in ¼ cup of ranch dressing after shredding the chicken. The ranch mellows the heat slightly while adding a rich, creamy flavor.
Can you freeze shredded buffalo chicken?
Shredded buffalo chicken freezes very well. Allow the chicken to completely cool, then transfer it to an airtight container or freezer-safe bag along with any remaining sauce to keep it moist. Freeze for up to 3 months.
To serve, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.
How long does shredded chicken last for meal prep?
Shredded chicken will last up to 4 days stored in an airtight container in the refrigerator. For best results, keep the shredded buffalo chicken in its sauce to prevent it from drying out.
Reheat in individual portions in the microwave or warm larger portions on the stovetop until heated through.
Can you make it less spicy?
To make this buffalo chicken milder, use mild buffalo wing sauce and leave out the Tabasco sauce.
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!
📖 Recipe
Instant Pot Shredded Buffalo Chicken (Easy Meal Prep)
Equipment
- Instant Pot
Ingredients
- 4 chicken breasts about 2½ to 3 pounds
- 12 ounces Frank's RedHot Buffalo Wing Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- 2 tablespoons Tabasco Sauce
Instructions
- Add 12 ounces Frank's RedHot Buffalo Wing Sauce, 4 tablespoons unsalted butter, 2 tablespoons honey,2 teaspoons apple cider vinegar, 2 tablespoons Tabasco Sauce, and the 4 chicken breasts to the Instant Pot.
- Secure the lid and set the valve to the sealing position. Cook on manual High Pressure (Manual) for 10 minutes. All the pressure to naturally release for 10 minutes, then carefully release any remaining pressure.
- Shred the chicken directly in the pot using a hand mixer or two forks. The chicken breasts will be tender and shoud easily fall apart. Stir the shredded chicken into the buffalo sauce before serving.
ryan says
the chicken wasn't cooked through after 10 minutes. did anyone else have this problem or is it me?
Katie Crenshaw says
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.
Beth says
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.
Beth says
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 says
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.
Trish says
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)
Kristin says
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 Lucero says
This is a go to for me! My family loves it and guests think it is so complex. Thanks for sharing
benazer noor says
Amazing recipe. Really healthy and tasty. A must-try for everyone.
Debbie says
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 says
It will be good, but the Buffalo Sauce makes it better.... The buffalo sauce is creamier and thicker.
Simi says
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 says
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.
Nicole says
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!
Karen Whiting says
So delicious! It would be good in tacos, as well.
Janet Wolf says
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....
Terresa says
I make this but add 8oz cream cheese once you finish shedding the chicken. Try it?
Jen says
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!!
Megan says
Hello! Can you clarify - your instructions say NATURAL release, but you video says quick release?
Trish Bruwelheide says
Thanks-super quick, tasty, and easy. Great addition to the monthly rotation!!
Brittany says
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!
Megan says
Turned out perfect and my family loved it!! Thank you!
Agness of Run Agness Run says
This seems like an appetizing recipe, Katie! Can't wait to give it a try!
karrie @ Tasty Ever After says
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!