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    Home » Recipes » Instant Pot Recipes

    Instant Pot Shredded Buffalo Chicken Breast

    April 19, 2017 Updated: June 9, 2021 By Katie Crenshaw 24 Comments

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

    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.

    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!

    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.
    pressure cooker shredded buffalo chicken breast

    *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!

    shredded buffalo chicken

    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

    Instant Pot Shredded Buffalo Chicken Breast Recipe

    This Instant Pot shredded buffalo chicken can be made in approximately 15 minutes with only 6 ingredients! The shredded chicken is tender, juicy, and flavorful.
    4.93 from 13 votes
    Print Pin Save Recipe Saved! Rate
    Course: Entree
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 6
    Calories: 174kcal
    Author: Katie Crenshaw

    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.

    Video

    Notes

    Note: If you want to add a bit of creaminess to the flavor, mix in ¼ cup of ranch after the chicken is shredded.

    Nutrition- Nutrition info is based on estimation only.

    Calories: 174kcal | Carbohydrates: 5g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 203mg | Potassium: 284mg | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 4.1mg | Calcium: 6mg | Iron: 0.3mg
    Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!

    More Instant Pot Recipes

    • Instant Pot Chili Mac-Made in 30 Minutes
    • Collard Green Soup with Smoked Ham and Black Eyed Peas (Instant Pot & Stovetop)
    • Instant Pot Stuffed Pepper Soup Recipe
    • Instant Pot Stuffed Cabbage Soup-30 Minutes

    Reader Interactions

    Comments

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      Recipe Rating




    1. karrie @ Tasty Ever After

      April 19, 2017 at 6:20 pm

      5 stars
      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!

    2. Agness of Run Agness Run

      April 23, 2017 at 6:43 pm

      5 stars
      This seems like an appetizing recipe, Katie! Can't wait to give it a try!

    3. Megan

      December 01, 2017 at 2:25 am

      5 stars
      Turned out perfect and my family loved it!! Thank you!

    4. Brittany

      January 24, 2018 at 2:37 am

      4 stars
      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!

    5. Trish Bruwelheide

      May 30, 2018 at 10:09 pm

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

    6. Megan

      June 06, 2018 at 11:00 pm

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

    7. Jen

      July 04, 2018 at 4:30 pm

      5 stars
      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!!

    8. Terresa

      July 21, 2018 at 11:07 pm

      I make this but add 8oz cream cheese once you finish shedding the chicken. Try it?

    9. Janet Wolf

      July 27, 2018 at 4:57 pm

      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....

    10. Karen Whiting

      August 04, 2018 at 8:29 am

      5 stars
      So delicious! It would be good in tacos, as well.

    11. Nicole

      August 14, 2018 at 12:35 am

      5 stars
      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!

    12. Simi

      September 23, 2018 at 6:59 pm

      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).

    13. Katie

      September 23, 2018 at 8:49 pm

      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.

    14. Debbie

      December 10, 2018 at 6:12 pm

      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.

    15. Katie

      December 10, 2018 at 10:30 pm

      It will be good, but the Buffalo Sauce makes it better.... The buffalo sauce is creamier and thicker.

    16. benazer noor

      September 27, 2019 at 2:22 pm

      5 stars
      Amazing recipe. Really healthy and tasty. A must-try for everyone.

    17. Trish Lucero

      February 02, 2020 at 10:48 pm

      5 stars
      This is a go to for me! My family loves it and guests think it is so complex. Thanks for sharing

    18. Kristin

      February 12, 2020 at 4:56 pm

      5 stars
      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!

    19. Trish

      June 14, 2020 at 11:15 pm

      5 stars
      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)

    20. Beth

      October 04, 2020 at 9:54 pm

      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

    21. Katie Crenshaw

      October 04, 2020 at 10:56 pm

      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.

    22. Beth

      October 07, 2020 at 6:40 pm

      5 stars
      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.

    23. ryan

      February 10, 2021 at 12:27 am

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

    24. Katie Crenshaw

      February 10, 2021 at 12:25 pm

      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.

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    Katie Crenshaw-A Fork's Tale

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