Instant Pot Buffalo Chicken
Instant Pot buffalo chicken: chicken breasts pressure-cooked in hot sauce and butter, shredded and tossed with the reserved sauce. Serves 5.
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Ingredients
- 2 pounds chicken breasts boneless, skinless, trimmed; boneless skinless chicken thighs also work
- 1 cup hot sauce half is used to cook the chicken, half is stirred in at the end
- 1/4 cup unsalted butter
Instructions
- Set the pressure cooker to sauté. Add the butter and the hot sauce to the bottom of the pot and use a spatula to work the butter into the hot sauce.
- Once the butter has combined into the sauce, remove half of the sauce and set it aside for later.
- Put the chicken in the pot in a single layer and coat it with the sauce that is in the pot.
- Lock the lid and set the vent to sealing. Cook on high pressure for 12 minutes, then let the pressure release naturally for 5 minutes and quick release the rest.
- Open the lid and check the thickest piece of chicken with a food thermometer. It must read at least 165°F.
- Move the chicken to a cutting board and shred it with two forks.
- Stir the sauce in the pot on sauté for about 3 to 5 minutes to thicken it.
- Add the shredded chicken back to the pot along with the rest of the hot sauce and stir to coat.
Notes
Serve on buns, in wraps, over salad or rice. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days or freeze 3 to 4 months without toppings. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 304kcalCarbohydrates: 0.8gProtein: 41.2gFat: 14.1gSodium: 1350mgFiber: 0.1gSugar: 0.6g