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You are here: Home / Recipes / Instant Pot

Instant Pot Shredded Buffalo Chicken

By Susie Weinrich · Date Jan 20, 2025· 9 Comments · May contain affiliate links.

Instant Pot Buffalo Chicken Sandwich Pin Image
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Instant Pot Buffalo Chicken is a little spicy mixed with herbs and seasonings to make the best buffalo chicken sandwiches! Grab your Instant Pot or Electric Pressure cookier and some chicken, fresh or frozen, cook it up in a tangy buffalo sauce, shred, and mix with ranch seasoning and cream cheese for the most flavorful buffalo chicken!!

Buffalo Chicken Sandwiches topped with blue cheese crumbles and green onions

I can’t even type or read “buffalo” without my mouth watering. I love the vinegar tang of buffalo sauce as well as the subtle heat tingle that lingers on your lips! And if you are reading this post, then I am guessing you feel the same. You would also love this Buffalo Chicken Burger!

Jump to:
  • Buffalo Chicken Sandwiches
  • Use Fresh or Frozen Chicken
  • How to Make Instant Pot Buffalo Chicken
  • Make Ahead & Storage
  • More Buffalo Style Recipes
  • Did you make this recipe?
  • Instant Pot Shredded Buffalo Chicken Recipe
  • Leave a comment and rate this recipe!

Buffalo Chicken Sandwiches

The very best way to use this Instant Pot Buffalo Chicken is heaped in a bun for buffalo chicken sandwiches.  Toast some buns, top with the buffalo chicken mixture, add some blue cheese crumbles and ranch over top. This would also be amazing with this blue cheese and celery slaw over top!

You could also use this chicken for:

  • buffalo chicken wraps
  • buffalo chicken served over rice (or cauliflower rice)
  • spicy chicken tacos 
  • buffalo chicken dip- just mix ½ the chicken in an extra 4 oz. cream cheese and some Monterey jack cheese, pop it in the oven at 350 degrees for 15 minutes.

Use Fresh or Frozen Chicken

How often do you forget to thaw the chicken to make dinner?? Totally guilty over here✋🏼! 

That is one reason I love recipes for the Instant Pot- you can use your frozen chicken, and with just a little extra time it comes out just as great as fresh chicken. You can use fresh or frozen chicken in this buffalo chicken recipe. Both instructions are below in the recipe card.

How to Make Instant Pot Buffalo Chicken

  1. Grab 2 lbs. of either fresh or frozen boneless skinless chicken breasts. Place them in your Instant Pot (if you are using frozen make sure the breasts are not in one big block, they will not cook through that way. You may need to run a little warm water over them to separate).
  2. Spray a little non-stick spray on the bottom of the pot, add the chicken and then pour 1 cup of Frank’s Red Hot Original Sauce over the chicken. 
buffalo sauce pouring into an instant pot
  1. Cooking Times are as follows:

Fresh: if you are using fresh chicken set the Instant Pot to cook on pressure mode, on high, for 10 minutes

Frozen: if you are using frozen chicken set the Instant Pot to cook on pressure mode, on high, for 15 minutes.

  1. After the cooking time is through, do a quick release of pressure by turning the pressure valve to “vent”.
buffalo chicken cooked in the instant pot being shredded with two forks
  1. Remove the chicken from the pot, leaving the liquid behind. Shred the chicken using two forks. (Kitchen Tip- I like to shred my chicken on a rimmed sheet pan, that way any liquid on or in the chicken won’t run all over your countertops) Set the chicken aside, and make the buffalo sauce.
  2. Back at the Instant Pot, set it to sauté mode. Whisk in the ranch dressing powder mix packet, and the cream cheese until it is completely incorporated. You can turn the sauté mode off.
  3. Add the shredded chicken, celery, and green onions to the sauce. Give it a stir to coat the chicken with the sauce completely. 
Chicken, celery, green onions, and buffalo sauce in the instant pot

Make Ahead & Storage

This buffalo chicken can absolutely be made ahead. You can make it up to 4 days in advance and store in the fridge. 

The buffalo chicken is great warm, cold, or at room temp. 

More Buffalo Style Recipes

  • a bowl of instant pot buffalo chicken chili
    Instant Pot Buffalo Chicken Chili
  • buffalo chicken nachos with toppings being grabbed by a hand
    Buffalo Chicken Nachos
  • Buffalo chicken burger on a sesame seed bun with buffalo aioli and celery blue cheese slaw with kettle chips on the side.
    Grilled Buffalo Chicken Burger with Blue Cheese Mayo

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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shredded buffalo chicken sandwich with extra blue cheese crumbles

Instant Pot Shredded Buffalo Chicken Recipe

Tender Shredded Chicken cooked in the Instant Pot is mixed with tangy buffalo sauce, seasonings, and cream cheese. This Instant Pot Chicken makes amazing buffalo chicken sandwiches!
Can be made with fresh or frozen chicken breasts.
4.25 from 4 votes
Print Pin Rate Save Saved!
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
pressure time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 2 lbs. shredded chicken
Author: Susie Weinrich

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

  • 2 lb. boneless skinless chicken breasts - fresh or frozen
  • 1 cup Frank's Red Hot Original Sauce
  • 1 oz packet Ranch dressing mix (powder)
  • 1 cup celery - diced
  • ⅓ cup green onions - chopped, white and light green parts
  • 4 oz cream cheese - room temp.
  • non stick spray

Serving

  • toasted buns
  • blue cheese crumbles, ranch dressing, blue cheese dressing
  • lettuce, extra chopped green onions

Instructions
 

  • Spray a little non stick spray in the bottom of the Instant Pot.
    non stick spray
  • Place the *fresh or frozen* chicken breasts in the Instant Pot, in one layer. If your chicken breasts are really thick, I recommend cutting them in half so they cook properly.
    Pour in the buffalo sauce.
    2 lb. boneless skinless chicken breasts, 1 cup Frank's Red Hot Original Sauce
  • COOK TIME *for fresh chicken – set the IP to pressure cook, normal heat – high pressure, for 10 minutes.
    COOK TIME *for frozen chicken – set the IP to pressure cook, normal heat – high pressure, for 15 minutes. Make sure the frozen chicken breasts are separated and not in one big block.
  • After the cooking time is up, do a quick release of pressure. Remove the chicken breasts from the pot, leaving the sauce behind. Shred the chicken breasts with two forks, and set aside.
  • With the pot on sauté mode, whisk the powder ranch dressing mix packet into the buffalo sauce and the cream cheese until it is completely melted and incorporated.
    1 oz packet Ranch dressing mix (powder), 4 oz cream cheese
  • Add the shredded chicken, celery and onions to the sauce mixture and stir to coat the chicken completely.
    1 cup celery, ⅓ cup green onions
  • The mixture will thicken as it sits.

Serving

  • Excellent served as buffalo chicken sandwiches on toasted buns, topped with blue cheese crumbles and extra ranch!
    Would also be great topped with Blue Cheese & Celery Slaw!
  • Can also be used as:
    buffalo chicken wraps
    buffalo chicken served over rice (or cauliflower rice)
    spicy chicken tacos 
    buffalo chicken dip- just mix ½ the chicken in an extra 4 oz. cream cheese and some Monterey jack cheese, pop it in the oven at 350 degrees for 15 minutes.

Recipe Tips and Notes:

This can be made ahead and stored in the fridge for up to 4 days. It is great warm, cold, or room temp.
Did you make this recipe?Connect with me and let me know by commenting below!
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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    4.25 from 4 votes (2 ratings without comment)

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    Recipe Rating




  1. Katherine says

    March 10, 2021 at 7:31 pm

    This was great. I added a can of white beans some cilantro and a bit of sour cream. Yum !

    Reply
  2. JS says

    May 21, 2020 at 10:02 pm

    2 stars
    Our chicken was still completely frozen on the inside, so I’d suggest a different cooking time.

    Reply
    • Susie says

      May 22, 2020 at 8:50 am

      Hmmm, I’m surprised and I’m so sorry that happened! 15 minutes pressure cook is plenty of time for chicken breasts to cook from frozen. Were they frozen together in one block? You definitely want to make sure they are separated as noted in the recipe.

      Reply
  3. Jim says

    January 19, 2020 at 12:27 pm

    Is the chicken on the trivet of not? Thank you

    Reply
    • Susie says

      January 19, 2020 at 1:18 pm

      Just in the pot, not on the trivet.

      Reply
  4. Emily Bruno says

    April 30, 2019 at 8:12 am

    5 stars
    Yum! Love that the sauce makes this so easy, no measuring!

    Reply
  5. Roslia santamaria says

    April 22, 2019 at 6:03 am

    This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂

    Reply
    • Susie says

      April 22, 2019 at 7:32 am

      Thank you! Report back when you make it. If you share pics on social media, tag me (facebook @momsdinnerblog and on Instagram @momsdinnerinsta), would love to see what you make.

      Reply
  6. Tawnie Kroll says

    April 16, 2019 at 10:21 pm

    I made these for my fiance and he loved it! Thanks for another great recipe!

    Reply
Instant Pot Buffalo Chicken Sandwich Pin Image
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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