Tender Shredded Chicken cooked in the Instant Pot is mixed with Insta-Meal 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.
2lb.boneless skinless chicken breastsfresh or frozen
12.5ozBottle Insta-Meal Buffalo Sauce
11 oz. packet Ranch dressing mix (powder)
1/3cupgreen onionschopped, white and light green parts
4ozcream cheeseroom temp.
optional for serving:
buns, blue cheese crumbles, ranch dressing, blue cheese dressing, lettuce, extra chopped green onionsblue cheese, ranch dressing, blue cheese dressing, lettuce, extra chopped green onions
Place the *chicken breasts in the Instant Pot, in one layer. Pour the entire bottle of Insta-Meal Tangy Buffalo Sauce over the chicken.
*for fresh chicken set the IP to Meat/Stew, high pressure, for 10 minutes.*for frozen chicken set the IP to Meat/Stew, 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 saute mode, whisk the powder ranch dressing mix packet into the buffalo sauce, then stir in the cream cheese until it is completely melted and incorporated.
Add the chicken, celery and onions to the sauce mixture and stir to coat the chicken completely.
The mixture will thicken as it sits.
This can be made ahead and stored in the fridge for up to 4 days. It is great warm, cold, or room temp.