Instant Pot Buffalo Chicken
This Instant Pot Buffalo Chicken is the ultimate "cook once, eat thrice" main dish that’s ready in under 30 minutes. It has tons of flavor and is perfect for everything from game-day sliders to healthy, low-carb lettuce wraps.
Equipment
Ingredients
- 2.5 lbs boneless, skinless chicken thighs
- 1 cup hot sauce
- ¼ cup butter (half a stick)
- 1 pack ranch dressing mix (about 3 tablespoons)
- 2 tablespoon cornstarch
Instructions
- Add hot sauce and ranch dressing mix to the Instant Pot; stir. Place chicken thighs in the sauce mixture and make sure they are covered in the sauce. Add butter.
- Cook on manual, high pressure, 14 minutes, allowing a 5 minute natural pressure release. After 5 minutes, release remaining pressure.
- Shred chicken with two forks. Remove about ½ cup of the cooking liquid and stir in 2 tablespoons of cornstarch to make a slurry. Add back to the chicken and allow the sauce to thicken for a couple of minutes.
- Serve warm on hamburger buns, baked potatoes, French fries, rice, or mashed potatoes.
Notes
- Chicken thighs stay juicier, but chicken breasts work too.
- Add 3-4 extra minutes for frozen chicken.
- A 5-minute natural release helps keep the chicken tender.
- The hot sauce provides enough liquid - no extra water or broth needed.
- Shred the chicken in the sauce for maximum flavor.
- For a thicker sauce, add a use the Sauté function for 2-3 minutes before adding slurry.
- Stir in cream cheese after cooking for a creamier buffalo chicken.
- Store leftovers in the sauce for up to 4 days or freeze for up to 6 months.
Nutrition Facts
Calories: 240kcalCarbohydrates: 4gProtein: 28gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 150mgSodium: 1227mgPotassium: 392mgFiber: 0.1gSugar: 0.4gVitamin A: 260IUVitamin C: 22mgCalcium: 17mgIron: 1mg
