Instant Pot Buffalo Chicken
This Instant Pot Buffalo Chicken is SO quick and easy to make! Add the shredded buffalo chicken to tacos, meal prep bowls, sandwiches and in salads.
Servings: 4 servings
Calories: 130kcal
Equipment
Ingredients
- 1 lb chicken breast
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup buffalo sauce
Instructions
- Place chicken breast in an Instant Pot bowl. Cover with salt, pepper and ¼ cup buffalo sauce.
- Place the lid on the Instant Pot and cook on high pressure for 17 minutes.
- When the timer finishes, release the pressure immediately. Using tongs, remove the chicken and add to a plate or cutting board and shred with two forks.
- Once shredded, place chicken back in the Instant Pot container and add remaining buffalo sauce and toss to coat. Add more sauce, if you’d like!
- Serve over salad, rice, or pasta!
Notes
To use frozen chicken breasts, increase the cook time to about 20-22 minutes. Make sure the chicken isn’t stuck together when you add it to the pot so it cooks evenly.
Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 0.25lbs | Calories: 130kcal | Carbohydrates: 0.2g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1342mg | Potassium: 423mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.4mg
