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Instant Pot Buffalo Chicken - Dump and Go Dinner

<p>This Instant Pot Buffalo Chicken calls for a mere three ingredients, but packs a flavorful punch. Chicken breasts are pressure cooked in a ranch seasoned buffalo sauce and then shredded for an invitingly zesty sandwich filling or stand alone addition to your dinner plate.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 pounds quarter Chicken, Boneless Breasts
  • 6 fluid ounces Buffalo Wing Sauce
  • 1/2 ounces Ranch Dressing Mix

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces
  • 295 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 125mg Cholesterol
  • 1461mg Sodium
  • 3g Total Carb
  • 0g Fiber
  • 0g Total Sugars (Includes 0g Added Sugars)
  • 39g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place chicken, buffalo sauce and ranch dressing mix in instant pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Naturally release pressure for 10 minutes then quick release remaining pressure.
  6. Shred chicken with forks and serve with sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken, sauce and dressing mix among indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place frozen contents into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 25 minutes.
  6. Naturally release pressure for 10 minutes then quick release remaining pressure.
  7. Shred chicken with forks and serve with sauce.

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