Instant Pot Buffalo Chicken

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.
4 Servings Recipe By Pin Print
Instant Pot Buffalo Chicken

Ingredients

  • 1 ½ pounds quarter Chicken, Boneless Breasts
  • ½ ounces Ranch Dressing Mix
  • 6 fluid ounces Buffalo Wing Sauce

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

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 5 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. **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 a 64 ounce container.**
  2. Place frozen contents into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.
  6. Shred chicken with forks and serve with sauce.

24 Comments

Join the discussion
        1. Hi! For this recipe, you mix all the ingredients together, there’s no extra sauce step. The two ingredients that make the sauce are the ranch dressing mix and buffalo sauce. I hope this helps. ~OAMM

        2. No worries! If you’re cooking this from frozen, you would saute the frozen contents first (#2 in Make from Frozen) — Hope this helps! ~OAMM

    1. It doesn’t hurt to try!! Just keep in mind due to the nature of pressure cooking there is always room for inconsistency. If you give it a whirl, please let us know how it turns out!

      1. I think that the challenge of making this recipe with drumsticks is that there are bones in drumsticks (thin and sharp) in addition to the leg bone itself, In your attempt to fully cook the chicken, the drumsticks may start to fall apart and you’ll end up with some smaller bones soaked in sauce and it will be very messy to remove the bones.

  1. We just bought our pressure cooker and this was the second thing we made. It was really good, but this and the curry chicken we made were both really watery. Any idea what we did wrong? Thanks!!

    1. Lisa, did you cook these meals from frozen? If so, when you cook an item from frozen, it many times releases any frozen liquid it’s been holding (in the meat, vegetables, etc). A recommendation might be to put the meal on Saute again (after its finished cooking) to cook-out some of the excess water and thicken your sauce. Let us know if that helps!

  2. You mention in the comments to saute first but it doesn’t mention it in the recipe (that I can tell anyway). So are you supposed to saute first? Just saute, then add other ingredients and set to pressure?

  3. I made this today and it was DELICIOUS! Instead of serving on buns I served as tacos on corn tortillas with diced celery, halved grape tomatoes and blue cheese crumbles. It was so fast too. Thanks!

  4. I’ve never tried freezer meals. If I want to make this for the freezer, do I cook it first or just assemble the raw ingredients into freezer bags to cook later?

    1. For any of our recipes that you want to make for the freezer, you will want to follow the “Freeze for Later” instructions. For this recipe, those state: “Divide chicken, sauce and dressing mix among indicated number of round freezer containers. Label and freeze.”

  5. I tried this tonight and it was a hit! I was worried it was a bit too spicy for the teenagers who can be picky about their “heat”, but they really liked it. I more than doubled the amount of chicken-6 good sized pieces of chicken breast which I believed totaled a little over 4 lbs (remember I have teenage boys). I used 5 T of ranch seasoning and about 11 oz of Frank’s Red Hot Buffalo Wing sauce, which claims to be moderate on the “heat” scale. I was worried about it being too spicy, so I didn’t quite double the hot sauce, and went a little over-double on the ranch. I put the Instant Pot on “Poultry” setting as I just wasn’t sure how to adjust the time and hoped the IP would be smart enough to do the right thing, LOL! I was a little nervous, but the chicken done-ness was absolutely perfect. I allowed 5 minutes for natural steam release, like the recipe suggested, before releasing the steam manually. It does seem a bit liquid-y at first, like someone else commented…but once the chicken was all shredded and rested for a bit, I thought it was perfect. It was slightly messy eating on buns (think sloppy joe messy with the sauce) but my son that doesn’t like “hot” put his in a bowl and mixed more ranch dressing (from a bottle, not the seasoning) and he loved it. We are a low-carb family (or try to be) so we will definitely make this again. Super easy and yummy! Oh, and I was using the “Make it Now” version with fresh chicken, not frozen, so no water was added and I did NOT saute the chicken first. Just put it all in and put the IP on the poultry setting (which turned out to be 30 min). I also have the large 6 liter Instant Pot. I don’t think that should matter, but thought I’d mention…I’m still very new to this!

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