Freezer Meal Recipes / Dinner / Instant Pot Buffalo Chicken

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 Meet The Cook Tricia's Whole30 Journey 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. Select the poultry setting or set manually 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. Select the poultry setting or set manually for 15 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.
  6. Shred chicken with forks and serve with sauce.

13 Comments

Join the discussion
    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!

Leave a Reply

Your email address will not be published.

Share148
Tweet
Pin2K
+1
Share