Instant Pot Buffalo Chicken
This Instant Pot Buffalo Chicken is super easy to make with buffalo wing sauce and blue cheese – serve it with carrot sticks and celery!
Servings: 4 servings
Calories: 252kcal
Ingredients
- 1 cup water
- 1 lb chicken breasts
- 1 cup buffalo wing sauce
- 2 tbsp melted butter
- 1/4 tsp salt
- 1/2 cup blue cheese crumbles
- Carrots, celery and cucumber to serve
- Salad dressing to serve
Instructions
- Add water and trivet to Instant Pot and place chicken breasts on top. Press the pressure cook button and select the high setting, then set to cook for 8 minutes. Instant Pot will take about 5-10 minutes to preheat then the 8 minutes to pressure cook. Note: to double recipe, add 5 more minutes cook time.
- Let the pressure naturally release once chicken has finished cooking (should take 15-20 min), then open lid when safe to do so.
- Remove chicken and shred with a fork and knife. Drain water from the pot and then toss chicken with buffalo sauce, melted butter and salt. Serve with veggies and dip and enjoy!
Video
Notes
Use the buffalo chicken to make sandwiches, wraps or salads.
Store the leftovers in the fridge for up to 5 days. To reheat, microwave for 45 seconds to 1 minute.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat in the microwave or reheat from frozen for 5-6 minutes.
Nutrition
Calories: 252kcal | Carbohydrates: 3g | Protein: 28g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 2427mg | Potassium: 565mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5684IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 1mg