Instant Pot Buffalo Chicken
This unapologetically bold and feisty buffalo chicken instant pot recipe is the perfect way to ignite your tastebuds! Spicy, tangy, and completely irresistible... it will give your weeknight chicken dinner a swift kick in the pants! You'll just need 3 easy ingredients to get started!
Servings: 6
Ingredients
- 3 lbs Boneless Skinless Chicken Thighs fresh or thawed
- 12 oz. Frank’s RedHot Wings Buffalo Sauce (1 bottle)
- 1 oz. Hidden Valley Ranch Seasoning Mix (1 packet) or 3 Tbsp Buttermilk Ranch Seasoning
- 1/4 cup Water
Instructions
- Gather your ingredients.
- In medium bowl, combine Buffalo Sauce, Water and Ranch Seasoning.
- Pour half of sauce mixture into bottom of Instant Pot.
- Add Chicken Thighs to Instant Pot and pour remaining sauce mixture over chicken.
- Select “Meat/Stew” setting, select “High Pressure,” and change cooking time to 15 minutes.
- Preheat will start 10 seconds after settings are selected.
- Once Chicken Thighs are done, Quick Release pressure before removing lid.
- Allow to cool for 5 minutes with lid off. Shred with 2 forks and serve on rolls as sliders!
Notes
- Additional Time to Build Pressure: In addition to cook time, it will take approx. 15 minutes to initially reach pressure before cook time begins.
- Crock Pot Pressure Cooker Instructions: If using a Crock Pot Pressure Cooker, select the “Beans/Chili” setting to manually override cook time and pressure settings.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
