Easy Instant Pot Buffalo Chicken (Endless Uses!)

buffalo sauce

🥗Healthier: homemade hot sauce

💰Cheaper: hot sauce

Homemade hot sauce can be lower in sodium and preservatives.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

Start by pouring 1 cup of pineapple juice into the Instant Pot.

Add 1/2 cup of hot sauce to the pot.

Season with 1 tbsp of minced garlic, 1 tsp of kosher salt, 1 tsp of smoked paprika, and 1 tsp of onion powder. Stir the mixture with tongs.

Add boneless skinless chicken breasts or thighs to the pot (can be fresh or frozen).

Seal the Instant Pot lid and set the cooking time: 6 minutes for small fresh chicken, 10 minutes for small frozen chicken, 7 minutes for average fresh chicken, 11 minutes for average frozen chicken, 8 minutes for large fresh chicken, and 12 minutes for large frozen chicken.

Set the Instant Pot to cook for 11 minutes on high pressure for average-sized frozen chicken.

Once cooking is complete, allow the pressure to release naturally for at least 10 minutes.

Open the Instant Pot and remove the chicken to a large mixing bowl.

Add 8 oz of cubed cream cheese to the bowl with the chicken (optional).

Ladle a couple of spoonfuls of the cooking broth over the chicken and cream cheese, then let it sit for about 5 minutes to soften the cream cheese and make shredding easier.

Shred the chicken using a handheld mixer or stand mixer, allowing the cream cheese to melt into the chicken as you do so.

Add more cooking liquid if desired, depending on how saucy you want the mixture to be.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens