Instant Pot Buffalo Chicken
Perfect for a crowd, this delicous tangy recipe only has 4 ingredients and is ready in less than 40 minutes. Serve it on rolls for sliders, in a bowl with chips as a dip or wrapped in a tortilla with coleslaw. Slow-cooker version below too!
Servings 4 people
Equipment
- Instant Pot
Ingredients
- 3-4 large boneless, skinless chicken breasts
- 12 oz Frank's Red Hot Wing Sauce - Buffalo flavor
- 1 packet Ranch Dressing Mix
- 8 oz. cream cheese, softened
Instructions
- Place chicken breasts in Instant Pot and pour one bottle of wing sauce over chicken. Seal lid and turn on high pressure, cook for 12 minutes.
- Release pressure manually. Shred chicken directly in pot.
- Add ranch dressing mix and cream cheese. Stir to combine and melt cheese. Serve!
For a Slow-Cooker/Crock Pot:
- Place chicken breasts in slow cooker and pour one bottle of wing sauce over chicken. Cook on low for 5-6 hours or high for 3-4 hours.
- When cooked through, shred chicken directly in pot.
- Add ranch dressing mix and cream cheese. Stir to combine. Serve!
Notes
I love serving this with King's Hawaiian rolls, shredded cheddar cheese, crumbled blue cheese and extra ranch dressing. Celery and carrots are a great addition and give beautiful color to any plate. Plan on about 1/4 cup of chicken per slider. Guaranteed to make your guests go back for seconds and thirds!!