Instant Pot Buffalo Chicken
The ultimate comfort food, Instant Pot Buffalo Chicken is spicy, creamy, and incredibly easy to make. This dish is perfect for a weeknight dinner or a game day feast. You won't believe how quickly it comes together, making it a must-try tonight!
Equipment
- Electric Pressure Cooker (6 or 8 quart)
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 cup pineapple juice or low-sodium chicken stock
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ cup hot sauce such as Frank's Red Hot
- 8 ounces cream cheese softened and cubed (optional)
Instructions
- In the inner pot of the pressure cooker, add 1 cup of pineapple juice or low-sodium chicken stock, 1 tablespoon of minced garlic, 1 teaspoon of kosher salt, 1 teaspoon of paprika, 1 teaspoon of onion powder, and ½ cup of hot sauce. Nestle 3 pounds of boneless, skinless chicken breasts or thighs in the liquid.
- Place the lid on the pressure cooker, and ensure the vent knob is sealed. Set to cook on high pressure using the pressure cook or manual function using the following guidelines for determining the cooking time: Small Chicken Breasts (~6 ounces in size): 6 minutes on HIGH PRESSURE/10 minutes if frozen, Medium/Standard Chicken Breasts (~8 ounces in size): 7 minutes on HIGH PRESSURE/11 minutes if frozen, Large Chicken Breasts (~10 ounces in size): 8 minutes on HIGH PRESSURE/12 minutes if frozen.
- Allow to release naturally for 10 minutes, and then do a quick release if needed.
- Place 8 ounces of cream cheese (cubed) into a large mixing bowl. Remove the chicken from the inner pot and place it directly on top of the cream cheese. Ladle in about ½ cup of the cooking liquid into the mixing bowl as well. Cover the bowl with a lid or plastic wrap and let rest for 5 minutes.
- After 5 minutes, shred the chicken with 2 forks, as you combine it with the cubed cream cheese. Feel free to add additional cooking liquid as needed/desired.
- Serve as desired.
Notes
- Cream Cheese: The cream cheese is optional. Omit it for a lower-fat or dairy-free version of the recipe.
- Storage: Store leftover buffalo chicken in an airtight container and refrigerate for up to 3 days, or freeze in a freezer-safe container for up to 3 months.