3 Ingredient Instant Pot Buffalo Chicken
This year I have really been liking all things “Buffalo” flavor. I know I’m late to the game, but better late than never friends.
This recipe is about as easy as it comes. Chicken, salt, and hot sauce cook in the instant pot on high pressure for 7 minutes. Let the pressure release naturally for 5 minutes and then quick release. Shred the chicken with two forks and put on top of buns or your favorite salad greens. Done!
What kind of chicken is best for 3 Ingredient Instant Pot Buffalo Chicken?
I really like to use boneless, skinless chicken breast tenders because they are small enough to shred easily.
If you are using whole chicken breasts, I recommend cutting them into 4 pieces so they cook evenly and shred easily. If you stack whole chicken breasts in the instant pot, they sometimes do not cook evenly. I recommend spreading them out as evenly as possible in the instant pot to prevent uneven cooking.
You could use frozen chicken breasts and cook for 20 minutes on high pressure with a quick release.
How long does it take to cook chicken breast tenders in the instant pot?
1-2 pounds of boneless, skinless chicken breast tenders take 7 minutes on high pressure. I like to natural release for 5 minutes, then quick release the rest of the pressure.
- 2 Pounds Boneless, Skinless Chicken Breast Tenders
- 1 1/2 teaspoons Coarse Sea Salt
- 1 Cup Hot Sauce (Like Franks, not Tabasco)
- Place the chicken breast tenders evenly in the bottom of the Instant Pot.
- Sprinkle sea salt over the chicken.
- Add the hot sauce.
- Put the lid on the instant pot and cook on high manual pressure for 7 minutes.
- Let the pressure naturally release for 5 minutes, then quick release the rest of the pressure.
- Remove the lid and use two forks to shred the chicken.
- Serve on buns or on your favorite salad.
You can use whole boneless, skinless chicken breasts. Just cut them into four pieces before adding to the instant pot.
You can use frozen chicken breasts, just increase the cooking time to 20 minutes with a quick release.
This recipe freezes really well. Add the cooled chicken with any juices from the pot to a zip bag and freeze up to two months.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 99mgSodium: 525mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 36g
Nutrition information is provided as a courtesy and may not be completely accurate.
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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.