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Introduction
Buffalo-style chicken dishes have become a beloved American staple, transcending their origins as a bar snack in Buffalo, New York. This Instant Pot version takes the classic flavors and transforms them into a lighter, more versatile dish that's perfect for busy weeknights. The Instant Pot's pressure cooking function ensures the chicken is tender and juicy, while the zesty sauce delivers the signature kick that buffalo fans crave. Whether you're a lifelong fan or new to the buffalo craze, this recipe offers a healthier way to enjoy the bold, tangy flavors.
Ingredients
• 1 lb (454g) boneless, skinless chicken breasts or thighs
• 1/2 cup (120ml) Frank's RedHot Original Cayenne Pepper Sauce
• 1/4 cup (60ml) distilled white vinegar
• 2 tbsp (28g) unsalted butter or olive oil
• 1 tsp (5ml) Worcestershire sauce
• 1/2 tsp (2.5ml) garlic powder
• 1/4 tsp (1.25ml) onion powder
• 1/4 tsp (1.25ml) ground black pepper
• 1/4 cup (60ml) chicken broth or water, for cooking
Step 1:
Pat the chicken breasts or thighs dry with paper towels and cut them into 1-inch cubes.
Step 2:
In the Instant Pot inner pot, add the chicken broth or water and place a trivet or steamer basket inside.
Step 3:
Arrange the chicken cubes on the trivet or steamer basket.
Step 4:
Close the Instant Pot lid and set the pressure release valve to the sealing position. Cook on high pressure for 8 minutes. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then quickly release any remaining pressure.
Step 5:
While the chicken is cooking, whisk together the hot sauce, vinegar, butter or olive oil, Worcestershire sauce, garlic powder, onion powder, and black pepper in a small bowl.
Step 6:
Remove the cooked chicken from the Instant Pot and transfer it to a large bowl. Use two forks to shred the chicken.
Step 7:
Pour the prepared buffalo sauce over the shredded chicken and toss to coat evenly.
Step 8:
Serve the shredded buffalo chicken hot, garnished with chopped green onions or crumbled blue cheese, if desired.
Q: Can I use frozen chicken?
A: No, it's best to use fresh or thawed chicken for this recipe. Frozen chicken may not cook evenly in the Instant Pot.
Q: Can I double the recipe?
A: Yes, you can double the ingredients, but you may need to adjust the cooking time slightly and cook the chicken in batches.
Q: Can I use a different type of hot sauce?
A: Absolutely! Feel free to use your favorite hot sauce or buffalo sauce in place of Frank's RedHot.
• For a milder flavor, use less hot sauce or substitute with a mild buffalo sauce.
• Vegetable or canola oil can be used instead of butter for a dairy-free option.
• Add a squeeze of fresh lemon juice or a pinch of cayenne pepper for extra tang or heat.
• Serve the shredded buffalo chicken over salads, in wraps, or on buns for sandwiches.
• This recipe is gluten-free and can be made dairy-free by using oil instead of butter.
Serve the shredded buffalo chicken over salads, in wraps, or on buns for sandwiches.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
While the chicken is cooking in the Instant Pot, prepare the buffalo sauce to save time.
- For a thicker sauce, reduce the amount of chicken broth or water used for cooking the chicken.
- Adjust the amount of hot sauce to your desired level of heat.
- Shred the chicken using two forks for the best texture.
For a ranch-style buffalo chicken, add 1/4 cup of ranch dressing or dip to the sauce mixture. You can also use a different hot sauce or spice blend for different flavor profiles.
Serve with celery and carrot sticks, blue cheese or ranch dressing for dipping. Also pairs well with a crisp salad or coleslaw.
This dish can be enjoyed year-round.
This recipe may contain dairy (butter) and can be made dairy-free by using olive oil instead. It does not contain gluten, nuts, or soy.
