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    Pinch Me Good! » Instant Pot Recipes » Instant Pot Shredded Buffalo Chicken

    Instant Pot Shredded Buffalo Chicken

    February 7, 2022 by Amy Estes Leave a Comment

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    Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

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    Shredded Buffalo Chicken is a quick and easy recipe you can make and enjoy all week long. Serve it in tacos, on sandwiches, in salads, on pizza, and more. It comes together quickly in the Instant Pot with only a few simple ingredients and it is loaded with so much flavor.

    Shredded chicken covered in red buffalo sauce in a round dish with a fork in it.

    I love this instant pot shredded buffalo chicken recipe because you can make it in under 10 minutes for meal prep and eat it for days. Plus it can be made with chicken thighs or chicken breast for a leaner option. It is also perfect for entertaining a crowd since it makes a lot and you can serve it in so many ways. See below for serving ideas.

    It is low carb and loaded with flavor like these buffalo-style Air Fryer Chicken Tenders that are topped with homemade buffalo sauce. Now, I used a store-bought buffalo sauce to keep this recipe super simple but you can also use a homemade version as well.

    Why you will just love this shredded Chicken Recipe

    • It is so easy!
    • You can make it in 10 minutes.
    • It only requires 4 ingredients.
    • Contains so many tomatoey, spicy flavors.
    • Perfectly tender, juicy chicken every time!
    • Great meal prep recipe.

    Ingredients needed to make shredded buffalo chicken

    Raw chicken thighs on a round, white plate with a bowl of buffalo sauce, bowl of olive oil and a small bowl of salt in front of it.

    How to make this easy shredded buffalo chicken recipe

    1. Dry the chicken with a clean paper towel and season it well with salt and pepper.
    2. Set the Instant Pot to “SAUTE” and add the oil. Once the pot is hot, add in the seasoned chicken and sear it on both sides by cooking it for 2 minutes per side.
    3. Pour in ¼ cup of the buffalo sauce to cover the chicken, secure the lid, set the valve to the “SEALING” position, and cook it on manual for 8 minutes, followed by a 3-5 minute natural release, followed by a quick release with whatever pressure remains.
    4. Remove the chicken and place it onto a clean plate and use two forks to shred it. Add the shredded chicken back to the Instant Pot, pour the remaining buffalo sauce over the chicken, and toss it in the sauce to coat it all in that great flavor. It will be pretty juicy and so amazing. Serve warm as desired.
    Chicken things cooking in an instant pot.
    Brown the chicken
    Chicken thighs covered in buffalo sauce in an instant pot.
    Add the buffalo sauce and cook
    Shredded chicken in a dish with two forks in it.
    Remove chicken and shred it
    Shredded chicken in buffalo sauce in a pot.
    Add chicken back in and toss it in the sauce
    Buffalo sautéed shredded chicken in a dish.
    Serve

    How to serve shredded chicken

    Shredded chicken, especially this buffalo-style version can be served in so many ways.

    My absolute favorite is serving it in tacos topped with slaw, blue cheese dressing, and diced avocado. It is so good!

    Or you can use it in a buffalo chicken dip!

    We also love it on pizza, in a salad, and definitely as a sandwich on a whole-grain toasted bun. It is also great on nachos or just as a side dish with some corn and an air fryer baked potato. Yum!

    This avocado ranch dressing would be an amazing topping on this buffalo chicken.

    Can you make this recipe in the slow cooker?

    Absolutely! Follow the same instructions as the recipe except cook the chicken on low for 4-6 hours or on high for 2-3 hours.

    Three shredded chicken tacos topped slaw and chopped avocado.

    How to store shredded chicken

    After you have cooked the chicken, let it cool and transfer it to an airtight container and keep in the refrigerator for up to 4 days.

    You can also freeze this chicken in a freezer-friendly container for up to 30 days. Easily defrost it overnight in the refrigerator and reheat it on a sheet pan in the oven at 350 degrees, in the instant pot on “warm” or in the microwave in portions. Or you can also heat it up in a pan on the stovetop.

    Recipe Tips

    • If you are making this recipe with chicken breast then it will take about 10 minutes to cook it.
    • You can make your own homemade buffalo sauce or use store-bought as I did.
    • Searing the chicken before cooking it adds a lot of flavor to this recipe, so I recommend not skipping that step.

    More healthy chicken recipes to try!

    • Low-Carb Air Fryer Chicken Tenders
    • Instant Pot Chicken Parmesan
    • Air Fryer Chicken Thighs
    • Healthy Ground Chicken Meatballs – Air Fryer Recipe
    Platter full of buffalo shredded chicken topped with cracker black pepper.

    Did you make this recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

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    Instant Pot Shredded Buffalo Chicken


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    • Author: Amy
    • Total Time: 13 minutes
    • Yield: 4-6 1x
    • Diet: Gluten Free
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    Description

    Shredded Buffalo Chicken is a quick and easy recipe you can make and enjoy all week long. Serve it in tacos, on sandwiches, in salads, on pizza and more. It comes together quickly in the Instant Pot with only a few simple ingredients and it is loaded with so much flavour.


    Ingredients

    Scale
    • 2 pounds boneless skinless chicken thighs 
    • 1 tablespoon avocado oil
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 1 cup buffalo sauce – I used Primal Kitchen

    Instructions

    1. Dry the chicken with a clean paper towel and season it well with salt and pepper.
    2. Set the Instant Pot to “SAUTE” and add the oil. Once the pot is hot, add in the seasoned chicken and sear it on both sides by cooking it for 2 minutes per side.
    3. Pour in ¼ cup of the buffalo sauce to cover the chicken, secure the lid, set the valve to “SEALING” position and cook it on manual for 8 minutes, followed by a 3-5 minute natural release, followed by a quick release with whatever pressure remains. 
    4. Remove the chicken and place it onto a clean plate and use two forks to shred it. Add the shredded chicken back to the Instant Pot, pour the remaining buffalo sauce over the chicken and toss it in the sauce to coat it all in that great flavor. It will be pretty juicy and so amazing. Serve warm as desired.

    Equipment

    instant pot

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    Notes

    • If you are making this recipe with chicken breast then it will take about 10 minutes to cook it.
    • You can make your own homemade buffalo sauce or use store-bought like I did.
    • Searing the chicken before cooking it adds a lot of flavor to this recipe, so I recommend not skipping that step.
    • After you have cooked the chicken, let it cool and transfer it to an airtight container and keep in the refrigerator for up to 4 days.
    • You can also freeze this chicken in a freezer-friendly container for up to 30 days. Easily defrost it overnight in the refrigerator and reheat it on a sheet pan in the oven at 350 degrees, in the instant pot on “warm” or in the microwave in portions. Or you can also heat it up in a pan on the stove top.
    • Prep Time: 5 minutes
    • Cook Time: 8 minutes
    • Category: Healthy Dinner Ideas
    • Method: Instant Pot
    • Cuisine: American

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

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    Filed Under: 30 Minute Meals, Dairy Free, Favorite Winter Recipes, Freezer-Friendly Meals, Gluten-Free, Instant Pot Recipes, Kid-Friendly, Low-Carb, Main Dishes, Meal Prep

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    I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…

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