This easy Instant Pot Buffalo Chicken recipe is ready in about 20 minutes, or make it in the slow cooker. Juicy shredded chicken with bold buffalo flavor, perfect for busy weeknights, game days, or meal prep. Serve in sandwiches, sliders, tacos, salads, bowls, or turn it into a winning appetizer dip.
This recipe is for all you buffalo wing lovers out there, which I am not, but this dish, I loved! I was worried it would be too spicy, and while it had some heat, even me, a self-described “heat wimp,” loved it, I just smothered it with a bit more blue cheese!
Easy Instant Pot Buffalo Chicken Ingredients
- Chicken Breasts: Boneless, skinless (about 3 large), fresh or frozen
- Buffalo Wing Sauce: I used Frank’s Red Hot Sauce; use your favorite! Adjust the spice by using less sauce if desired.
- Ranch Dressing Mix: I used organic, because I’m not a fan of MSG.
- Celery: Adds classic buffalo flavor and crunch, chopped fine
- Green onions: Adding flavor and a little punch!
- Cream cheese: I used full-fat cream cheese, but you can use your favorite here, make sure it’s room temperature so it blends into the sauce easily. If making dip, you will need 2 bricks of cream cheese.
Get the full recipe in the recipe card below.
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How to Make Shredded Buffalo Chicken in Instant Pot
Step 1: Cook chicken
In one layer, lay your chicken breasts on the bottom of the instant pot (or crock pot), pouring the entire* bottle of Wing Sauce over the chicken.
*To significantly reduce the heat, reduce the Buffalo sauce by up to half a bottle and substitute the balance of liquid with water.
Place the lid securely on the Instant Pot (IP), setting it to Meat/Stew, High Pressure and pressure cook for 8-10 minutes. Ensure the steam release valve is in the closed position.
For frozen chicken, place frozen chicken breasts in a single layer (if breasts are frozen together, thaw until you can separate), set IP to Meat/Stew, High Pressure for 13-15* minutes.
Instant Pot High Altitude Adjustment: I test my recipes at high altitude (5,280 feet), where food often needs more time to cook under pressure. If your chicken isn’t shredding easily after the initial cook time, simply return it to the Instant Pot, bring it back to pressure (this will happen faster the second time), and cook for a few more minutes until it’s tender and easy to shred.
Step 2: Shred Chicken & Make Sauce
Quickly release the pressure (cover the steam spout with a tea towel if desired). Remove chicken to a cutting board, shred with two forks, and set aside. If undercooked, return to the sauce and cook briefly on Sauté until done. With the Instant Pot still on Sauté, whisk in the ranch mix, then the cream cheese until melted and smooth.
Step 3: Combine & Thicken
Add shredded chicken, celery, and green onions to the sauce, stirring to coat. Let it sit for a few minutes to thicken before serving.
This dish can easily be made ahead of time, refrigerated, and re-warmed (on the stove top) when ready to serve.
How to Make Shredded Buffalo Chicken in Slow Cooker
This version is just as delicious, but it’s a true “fix-it-and-forget-it” meal
- Pour wing sauce and ranch dressing mix into the slow cooker; stir to combine. Add chicken breasts in a single layer, turning to coat.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is cooked through.
- Remove chicken, shred with two forks, and set aside. Turn heat to High and whisk in 4–8 oz softened cream cheese until melted and smooth.
- Return shredded chicken to the slow cooker with celery and green onions; stir until coated. Serve hot.
How to Make Instant Pot Buffalo Chicken Dip
When making the sauce, use 2 (8-oz) packages of softened cream cheese instead of one. Stir until smooth, then serve warm with tortilla chips, crostini, sliced bell peppers, carrot sticks, celery sticks, and a side of ranch or blue cheese dressing.
For a baked version, transfer the dip to a casserole dish, top with shredded cheddar cheese, and bake at 350°F (175°C) for 15–20 minutes, until hot and bubbly.
Serving Suggestions
- Buffalo Chicken Sandwiches: Serve in a bowl (or keep warm in the Instant Pot or slow cooker) with Brioche buns on the side for a “make-your-own” slider or sandwich bar. Offer extra ranch or blue cheese dressing, blue cheese crumbles, celery, and carrot sticks. For extra crunch and color, top sandwiches with lettuce, green onions, celery, or shredded carrots.
- Tacos: Spoon Buffalo chicken into warm tortillas and top with shredded lettuce, (or slaw), diced tomatoes, avocado, and a drizzle of ranch or blue cheese dressing. Or try this on nachos, yum!
- Salads: Pile Buffalo chicken on top of crisp greens with sliced cucumbers, shredded carrots, and cherry tomatoes. Add a sprinkle of blue cheese crumbles or drizzle with ranch for a satisfying salad.
- Rice Bowls: Layer steamed rice (or cauliflower rice) with Buffalo chicken, roasted veggies, avocado slices, and your favorite dressing for a hearty, customizable meal.
- Keto / Low Carb: Spoon into crisp lettuce leaves (Iceberg or Romaine work best) and drizzle with ranch or blue cheese dressing. Add a few blue cheese crumbles for extra flavor.
Recipe adapted from Mom’s Dinner
Variations
- Dressing Swap: Replace powdered ranch mix with 1 cup prepared ranch dressing or blue cheese dressing for a creamier, tangier sauce.
- Cool It Down: Add 3 tablespoons honey and 2–3 tablespoons butter to mellow the heat without losing flavor.
- Extra Heat: Stir in 1–2 tablespoons hot sauce or a pinch of cayenne for a spicier kick.
- Cheesy Twist: Mix in 1 cup shredded cheddar, Monterey Jack, and mozzarella (alone or in combination) before serving for a rich, melty finish.
- Chicken Thighs: Use boneless, skinless chicken thighs instead of breasts for extra juicy, flavorful meat—cook times remain the same.
Storage Tips
Place cooled chicken mixture into an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stovetop or in the microwave for 5–10 minutes, stirring occasionally, until heated through.
For Dip Version: Reheat gently over low heat on the stovetop or in the slow cooker on the Warm setting, stirring occasionally. If the dip seems too thick after reheating, stir in a splash of milk, cream, or extra wing sauce to restore creaminess.
Make-Ahead Tips
For easiest prep, cook and shred the chicken up to 2 days in advance, then store it in the refrigerator until ready to make the sauce. You can also prepare the entire Buffalo chicken (or dip) ahead, refrigerate, and reheat just before serving.
For Parties: Make the recipe earlier in the day and keep it warm in the Instant Pot on the “Keep Warm” setting or in the slow cooker on Low. Stirring occasionally.
Our favorite sandwiches
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Equipment
Ingredients
- 2 pounds chicken breast about 3 large, skinless, boneless chicken breasts (fresh or frozen)
- 12.5 ounces Wing Sauce I used Franks bottled
- 1 ounces Ranch Dressing mix 1 packet. I use organic – no MSG.
- 1 cup celery chopped fine
- ½ cup green onions chopped
- 4 – 8 ounces cream cheese softened to room temp, more for thicker sauce, use 2-8 oz bricks if making a dip.
Serving Suggestions
- Toppings and serving suggestions Slider Buns, Blue Cheese Crumbles, Blue Cheese Dressing, Ranch Dressing, Celery Sticks, Carrot Sticks, shredded lettuce and carrots.
Instructions
- In one layer, lay your chicken breasts on the bottom of the instant pot (or crock pot), pouring the entire bottle* of hot sauce over the chicken. Place lid securely on Instant Pot, setting IP to Meat/Stew, High Pressure for 8-10* minutes, be sure the steam release valve is in the closed position. *use less if you don't want the dish as spicy.2 pounds chicken breast, 12.5 ounces Wing Sauce
- For frozen chicken, repeat above, (be sure the chicken is separated and not in big block), set IP to Meat/Stew, High Pressure for 13-15* minutes.
- Once time is up, perform a quick release. Remove the chicken breasts from the pot and place on cutting board, with two forks shred chicken, set aside. *Make sure the chicken is cooked, if not, saute it a bit longer when returning to sauce.
- Turn the Instant Pot to Saute mode, whisking powdered ranch dressing mix into the sauce. Then whisk in the cream cheese until melted and smoothly incorporated. Return shredded chicken, celery and onions to the sauce, stirring to coat the chicken, the chicken mixture will thicken as it sits.1 ounces Ranch Dressing mix, 1 cup celery, ½ cup green onions, 4 – 8 ounces cream cheese, Toppings and serving suggestions
Notes
If chicken isn’t fully cooked, return it to the Instant Pot and cook under pressure for 2–3 minutes more, or dice/shred and cook in the sauce on Sauté until done. ⛰ High Altitude Adjustment
At higher altitudes, chicken may need 1-3 minutes extra cook time. If it doesn’t shred easily, return to pressure for a few minutes or finish on Sauté until tender. 🍽 Serving Suggestions
Sliders or sandwiches with buns, ranch or blue cheese dressing, and toppings like lettuce, celery, carrots, and green onions
Tacos with lettuce, tomato, avocado, and ranch or blue cheese
Over salads or in rice bowls with veggies and dressing
Keto/low-carb in crisp lettuce leaves with dressing and blue cheese crumbles 🔄 Variations
- Buffalo Chicken Dip (Instant Pot): Use 2 (8 oz) cream cheese packages instead of one when making the sauce. Stir until smooth, then serve warm with tortilla chips, crostini, carrot sticks, celery sticks, and ranch or blue cheese dressing. For a baked dip, transfer to a casserole dish, top with shredded cheddar, and bake at 350°F (175°C) for 15–20 minutes until bubbly
- Buffalo Chicken Dip (Slow Cooker): Follow slow cooker method, then stir in 2 (8 oz) cream cheese packages on High until smooth. Keep warm for serving
- Slow Cooker Method (Buffalo Chicken): Cook chicken in sauce on LOW 6–7 hrs or HIGH 3–4 hrs, then follow finishing steps
Refrigerate cooled chicken mixture in an airtight container up to 4 days, or freeze up to 3 months. Thaw overnight in the fridge. Reheat on stovetop or microwave for 5–10 min, stirring occasionally
For dip version: Reheat gently on Low (stovetop or slow cooker), stirring occasionally. If too thick, stir in a splash of milk, cream, or wing sauce to restore creaminess. ⏱ Make-Ahead Tips
Cook and shred chicken up to 2 days ahead and refrigerate. Or prepare the full recipe, then reheat before serving. For parties, keep warm in an Instant Pot on “Keep Warm” or a slow cooker on Low, stirring occasionally. Nutrition Note: Nutritional information is for the chicken mixture only. Be sure to calculate separately for any toppings, buns, lettuce wraps, or other additions using your preferred nutrition calculator.
Nutrition
Cameron Morgan
This was quick and delicious! We made the Instant Pot version and used less wing sauce / more water. Plenty hot! Served on slider buns with cucumber sticks & celery sticks. Will make again!
Lynn B Spencer
Now this is a Buffalo Chicken recipe I can get behind! Once again, your recipes make me very popular with the men in my house!
YAY to making mom popular!
Julie @ Back To My Southern Roots
Love that you can make this in the Instant Pot!
I know, it’s easy peasy!