Instant Pot Buffalo Sauce Recipe

Instant Pot Buffalo Chicken (2 Ingredients) Eat the Gains

WEBSep 30, 2022 · Once that is done, add about 1/4 cup buffalo sauce to the bottom of your Instant Pot. Make sure it is spread out evenly on the …

Rating: 4.5/5(32)
1. Pour 1/4 cup of the buffalo in the bottom of your Instant Pot and spread around. If you need to add a little more to cover the bottom, add more (this will depend on your Instant Pot).
2. Add chicken breasts and season with salt and pepper. Close Instant Pot lid, make sure vent is set to sealed, and set to poultry mode on high pressure for 13 minutes. Manually release pressure when done.
3. Open lid and set to saute mode for 5-10 minutes to help absorb excess liquid (the chicken gives off liquid as it cooks). While Instant Pot is on saute mode, shred chicken with two forks. Be careful as the pot will be hot. Once most of the liquid is absorbed (you still want some - about 1/3-1/2 cup), turn off Instant Pot.*
4. Pour in the rest of the buffalo sauce and stir to combine. Enjoy however you like!

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Easy Healthy Instant Pot Creamy Buffalo Chicken

WEBFeb 6, 2021 · Instructions. Spray bottom of instant pot with cooking spray, add breasts, onion, garlic, hot sauce, water, Italian and ranch …

1. Spray bottom of instant pot with cooking spray, add breasts, onion, garlic, hot sauce, water, Italian and ranch seasonings. Close lid; close vent. Set on manual high pressure for 30 minutes for breasts (12 for tenderloins.)
2. Allow the steam to naturally release. Open lid and start shredding but while you do, turn the instant pot to “sauté” setting to let it cook down for 10-15 more minutes (or until liquid is reduced and absorbed, stirring often). Shred the chicken nice and fine, so it really asborbs the juices. You can use your stand or hand mixer to shred, but I’ve found this to be a breeze with two forks and no extra dishes. When most of the excess liquid has reduced, turn off heat. Add Greek cream cheese and fresh parsely, and stir until the cream cheese melts and it’s all well-combined. There shouldn’t be any obvious liquid remaining. Use for taquitos, sandwiches, sweet potatoes, pizzas, etc!
3. For slow cooker: Place chicken in the slow cooker. Top with onions, garlic, Frank’s hot sauce, 1/2 cup water or chicken stock (TWICE what the recipe calls for) and seasonings. Combine. Cook on low for 6-7 hours or on high for 4-6 hours until chicken is easy to shred. Shred chicken and toss around in the juices to soak up as much as you can. Discard excess liquid and stir in cream cheese and parsley.

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