Instant Pot Buffalo Chicken

A simple recipe for pressure cooker or crockpot chicken with buffalo sauce, onion and garlic, and dry spices that's perfect for meal prep and healthy recipe pairings.

Course Main Course
Cuisine American
Keyword buffalo chicken, crockpot, instant pot, slow cooker
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
Calories 120 kcal
Author Mason Woodruff


  • 2 1/2 lbs Boneless Skinless Chicken Breasts
  • 1 large (350g) Yellow Onion diced
  • 5 cloves (35g) Garlic minced
  • 1 C (240mL) Frank's RedHot Buffalo Sauce
  • 2 Tbsp (19g) Ranch Dip Mix
  • 1 tsp Black Pepper
  • 1 Tbsp (16g) Olive Oil


  1. Add all the ingredients except the chicken to the Instant Pot, stirring everything together.

  2. Add the chicken and stir to fully coat.

  3. Seal the Instant Pot and cook on manual for 10 minutes with 10 minutes natural release pressure. (Meaning leave the Instant Pot sealed after it's finished cooking for 10 minutes before venting and opening.)

  4. Remove the chicken to shred (with forks, in a stand mixer with a paddle, with a hand mixer, or meat claws) before adding back to the sauce. The longer you can let the chicken rest in the sauce, the more flavorful the chicken will be.

  5. If you'd like a thicker sauce, use the Instant Pot's sauté function to reduce the sauce a bit while you shred the chicken in a separate bowl. Just be sure to stir occasionally and avoid burning the sauce.

  6. Serve on sandwiches or pizza, in salads or quesadillas, or on its own with veggies. Enjoy!

Recipe Notes

Nutrition Facts
Instant Pot Buffalo Chicken
Amount Per Serving (140 g (2/3 C))
Calories 120 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 4g1%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.