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My instant pot buffalo chicken is a great recipe for a tasty dinner and only has 4 ingredients. Really versatile with lots of different ways to serve.

Instant pot buffalo chicken

My instant pot buffalo chicken is a great recipe for a tasty dinner and only has 4 ingredients. Really versatile with lots of different ways to serve.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Instant pot buffalo chicken, Instant pot buffalo chicken recipe

Prep Time: 2

Cook Time: 10

Leave under pressure: 10

Total Time: 30

Servings:

Calories: 388kcal

Equipment

Instant pot

Ingredients

▢ 150 ml Franks buffalo hot sauce
▢ 100 ml Water
▢ 908 g Chicken breast Thigh will also work - just add 2 minutes to the cooking time.
▢ 2 tbsp Butter I used salted

Pot in pot rice

▢ 300 g Long grain rice I used basmati
▢ 500 ml Water (cold)

Metric - US Customary

Instructions

If doing pot in pot rice, rinse the rice for around 2 minutes until the water runs clear. Put it in a container which is safe to use in the instant pot and set aside.
Add the hot sauce and water to the inner pot followed by the chicken. Put the butter on top.
Add the tall trivet to the instant pot and then add the rice. Now add the cold water to your rice.
Set on high pressure for 10 minutes and when the time is up, leave under pressure for another 10 minutes before doing a quick release.
When the pin drops, remove the lid followed by the rice and trivet.
Shred the chicken using 2 forks.
Serve over the rice and enjoy.