• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Everything for the instant pot

  • About Andy
  • Contact us
  • Navigation Menu: Social Icons

    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About Andy
  • Chicken
  • Vegetarian
  • Pasta
  • Dessert
  • Beef
  • Curry
  • Dump and go
  • Vegan
  • Rice
  • Miscellaneous
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Instant pot buffalo chicken

    July 6, 2021 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    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

    Instant pot buffalo chicken

    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 minutes
    Cook Time: 10 minutes
    Leave under pressure: 10 minutes
    Total Time: 30 minutes
    Servings: 6
    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.

    Video

    Nutrition

    Calories: 388kcal | Carbohydrates: 40g | Protein: 36g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 983mg | Potassium: 619mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

    I served mine with the pot in pot rice rice and also with crispy tacos and guacamole with a big green salad.

    For some information about the origin of buffalo chicken, please click here.

    If you have enjoyed my recipe for instant pot buffalo chicken, please take a look at some of my other great instant pot meals:

    • Instant pot chicken ziti
    • Instant pot chicken jalfrezi
    • Quick easy instant pot spaghetti
    • Instant pot roast beef po boy

    For any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.

    « Instant pot dump and go curry
    Instant pot jambalaya »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm ANDY AND I HOPE YOU WILL ENJOY MY SIMPLE WEBSITE DEDICATED TO THE INSTANT POT.

    More about me →

    Popular

    • Instant pot crack chicken
    • Instant pot butternut squash chili
    • Instant pot Jamaican chicken curry
    • Instant pot chicken karahi

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie policy
    • Affiliate disclosure
    • Data access request

    Copyright © 2021 Andy's Instant Pot