Shredded buffalo chicken on a white platter next to bowl of rice and bowl of corn.

Instant Pot Buffalo Chicken

A delicious spin on traditional buffalo wings made quickly in the instant pot. This recipe includes directions for cooking with both fresh and frozen chicken breast.

Course Main
Cuisine Amer
Keyword Instant pot buffalo chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 245 kcal
Author Aileen


  • 2` pounds boneless skinless chicken breasts frozen
  • 1 1/2 cups mild hot sauce
  • 5 tablespoons butter melted
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon cornstarch


  1. Place chicken breasts in the bowl of the instant pot.

  2. In a small bowl or glass measuring cup, whisk together the hot sauce, melted butter, Worcestershire sauce, and red wine vinegar.

  3. Pour buffalo sauce over the frozen chicken.

  4. Close lid and set to sealing. 

  5. Cook on high pressure for 25 minutes. 

  6. Natural pressure release.

  7. Remove chicken from instant pot and shred. 

  8. Set the instant pot to saute. Whisk in the cornstarch. 

  9. Add the chicken back into the sauce and let simmer for 5 minutes, until thickened.