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.
Servings: 6
Calories: 245kcal
Ingredients
- 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
Instructions
- Place chicken breasts in the bowl of the instant pot.
- In a small bowl or glass measuring cup, whisk together the hot sauce, melted butter, Worcestershire sauce, and red wine vinegar.
- Pour buffalo sauce over the frozen chicken.
- Close lid and set to sealing.
- Cook on high pressure for 25 minutes.
- Natural pressure release.
- Remove chicken from instant pot and shred.
- Set the instant pot to saute. Whisk in the cornstarch.
- Add the chicken back into the sauce and let simmer for 5 minutes, until thickened.
Nutrition
Calories: 245kcal