## Instant Pot Buffalo Chicken Recipe

Ah, Instant Pot Buffalo Chicken — it’s the spicy, zesty dish you never knew you needed, but here it is, demanding space on your dinner table. What makes it special, you ask? Well, this isn’t just some ordinary chicken — it’s marinated in fiery buffalo sauce and cooked to tender perfection right in your pressure cooker. Perfect for those nights you crave comfort but need it, like, in minutes. Seriously, if you haven’t yet dared to blend the convenience of the Instant Pot with the kick of buffalo flavors, now’s your chance. Trust me; your taste buds will throw a thank-you party.

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MORE OF OUR FAVORITE…

So, lemme tell ya how this became a staple in our household. Picture this: It’s game day, the living room’s buzzing, and my husband’s calling the shots from the couch — classic, right? The first time I whipped this up, it was sort of an experiment born out of desperation and a half-empty Frank’s hot sauce bottle. But guess what? It was a touchdown! We’ve now got a regular order from my little family every Sunday. Even my picky eater gave me a thumbs up while munching away — something that rarely happens without some serious negotiating! Now, it’s a family tradition, much like cheering too loudly at the TV.

Why You’ll Love This Instant Pot Buffalo Chicken

– You’ll feel like a total kitchen wizard for making chicken this flavorful and juicy, in record time.
– It takes minimal effort — serious, you can even do it in your sleep, although please don’t actually sleep-cook.
– It’s perfect for lazy days or when you forget to plan (been there more times than I can count).

How to Make It

Alright, here’s the deal. First, you just toss your chicken right into the Instant Pot like you own the place. Then you drown it in buffalo sauce — don’t be shy! Close the lid, set it to manual high pressure for about 12 minutes. Feel free to do a little kitchen dance while you wait. Once it’s ready, you’ll want to carefully release that steam (seriously, save your eyebrows) before shredding the chicken. I mean, let’s not pretend we don’t just use forks for this job. Slather more sauce if it suits your fancy. Enjoy the smell wafting through your home — it’s your reward for all that hard work, ha!

Ingredient Notes

– Chicken Breasts: They’re the stars of the show. Go fresh if you can, but frozen makes for great backup dancers.
– Buffalo Sauce: This is where your spicy soul shines. Don’t skimp, and feel free to try different brands until you find your dream sauce.
– Butter: Trust me, makes it rich and not just a fire-breathing monster. Skip for a healthier vibe if you must.

Recipe Steps:
1. Place chicken breasts in the Instant Pot.
2. Pour buffalo sauce over chicken.
3. Set the Instant Pot to manual high pressure for 12 minutes.
4. Quick release the steam carefully.
5. Shred chicken with two forks.
6. Add more buffalo sauce as needed.

What to Serve It With

Tips & Mistakes

– Watch that steam release! It’s not just a funny sound — it’s your chicken’s dramatic finale.
– Don’t forget to taste test the buffalo sauce. The heat is real, and so are regrets.

Storage Tips

Leftovers? Toss them in an airtight container and chill in the fridge. They’re breakfast party-worthy if you don’t mind a savory start to your day. Just heat them up, or heck, enjoy them cold. I won’t judge.

Variations and Substitutions

Look, sometimes life gives you a pantry with less perfection than you’d like. Use whatever sauce you’ve got — barbecue even works in a pinch! I’ve even swapped out butter for olive oil and survived. Don’t worry about perfection; just worry about taste. Trust me, test kitchen vibes can be your friend here.

**Frequently Asked Questions**

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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