If you love buffalo chicken, then you must try these Instant Pot Buffalo Chicken Sandwiches! These quick chicken sandwiches are full of flavor and fun!
Instant Pot Buffalo Chicken Sandwiches
I absolutely love quick and easy recipes, and this buffalo chicken recipe is exactly that. I love that there are less than 5 ingredients in this recipe – chicken, Frank’s hot sauce, and ranch seasoning mix.
The buffalo shredded chicken is also great on more than just sandwiches! I love this shredded chicken on top of salads and my kids love them in wraps or in quesadillas.
But, be warned – this buffalo chicken definitely comes with a kick.
When I make these for my kids I add in 1/2 stick of butter or 1 package of cream cheese to bring the spice down a bit.
You could also ease up on the amount of wings sauce or give a milder sauce a try. Buffalo Wild Wings has a fantastic flavor pack with some milder options – we love the Asian Zing!
Alrighty y’all, let’s get cooking!
Instant Pot Buffalo Chicken Sandwiches
Ingredients
- 2 tablespoons salted butter
- 1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
- ½ medium onion, finely chopped3
- ½ cups chicken stock
- 1 (16 ounce) package penne pasta
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 (8 ounce) package cream cheese, cubed
- ? cup Buffalo wing sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons crumbled blue cheese, or to taste
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken and onion to the melted butter and saute until chicken is browned, about 5 minutes. Hit Cancel. Remove chicken-onion mixture with a slotted spoon and set aside.
- Add chicken stock to the pot. Scrape the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in penne, salt, and garlic powder. Layer the following ingredients on top of the pasta, without stirring: cream cheese cubes, chicken-onion mixture, then Buffalo sauce.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow about 12 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add mozzarella cheese to the pot. Stir until cream cheese and mozzarella have completely blended into the sauce. Let pasta sit in the pot until sauce has thickened, about 3 minutes.
- Garnish servings with blue cheese.
- Calories 470.9 calories, CarbohydrateContent 44.8 g, CholesterolContent 93.3 mg, FatContent 19.1 g, FiberContent 2.1 g, ProteinContent 30.7 g, SaturatedFatContent 10.7 g, SodiumContent 981.2 mg, SugarContent 2.6 g
Nutrition
If you aren’t making these shredded buffalo chicken sandwiches in your pressure cooker right this second, then pin this post so you can easily find it later!
