If you are craving a flavorful and juicy sandwich that packs a punch, you will absolutely love this Instant Pot Buffalo Chicken Sandwiches Recipe. It’s the perfect blend of tender chicken drenched in tangy, spicy buffalo sauce, quickly made in your Instant Pot for minimal fuss and maximum deliciousness. These sandwiches come together in no time but taste like they’ve been simmering all day, making them a guaranteed crowd-pleaser for lunches, dinners, or casual get-togethers.
Ingredients You’ll Need
With just a handful of simple ingredients, each plays its part in delivering a perfect balance of heat, richness, and freshness in this recipe. From the fiery Frank’s Red Hot sauce to the cool crunch of iceberg lettuce, every component is essential for capturing the true spirit of buffalo chicken sandwiches.
- 2 large chicken breasts: The star protein that soaks up all the spicy sauce beautifully.
- 1 tablespoon olive oil: Helps sauté the onions for that great base flavor.
- 1/2 medium onion (chopped): Adds sweetness and depth when cooked down.
- 3/4 cup Frank’s Red Hot sauce: The classic buffalo sauce flavor that brings the heat.
- 1 teaspoon white vinegar: Brightens and balances the spice for that signature tang.
- 1 teaspoon Worcestershire sauce: Adds umami for a richer, more complex sauce.
- 1/4 teaspoon garlic powder: Enhances the overall taste with a hint of garlic warmth.
- 3 tablespoons butter: Melted into the sauce at the end for smoothness and richness.
- Buns: Soft, sturdy buns make for the perfect vessel to hold all that saucy goodness.
- Ranch dressing: A cool and creamy contrast to the spicy chicken.
- Shredded iceberg lettuce: Offers a fresh crunch that brightens every bite.
How to Make Instant Pot Buffalo Chicken Sandwiches Recipe
Step 1: Sauté the Onion
Start by turning your Instant Pot to the sauté setting and adding the olive oil. Toss in the chopped onion and cook it for about 3 to 4 minutes until it softens and becomes fragrant. The sweetness of the cooked onions is key to mellowing out the spicy buffalo sauce, so don’t rush this step! Once ready, switch off the sauté function.
Step 2: Mix the Sauce
Pour in Frank’s Red Hot sauce, white vinegar, Worcestershire sauce, and garlic powder directly into your Instant Pot. Stir everything together well so the flavors meld nicely before adding the chicken. This sauce combo is what makes the Instant Pot Buffalo Chicken Sandwiches Recipe stand out with that perfect blend of spicy, tangy, and savory notes.
Step 3: Add the Chicken
Place the chicken breasts into the pot and give them a good stir to ensure each piece is thoroughly coated in the spicy sauce. The sauce will deeply saturate the chicken during pressure cooking, so don’t be shy with stirring!
Step 4: Pressure Cook the Chicken
Secure the lid on the Instant Pot and set the valve to “sealing.” Cook the chicken on high pressure for 10 minutes. Keep in mind, it will take about 5 to 10 minutes for the Instant Pot to build up pressure before cooking begins. This step is what locks in moisture so your chicken stays tender and juicy.
Step 5: Prep the Buns and Lettuce
While your chicken cooks, you can get the sandwich fixings ready. Shred some iceberg lettuce for crunch and have your buns on standby. If you’re feeling up to it, whip up some homemade ranch dressing or get your favorite bottle ready. These elements will turn your sandwiches from incredible to unforgettable.
Step 6: Release the Pressure
When the cooking time is up, let the pressure naturally release for 5 minutes — this lets the chicken and sauce settle nicely. Then carefully perform a quick release to vent the remaining steam. Be cautious as the pot will be hot but exciting aromas will be filling your kitchen!
Step 7: Shred and Coat the Chicken
Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the meat into bite-sized pieces. Add the butter to the sauce in the Instant Pot and let it melt while you shred the chicken. Then toss the shredded chicken back into the sauce and stir so every bite is luxuriously coated. Now you’re ready to build your sandwiches!
How to Serve Instant Pot Buffalo Chicken Sandwiches Recipe
Garnishes
For that extra fresh crunch and creaminess, pile on some shredded iceberg lettuce and drizzle ranch dressing atop the buffalo chicken. These cooling elements are crucial to balance the spicy sauce and add texture that makes each bite exciting.
Side Dishes
Classic sides like crispy French fries, crunchy celery sticks, or even a simple coleslaw complement these sandwiches beautifully. The combination makes for a well-rounded meal that hits all the right notes of spicy, creamy, and refreshing.
Creative Ways to Present
Try serving the buffalo chicken in lettuce wraps for a low-carb option or pile the shredded chicken on toasted baguettes for a heartier bite. You can also turn this into a buffalo chicken salad, adding blue cheese crumbles for an extra layer of zing. The possibilities with this recipe are as fun as they are delicious!
Make Ahead and Storage
Storing Leftovers
Place any leftover buffalo chicken in an airtight container and refrigerate for up to 3 to 4 days. The rich sauce keeps the chicken flavorful even after a couple of days, making it perfect for quick lunches or dinner on those busy days.
Freezing
This Instant Pot Buffalo Chicken Sandwiches Recipe freezes exceptionally well. Store the shredded chicken in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating to enjoy that fresh, saucy goodness any time you want.
Reheating
Reheat the buffalo chicken gently on the stovetop or in the microwave, adding a splash of water or broth if it seems dry. The sauce should come back to life with some heat, preserving that irresistible spicy tang that makes this dish so special.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative and tend to be even juicier. Just adjust the cooking time slightly to ensure they’re fully cooked but still tender.
Is there a way to make this less spicy?
Yes, you can reduce the amount of Frank’s Red Hot sauce or mix in some extra butter to mellow out the heat. Adding a bit more ranch dressing when serving also helps cool down the spice.
What type of buns work best for these sandwiches?
Soft yet sturdy buns like brioche or potato rolls are ideal since they hold up well to the juicy buffalo chicken without falling apart.
Can I make this recipe on the stove instead of an Instant Pot?
You sure can! Simply cook the onions, add the sauce and chicken, and simmer until the chicken is cooked through and tender. It won’t be as quick but just as delicious.
Is ranch the only dressing that pairs well?
Not at all! Blue cheese dressing is a classic option, or you could try a creamy avocado sauce or even a cooling cucumber yogurt dip for a twist.
Final Thoughts
If you’ve been searching for an easy, delicious, and crowd-pleasing meal, this Instant Pot Buffalo Chicken Sandwiches Recipe should definitely be on your must-try list. It’s simple enough for a weeknight dinner but flavorful enough to impress at any gathering. Give it a go and watch how quickly it becomes a new favorite!
Print
Instant Pot Buffalo Chicken Sandwiches Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Buffalo Chicken recipe delivers tender, juicy shredded chicken infused with bold, tangy buffalo flavors, all cooked quickly and easily in a pressure cooker. Perfect for sandwiches with ranch dressing and crisp iceberg lettuce, it’s a crowd-pleasing meal ready in under 20 minutes.
Ingredients
Main Ingredients
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 3/4 cup Frank’s Red Hot sauce
- 1 teaspoon white vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 3 tablespoons butter
For Serving
- Buns
- Ranch dressing
- Shredded iceberg lettuce
Instructions
- Sauté Onions: Turn on the Instant Pot to the sauté setting, add olive oil, and cook the chopped onion for 3-4 minutes until softened and fragrant. Then, turn off the sauté mode.
- Mix Sauce: Add Frank’s Red Hot sauce, white vinegar, Worcestershire sauce, and garlic powder into the Instant Pot. Stir the mixture well to combine all the flavors.
- Coat Chicken: Add the chicken breasts to the Instant Pot and stir to ensure they are fully coated in the buffalo sauce mixture.
- Pressure Cook: Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes. Allow 5-10 minutes for the pot to come to pressure before the timer starts.
- Prep Sides: While the chicken cooks, prepare the shredded iceberg lettuce and buns. Make ranch dressing if desired.
- Release Pressure: After cooking, allow the pressure to naturally release for 5 minutes, then perform a quick release to remove any remaining pressure safely.
- Shred Chicken and Finish: Remove the chicken from the pot. Add butter to the sauce in the Instant Pot, letting it melt. Shred the chicken using two forks, then return the shredded chicken to the pot and mix well to coat with the buttery buffalo sauce.
- Assemble Sandwiches: Assemble the sandwiches by layering the buffalo chicken on buns along with ranch dressing and shredded lettuce as desired.
Notes
- Cooking time includes pressure build-up and release.
- Use fresh chicken breasts for best texture and flavor.
- Adjust hot sauce to taste for preferred spice level.
- Butter adds richness and mellows the heat of the sauce.
- Can be served over rice or with veggies instead of buns for a low-carb option.
- Leftovers keep well refrigerated for up to 3 days.
