Easy instant pot buffalo chicken made in 30 quick minutes! Perfectly tender, juicy and packs a punch of tangy buffalo flavor. Use it to make salads, wraps, pizza, tacos and more.
Place the chicken breast in the instant pot. Make sure there's any fat trimmed off. Pour the water and hot sauce over top. Then add the onion, garlic, ranch seasoning, Italian seasoning and salt over top.
Place the lid on top and make sure the lid is on tight and sealed. Turn to manual high pressure and then set to 15 minutes and let cook.
After the 15 minutes is up, let it natural release for 10 minutes. Then remove the lid carefully. Remove about 1/2 cup of the juices and then shred the chicken with two forks. Add back any of the juice if desired or discard it. Add more hot sauce to taste if desired.
Serve while warm. Store in the refrigerator for 3 days or freeze up to 3 months.
Notes
Slow cooker: To cook in the slow cooker, add all the ingredients and cook on low for 6-7 hours or 3-4 hours on high.