My quick and easy Pressure Cooker Shredded Buffalo Chicken can be enjoyed in on a salad, rolled up in lettuce, over cauliflower rice, as a sandwich and more.
Pressure Cooker Shredded Buffalo Chicken
My Pressure Cooker Shredded Buffalo Chicken recipe is perfect for low carb, keto and weight watchers diets.
The flavor profile is high and satisfying.
Add a couple of spoonfuls to a lettuce leaf for a quick hunger satisfying snack.
Mix it with cream cheese for a high fat/protein dip.
Cast of Ingredients for Pressure Cooker Shredded Buffalo Chicken
Based on my very popular Better than Hot Wings Cafe Air Fryer Hot Buffalo Chicken Wings recipe, this is an easy dump everything into the Instant Pot, Ninja Foodi or Pressure Cooker and set the time!
With only a few ingredients, this Shredded Chicken recipe will be your new best friend.
It can be made mild to spicy; you choose.
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Ingredients for Pressure Cooker Shredded Buffalo Chicken
- Franks RedHot Sauce – This hot sauce is pure hot sauce and different from the Franks RedHot Wings Sauce, which uses butter flavoring.
- Butter – Butter is what determines the heat. More butter = less heat. Less butter = more heat.
- Worcestershire Sauce – The Worcestershire Sauce kicks up the flavor a notch. It works similarly to how a touch Fish Sauce gives food a deeper and richer flavor.
- Brown Sugar or Surkin Brown Sugar Low Carb substitute – Adding a sweetener to hot sauce, brings out the flavors of the chilis a bit more. This is totally optional. It also helps the sauce cling to the chicken. I prefer not to use a sweetener, but my husband does like to use it, so as a compromise, I just add a tiny amount of the Surkin Brown Sugar Low Carb substitute to keep it low carb.
All Ingredients go into the Pressure Cooker
How to Eat Shredded Buffalo Chicken.
In a cool piece of romaine, bibb or other type of lettuce leaf!
On stalks of celery.
Over cauliflower rice!
If you are not on a low carb or keto diet, you can eat it on top of rice (add my Pressure Cooker Perfectly Cooked Pot in Pot Rice recipe)
With a dollop of blue cheese dressing.
Celery sticks on the side.
Shred with Two Forks
Use two forks or Meat Claws to shred the chicken.
It will shred pretty easily, but………….
wait for it………………..
Shred Chicken with Electric Mixer
You are not seeing things.
Simply use am electric handheld mixer and in a few seconds, perfectly shredded chicken.
As you are shredding, the liquid will incorporate with the chicken and keep it juicy.
For a less saucy result, you could always simmer is a bit.
Don’t believe me?
Wait for it!
Check out this video for yourself!
Using a Hand Held Electric Mixer to shred the chicken will change your world.
Pretend you did not notice that I first said 5 seconds and then said 5 minutes.
It’s super fast and you can shed the entire pot in less than a minute.
Other Recipes Using Hand Held Electric Mixer are:
- Pressure Cooker Pork Carnitas {Crispy Mexican Pulled Pork}
- Pressure Cooker Low Carb Mini Mushroom Quiche Egg Bites
- Low Carb Keto Pressure Cooker Hot Onion Dip
- Pressure Cooker Italian Drip Beef French Dip
Tips and Tricks for Pressure Cooker Shredded Buffalo Chicken.
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- Chicken releases a lot of water during pressure cooking, so don’t be tempted to add more liquid.
- Use more butter for a milder heat. More hot sauce will give a hotter flavor. Medium heat is usually the perfect heat profile for most people.
- The liquid will absorb during shredding.
- Mix in 4 ounces of cream cheese during shredding for a Hot Buffalo Chicken Dip.
Instant Pot Shredded Buffalo Chicken
More Low Carb Recipes to Try.
- Low Carb Pasta de Bocaditos Jamón {Cuban Ham Spread}
- Pressure Cooker Low Carb Manhattan Clam Chowder Soup
- Pressure Cooker Creamy Tuscan Garlic Chicken
- Pressure Cooker Baingan Bharta {Indian Eggplant Stew}
- Pressure Cooker Cauliflower Soufflé
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Kitchen Equipment and Essentials
- Instant Pot DUO Mini Plus 3 Quart Pressure Cooker
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cuisinart Electric Hand Mixer – for baking and shredding chicken!
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If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Ingredients
- 2 pounds Chicken Breasts Boneless/Skinless cut into 3 inch chunks
- 6 ounces Frank's RedHot Cayenne Pepper Sauce
- 4-6 ounces Salted Butter
- 1-2 Tablespoons Swerve Brown Sugar Replacement (or Brown Sugar) (optional)
- 1 Tablespoon Worcestershire Sauce
Recommended Products
Instructions
- Trim chicken to remove fat and slimy stuff.
- Add all ingredients to pressure cooker cooking pot.
- Lock on lid and close pressure valve. Cook at high pressure (most machines default to high) for 3 minutes.
- When Beep sounds, wait 10 minutes and then release the rest of the pressure.
- Use an electric hand mixer and shred the chicken in the cooking pot. As the chicken shreds, the sauce will absorb into the chicken.
- Alternatively, use two forks to shred the chicken.
Notes
Nutrition
Pin this Pressure Cooker Shredded Buffalo Chicken
Instant Pot Shredded Buffalo Chicken
This recipe was tasty and easy.
I regret using the handheld mixer to shred the chicken. Even with the mixer on 1, my kitchen is splattered in orange sauce. I should have used the KitchenAid and dirtied another bowl.
What is the serving size? It says the nutrition, but I didn’t see serving size.
Hi Jill,
I’m hoping to make your buffalo chicken recipe. I’m new to using an installer, but I’d like to try this. I only have 1.5# of chicken breasts. Should I lessen the pressure cooking time?
Thanks
Laurie
Hello. Looking forward to trying this recipe. How much butter do you use for medium heat? The recipe says 4 – 6 ounces, which would be 1 – 1.5 sticks of butter. However, your photo looks more like 3/4 stick. (Just don’t want to use too much and dilute the heat or too little and have our mouths on fire.) Thank you for your help.
I would do equal amounts of butter to hot sauce for medium. Jill
Thank you so much for this easy and delicious recipe
It was the 1st thing I made in my new Mealthy
My guys love it. Me too
Thank you
Wonderful, Joann! I am so glad you enjoyed the recipe. The Mealthy is fantastic. I believe I used the Mealthy for this recipe. 🙂
Thank you for this recipe. It was delicious. Everyone loved it and we plan on adding it to our weekly rotation. We decided to make sliders.
Thank you, Christina. I am glad you enjoyed this recipe. Jill