Instant Pot Buffalo Chicken Sliders are one of our favorite things to bring to a potluck or party.
They are easy to make and everyone loves them!
In fact, any time that we are having a potluck, whether be at work or for a family and friends event, we are always asked if we will be bringing our buffalo chicken sliders.
I always agree because it takes only minutes to prepare in our 6 quart Instant Pot Duo and we never have any leftovers!
How To Make Shredded Buffalo Chicken
This recipe is super simple and there are only a few key steps to making the perfect shredded buffalo chicken.
First of all, this recipe calls for 3 large chicken breasts. And by large, I mean the fat plump ones that you typically find in the large family packs at the grocery store.
However, if all you have on hand is the thin and skinny chicken breast tenders, you can use them, but you must triple the quantity.
Therefore, you would substitute 9 chicken tenders in place of the 3 large chicken breasts.
Once you have your chicken, cut them into large sections.
It will not only help the chicken cook faster and more evenly. But it will also allow the chicken to shred easily once cooked.
Add dots of butter to the top of the chicken and sprinkle on the dry ranch dressing mix.
Dry Ranch Dressing Powder
Speaking of the ranch dressing mix, you will need 1 1/2 tablespoons of the powder. It can either be a homemade ranch dressing mix or you can purchase it either in a large spice container or individual packets.
If you are using a 1 ounce packet of dry ranch seasoning, you will use 1/2 of the packet.
You can use whatever brand of buffalo sauce that you would like to make your Instant Pot Buffalo Chicken Sliders.
We prefer the taste of Frank’s Buffalo Hot Sauce. It has great flavor with just enough heat to make the sliders interesting.
But in order for Instant Pot to come to pressure and not give you the dreaded burn notice during the cooking process, you also need to add in a little chicken broth.
And to kick the sauce up a notch we also add in fresh minced garlic.
By using a garlic press, it is easy to mince the garlic right into the buffalo sauce and chicken broth mixture.
Simply put your whole garlic cloves in the bowl of the garlic press and squeeze.
The garlic will squirt out of the bottom and the skins will remain in the press. It is that easy!
Of course, you could also use the jar of minced garlic that you have in the refrigerator as well.
Pressure Cooking Buffalo Chicken
Now that you have the sauce made, just pour it on top of the chicken and lock the lid in place.
Pressure cook on HIGH pressure for 12 minutes. Once the cooking time expires allow for a full Natural Pressure Release.
Allowing the pot to depressurize will ensure that your chicken is nice and tender. It also allows the chicken to easily be shredded.
You can shred your chicken right in the pot itself. However, I find it easier to pull the pieces of chicken out of the pot and onto a cutting board to shred.
Once you have shredded the buffalo chicken, toss it back in with the sauce.
Let it sit in the sauce for 5-10 minutes before serving. This will allow the shredded chicken to soak up the sauce and be perfect for Buffalo Chicken Sliders.
Other Serving Suggestions
If you are making the sliders for dinner, here are a few side dish suggestions that pair well with Buffalo Chicken:
But don’t just think of making sliders with the shredded buffalo chicken. There are many other ways that you can use the meat.
For instance, one of our favorite quick, weeknight meals is our Buffalo Chicken Wraps.
Or use the chicken to make Buffalo Chicken Dip or to top a place of cheesy nachos.
The possibilities are endless!
Check out the printable recipe below and let me know what you think!
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Instant Pot Buffalo Chicken Sliders
- 3 large chicken breasts
- 3 tablespoons of butter
- 1 1/2 tablespoons ranch dressing powder
- 1/2 cup chicken broth
- 3/4 cup Buffalo Hot Sauce
- 3 cloves of garlic minced
- 2 cups shredded coleslaw mix optional
- 1/2 cup ranch dressing optional
- 12 slider buns
- Cut chicken breasts into large chunks and add them to the bottom of the liner of the Instant Pot.
- Add dots of butter on top of the chicken and then sprinkle the dry ranch dressing mix on top.
- In a small bowl, mix together the chicken broth, hot sauce, and minced garlic cloves. Pour mixture over chicken.
- Lock the lid in place and place the valve in the Sealing position. Pressure cook/Manual on HIGH for 12 minutes. Once cooking time expires, allow for Natural Pressure Release.
- Once pressure is released, open the lid and shred the chicken using two forks. Let chicken soak in the sauce for a few minutes.
- To assemble sandwiches, layer each roll with buffalo chicken, ranch dressing and coleslaw. Serve warm.