Pressure Cooker Buffalo Chicken -Instant Pot Friendly!
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 cups shredded chicken
  • 2lbs. boneless skinless chicken thighs
  • Sauce
  • ¼ cup Frank's Wing Sauce
  • ⅔ cup Greek yogurt
  • 1 tbsp. Sriracha
  • ¼ cup cilantro, minced
  • ½ tsp. ground pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  1. Stir all sauce ingredients until combined and add to a gallon-sized plastic bag or container with a tight-seal lid.
  2. Pierce chicken with a fork 2-3 times per chicken thigh and add all to the marinate.
  3. Seal and place in refrigerator for at least 1 hour or up to 24hrs.
  4. When ready to cook, remove from fridge and turn on Instant Pot or pressure cooker.
  5. Add chicken to the Instant Pot and lock the lid in place, making sure the pressure release is set to 'sealing' and press the "poultry" setting or cook for 15 minutes on high in a regular pressure cooker.
  6. After cooking is complete, move lever to "venting" and allow pressure to release.
  7. Open lid and shred chicken with a fork and stir to coat the chicken with juice.
  8. Let set for at least 5 minutes before serving and up to 30 (depending on how much juice you want to soak into the chicken).
  9. Serve!
Recipe by Words Like Honeycomb at