- 1 batch homemade buffalo sauce (1 cup + 2 tablespoons)
- 2 1/2 pounds chicken breast
- salt and pepper, to taste
Pour 1/4 cup of the buffalo in the bottom of your Instant Pot and spread around. If you need to add a little more to cover the bottom, add more (this will depend on your Instant Pot).
Add chicken breasts and season with salt and pepper. Close Instant Pot lid, make sure vent is set to sealed, and set to poultry mode on high pressure for 13 minutes. Manually release pressure when done.
Open lid and set to saute mode for 5-10 minutes to help absorb excess liquid (the chicken gives off liquid as it cooks). While Instant Pot is on saute mode, shred chicken with two forks. Be careful as the pot will be hot. Once most of the liquid is absorbed (you still want some – about 1/3-1/2 cup), turn off Instant Pot.*
Pour in the rest of the buffalo sauce and stir to combine. Enjoy however you like!
photo and recipe: eatthegains.com