Instant Pot Buffalo Chicken Recipe


    3 lbs Boneless Skinless Chicken Thighs, thawed
    12 oz. Frank’s RedHot Wings Buffalo Sauce {1 bottle.}
    1 oz. Hidden Valley Ranch Seasoning Mix {1 packet} or 3 Tbsp Buttermilk Ranch Dressing Mix
    ¼ cup Water


  • In medium bowl, mix Buffalo Sauce, Water and Ranch Seasoning.
  • Pour half sauce mixture into bottom of Instant Pot.
  • Add Chicken Thighs to Instant Pot and pour remaining sauce mixture over chicken.
  • choose “Meat/Stew” setting, choose “High Pressure,” and alter cookery time to fifteen minutes.
  • heat can begin ten seconds once settings area unit elect.
  • Once Chicken Thighs area unit done, fast unleash pressure before removing lid.
  • permit to chill for five minutes with lid off. Shred with a pair of forks and serve on rolls as sliders!


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