Make easy to shred buffalo chicken quickly in the pressure cooker! This two ingredient recipe uses boneless skinless chicken thighs and buffalo sauce and has very little hands on cooking time resulting in a perfect easy meal prep protein or salad topper.
4-6boneless skinless chicken thighs
Add chicken thighs to pressure cooker and pour over buffalo sauce.
Seal your pressure cooker according to manufacturer's instructions and ensure the vent is closed. Set pressure cooker to high for 20 minutes and allow to come to pressure.
Once the cook time is over, release pressure carefully after 5-10 minutes.
Shred chicken with wooden spoon and stir to coat all the chicken with buffalo sauce. Switch to saute/brown and allow buffalo sauce to reduce for 2-3 minutes.
Eat and enjoy in your favorite recipe.
For less chicken thighs always use one cup of buffalo sauce. You need to have at least one cup of liquid in the pressure cooker to build pressure.
Store in the fridge for three to four days or in the freezer for up to three months.
To cook chicken thighs from frozen, add five minutes to the cook time.
To make this in the slow cooker, cook on high for four to six hours or low for eight to ten hours. Shred chicken and then allow to cook for another 30 minutes on high and serve.
Add ¼ additional cup of buffalo sauce for chicken breasts.