• Robyn Wagner

Shredded Buffalo Chicken Sandwich (Pressure Cooker)

Updated: Jun 29, 2019

An easy dinner favorite. With a buffalo tang, and cheesy ranch sauce this one is a family favorite. Easy make ahead meal that tastes great warm, cold or room temperature.

buffalo chicken sandwich made in an instant pot


  • 2 lb. boneless skinless chicken breasts , fresh or frozen

  • 12.5 oz Insta-Meal Tangy Buffalo Sauce

  • (1) 1oz. package Ranch dressing mix (powder)

  • 1 cup celery, chopped

  • 1/3 cup green onions, chopped

  • 4oz cream cheese, room temp.

Optional for serving: buns, blue cheese, ranch dressing, blue cheese dressing, lettuce, extra chopped green onions


  1. Place the chicken breasts in your pressure cooker, in one layer and top with Insta-Meal Tangy Buffalo sauce

  2. For fresh chicken set to Meat/Stew, high pressure, for 10 minutes. For frozen chicken set to Meat/Stew, high pressure, for 15 minutes. Make sure the frozen chicken breasts are separated and not in one big block.

  3. Do a quick release of pressure. Remove the chicken breasts from the pot, leaving the sauce behind. Shred the chicken breasts and then set aside.

  4. With the pot on saute mode, whisk the powder ranch dressing mix into the buffalo sauce, then stir in the cream cheese until it is completely melted and incorporated.

  5. Add the chicken, celery and onions to the sauce and stir to coat the chicken completely. The mixture will thicken as it sits.

Watch as I show live how versatile this recipe is!

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