Instant Pot Buffalo Ranch Shredded Chicken
What I Love About This Shredded Chicken
Buffalo and ranch are one of those flavor pairings that just work, the same way peanut butter and jelly do. I don’t think I’ve ever met someone who didn’t like the combination.
- I can make a full batch in under 30 minutes, most of it hands-off pressure cooking time.
- It’s endlessly versatile. I’ve used it in sandwiches, tacos, salads, dips, and more.
- Adjusting the spice level is simple. A milder buffalo sauce, or a scoop of something creamy stirred in, both tone down the heat.
Key Ingredient Notes
- Chicken breast, or a mix of breast and thighs – either works well here, and thighs add a bit more richness if you want it.
- Buffalo wing sauce – the heat level is entirely up to the sauce you choose. A hotter sauce makes a spicier batch, and a milder one keeps it gentle.
- Ranch seasoning packet – this recipe is built around the dry seasoning packet, not bottled ranch dressing. Bottled dressing adds a lot more liquid, so it isn’t a direct swap without adjusting the rest of the sauce.
How to Make Instant Pot Buffalo Ranch Shredded Chicken
- Combine everything in the pot – Whisk together the buffalo sauce, chicken broth, salt, and ranch seasoning packet, then combine it with the chicken in the Instant Pot.
- Pressure cook – Close and latch the lid, set the steam valve to seal, and cook on high pressure for 16-18 minutes, using the longer end of that range for larger chicken breasts.
- Release the pressure – Let it release naturally for about 10 minutes, then carefully finish with a quick release. The natural release gives the chicken a little extra time to finish cooking through evenly before the pressure drops.
- Remove the chicken – Take the chicken out into a large mixing bowl, leaving the sauce behind in the pot.
- Thicken the sauce – Set the Instant Pot to sauté. Whisk the cornstarch with a tablespoon of cold broth in a separate cup, then stir it into the sauce and simmer until thickened, using about 1/2 tablespoon of cornstarch per cup of remaining sauce. Turn off the heat once it thickens.
- Shred and combine – Shred the chicken with two forks, then mix it with the thickened sauce until evenly coated. Taste and add a little more buffalo sauce if you’d like a stronger kick.
Crock Pot Method
Whisk the buffalo sauce, broth, and ranch seasoning together, then combine with the chicken in the slow cooker. Cover and cook on low for 6-8 hours or high for about 4 hours. To thicken the sauce, transfer it to a small pot, bring it to a simmer over medium heat, and add the cornstarch slurry the same way as the Instant Pot method.
Ways to Serve Buffalo Ranch Shredded Chicken
- Sandwiches, sliders, or wraps – a sweeter bread like Hawaiian rolls or potato rolls balances the heat well. Homemade ranch dressing, sour cream, or plain yogurt work great here too.
- Salads – blue cheese dressing complements this chicken well on top of your favorite greens.
- Tacos – corn or flour tortillas, topped with sour cream, lettuce, tomatoes, and green onion.
- Taquitos – roll it up with shredded cheese in small tortillas and bake at 400°F for 12-15 minutes.
- Dips – stir it into my buffalo chicken dip recipe.
- Main dish – serve it alongside some fluffy mashed potatoes and vegetables for an easy dinner.
Storing and Freezing Buffalo Ranch Shredded Chicken
- Store: in the refrigerator, in an airtight container, for 3-4 days.
- Freezer: portion into freezer bags, pressing out as much air as possible, and freeze for 2-3 months. Portioning it into smaller bags instead of one large one makes it easier to thaw just what you need at a time.
Instant Pot Buffalo Ranch Shredded Chicken Recipe FAQs
Yes, this recipe works with frozen chicken too. You may need to add a few extra minutes to the pressure cooking time to make sure it cooks all the way through.
Yes, though tenders are smaller and will likely cook faster than the full 16-18 minutes listed for breasts. Check for doneness a few minutes early and adjust as needed, since I haven’t tested the exact timing for tenders specifically.
This recipe is written and tested with the dry ranch seasoning packet, not bottled dressing. Bottled ranch adds significantly more liquid, so swapping it in would change the sauce’s consistency. I’m also not sure how it would react to pressure cooking and it’s not as concentrated flavor and seasoning mix. Stick with the packet for the tested result.
More Chicken Recipes From Me
- Buffalo Chicken Wrap with Homemade Ranch
- Zesty Buffalo Chicken Salad
- Crock Pot Creamy Pulled Chicken Tacos
- Instant Pot Salsa Chicken
- Shredded Chicken Tacos
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Instant Pot Buffalo Ranch Shredded Chicken Recipe
Ingredients
- 2.5 lbs boneless, skinless chicken breast meat (or a mix of chicken breast and thighs)
- 1 cup Buffalo wing sauce
- 1 oz packet ranch seasoning mix
- 1/2 cup chicken broth
- salt
Thickening sauce:
- 1/2 tbsp cornstarch per 1 cup of leftover cooked sauce
- 1 tbsp cold chicken broth
Instructions
- Whisk together Buffalo wing sauce, chicken broth, salt, and ranch seasoning packet.
- Combine sauce with chicken meat in an Instant Pot.
- Close the lid and make sure it is latched. Set the steam valve to “seal” and set the pressure cooker to cook at high pressure for 16-18 minutes. (18 minutes for larger chicken breasts.)
- Let the pressure cooker do a natural release for about 10 minutes and then carefully do a quick release.
- Take chicken out into a large mixing bowl and leave the sauce in the pot.
- Set the pressure cooker to saute.
- In a separate small cup, mix cornstarch and about a tablespoon of cold broth until combined and pour it into the sauce in the pot. Whisk well and let it simmer until the sauce is thickened. Depending on how much liquid you have left, use 1/2 tbsp of cornstarch per 1 cup of sauce. Once it’s thickened, turn off the heat. Note: you can always add a little more buffalo wing sauce if you wish for stronger buffalo sauce taste.
- Use two forks to shred the chicken meat and add the sauce. Mix it together until evenly incorporated.
Notes
- Ranch packet vs. bottled dressing: use the dry seasoning packet as written. Bottled ranch dressing isn’t a direct swap, since it adds much more liquid and the flavor is not as concentrated.
- Frozen chicken: works in this recipe, may need a few extra minutes of pressure cooking time.
Nutrition
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Categories:
30 Minute Meals, Chicken Dinner Recipes, Dinner Recipes, Gluten Free Recipes, Instant Pot Main Dishes, Instant Pot Recipes, Most Popular Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
My friends have made this several times for parties and now we are all addicted! I’m making it tomorrow for a potluck.
I am so happy to hear you like the recipe so much! Thanks for letting me know! 🙂
I followed your recipe, then added a jar of Alfredo sauce at the end. I also cooked frozen tortellini separately, drained it, and tossed it into the Instant Pot. This version has been a family favorite for years
Oh, that is a good idea! I am so glad you liked it!
This website needs more ads. I could almost read the recipe.
Hi Curt, I understand that the ads can be frustrating, but this blog is my livelihood and how I earn an income. You can always click ‘Print Recipe’ to view it on a screen without ads.
This is so good!!! My favorite dip!!!
this is so delicious
Can you use bottles ranch or does it have to be the packet ?
Hi, Lyuba,
Today I was looking for a recipe and came across your recipes, thank you they look so good can’t wait to try them. I really appreciate the crockpot ones and instapot ones. I am on Kidney dialysis and don’t have a lot of time to cook but it is a passion of mine. Thank you so much. Also I would like more of your Rubin recipes. . I also think Rubin sandwiches are the best.
Hi Pam,
Thank you for taking the time to comment. I hope your health gets better and you can do all the things you enjoy. I do have a recipe for a good rubin sandwich I will post the link at the bottom of my comment. Take care!
https://www.willcookforsmiles.com/reuben-sandwich/
I had to get chicken tenders instead of breasts. Do I cook them the same amount of time if it’s still 2.5lbs? Thanks.