Instant Pot Buffalo Ranch Shredded Chicken

Amazing shredded chicken made with buffalo sauce and ranch mix for a great flavor combination. This chicken is so fast and easy to make in an Instant Pot and can be used in many different recipes. Keep it in the fridge and use it for sandwiches, wraps, tacos, salads, or as a main dish with a choice of sides.

BUFFALO RANCH SHREDDED CHICKEN

I love having some shredded chicken either in the fridge or in the freezer because I can use it any time of the day, in so many dishes. It goes with eggs in the morning, different sandwiches for lunch, and as a main protein for dinner. I can make it fast and easy in an Instant Pot and the Crock Pot lovers, it’s just as easy to make it in a slow cooker. 

Buffalo wing sauce is one of my favorite sauces to use on chicken. I don’t care if it’s chicken wings, chicken dip, tenders, nachos, or this shredded chicken, it’s all good. And, what makes this particular buffalo chicken even better is the addition of ranch. Buffalo and ranch is one of those perfect couples that are meant to be together. It’s like peanut butter and jelly, ham and cheese, fries and ketchup, it’s just a perfect couple. 

It’s very easy to adjust the spice level of the sauce too. If you like it hot and spicy, simply use hotter Buffalo sauce. Of course, it goes the opposite way too, if you like it milder, use a mild sauce. Another simple way to decrease the spice level is to use something creamy along with the chicken. For example, use sour cream or ranch dressing on top of chicken and that will balance out the spice. 

Speaking of dressings, many creamy dressings and sauces will go with this buffalo shredded chicken. So when making a sandwich or a wrap, you can use blue cheese, ranch, creamy avocado, and even plain sour cream and yogurt. 

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HOW TO MAKE SHREDDED CHICKEN IN INSTANT POT

It can’t get much easier when cooking this yummy chicken. Simply whisk together Buffalo sauce, chicken broth and ranch seasoning packet and combine it 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.  

Thicken the sauce right after you take out the chicken, while it is still hot. Set the pressure cooker to saute. In a separate small cup, mix cornstarch and 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.

REMEMBER: you can always add more buffalo wing sauce at the end, for a stronger buffalo taste.

Use two forks to shred the chicken meat and add the sauce. Mix it together until evenly incorporated and it’s ready to enjoy. 

CAN I MAKE SHREDDED CHICKEN IN THE CROCK POT?

Absolutely!

It’s very easy to make this chicken in a slow cooker. Whisk Buffalo sauce, broth, and ranch mix together and combine it with chicken meat in a slow cooker. Close the lid and cook it on LOW for 6-8 hours or on HIGH for about 4 hours.

To thicken the sauce, transfer it into a sauce pot and bring to simmer of medium heat. Add cornstarch as directed in the recipe. 

HOW TO SERVE THIS SHREDDED CHICKEN?

Sandwiches – make sandwiches, sliders, or wraps. This spicy chicken goes great with sweeter bread like the Hawaiian rolls or potato rolls. Use creamy dressings, sour cream, or plain yogurt is wraps and sandwiches. 

Salads – it’s easy to top off your favorite salad with this buffalo ranch chicken. Creamy dressings will compliment the chicken well. 

Taquitos – roll some of this buffalo chicken and shredded cheese together in small corn or flour tortillas and bake at 400° for about 12-15 minutes. 

Tacos – use corn or flour tortillas to make delicious tacos. Top it off with some sour cream, lettuce, tomatoes, and green onion. 

Dips – you can use this cooked buffalo ranch chicken in a Buffalo Chicken Dip.

Main dish – for an easy dinner, serve this shredded chicken with a side of mashed potatoes and vegetables.

HOW TO STORE SHREDDED CHICKEN

Store cooked chicken in an air-tight container with a lid, in the refrigerator. Properly stored, shredded chicken will last 3 to 4 days in the refrigerator.

If you made a double batch or it’s just too much, buffalo shredded chicken can also be frozen. To freeze it, portion it into freezer zip-lock bags, get as much air out as you can, and seal. Make sure to label the bags and freeze for 2- 3 months. 

It’s best to portion the chicken in separate bags instead of everything in one large bag because it will be easier to take out a little bit at a time. This way you defrost just enough for what you’re making. 

SOME MORE RECIPES TO TRY

Buffalo Chicken Wrap

Zesty Buffalo Chicken Salad

Buffalo Chicken Nachos

Pulled Chicken Tacos

Creamy Chicken Taquitos

Slow Cooker Chicken Sloppy Joes

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Instant Pot Buffalo Ranch Shredded Chicken

Amazing shredded chicken made with buffalo sauce and ranch mix for a great flavor combination. It's easily made in an Instant Pot and very versatile to use.

4.75 from 4 votes

Print Pin Rate

Course: Appetizer, Main Course, sandwich

Cuisine: American

Prep Time: 2 minutes minutes

Cook Time: 16 minutes minutes

Release time:: 10 minutes minutes

Total Time: 28 minutes minutes

Servings: 8 (makes about 4 cups)

Calories: 174kcal

Author: Lyuba Brooke

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

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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

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 a slight variation.

Nutrition

Calories: 174kcal | Carbohydrates: 2g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 1411mg | Potassium: 536mg | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg

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