shredded buffalo chicken in an instant pot


Categories: Appetizers, Poultry, Breads, Pizza, Tarts, Posted by Sandy Bergsten - Comments (0)

(adapted from the Ultimate Instant Pot Cookbook by Coco Morante)

Ingredients:

1 cup water, plus 1 tablespoon

Kosher salt

2 pounds boneless, skinless chicken breasts

½ cup hot sauce (preferably Frank’s Red Hot)

2 tablespoons honey

2 teaspoons Worcestershire sauce

4 tablespoons melted butter, divided

4 garlic cloves, minced

6 soft sandwich rolls or 12 slider rolls

 

Directions:

Add one cup of water, one teaspoon salt, and the chicken breasts in a single layer to the Instant Pot.

Secure the lid and set the pressure release to “sealing”. Select the “poultry”, “pressure cook” or “manual” setting and set the cooking time for 15 minutes at high pressure. (The pot will take 10 minutes to come up to pressure before the cooking program begins.)

While the chicken is cooking, in a small bowl stir together one tablespoon of water with one tablespoon of cornstarch.  Stir in the hot sauce, honey and Worcestershire sauce. Set aside.

When the cooking ends, perform a quick pressure release by moving the pressure release to “venting” to release any remaining steam. Open the pot and with tongs transfer the chicken to a bowl or cutting board. Discard the cooking liquid in the inner pot. Return the inner pot to the housing and press “cancel” to reset the cooking program. 

Using two forks, finely shred the chicken. Set aside.

Select “sauté” and add one tablespoon of melted butter with the minced garlic. Sauté the garlic until it is cooked through but before it begins to brown, about one minute. Stir the hot sauce mixture to recombine and add to the garlic. Cook for about one minute until thickened. Press “cancel” to turn off the pot. Add the three remaining tablespoons of melted butter. Stir well. Add the shredded chicken, tossing to coat evenly with the sauce. Taste for seasoning. Add more hot sauce and salt if desired.

Serve hot on rolls.

Makes 6 sandwiches or 12 sliders

 

To make Buffalo Chicken Dip mix 2 cups shredded buffalo chicken with four-ounces room temperature cream cheese until well combined. Transfer to a small baking dish. Spread in an even layer. Sprinkle with 1/3 cup shredded mozzarella or montery jack cheese. Bake at 375 degrees for about 15 minutes until the dip is warmed through and the cheese begins to brown. Serve warm with chips and celery and carrot sticks.

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