Instant Pot Buffalo Chicken Sandwiches

I was cleaning out my fridge recently, something that I need to do more of,  and discovered a bottle of buffalo wing sauce. I bought this bottle for a recipe development project a couple weeks ago and since I was in search of a relatively healthy dinner, I decided to make some buffalo chicken in my Instant Pot.  I served it with a vinegar based cole slaw and a pretzel hamburger bun and it hit the spot.   

I used a relatively healthy buffalo wing sauce from Whole Foods and like all buffalo sauce it is a little spicy so it may not be good for those who don't like spice. Instead you can use the same recipe below and substitute with your favorite BBQ sauce or any other of your favorite tasty sauces. Obviously the bun is totally optional if you want to make this paleo or Whole30. 


Instant Pot Buffalo Chicken Sandwiches

For the chicken: 

  • 1 lb. boneless, skinless chicken breast
  • 1/4 cup Buffalo wing sauce
  • 1 Tbs. water or chicken broth 

For the slaw: 

  • 2 tsp. whole grain mustard
  • 1 tsp. Dijon mustard
  • 2 Tbs. vegetable oil
  • 1 Tsp. maple syrup 
  • 2 Tbs. apple cider vinegar
  • salt and pepper  
  • 2 cups cabbage, thinly sliced

Optional: serve on your favorite hamburger bun. 

Add chicken, wing sauce and water to the Instant Pot (or your favorite electric pressure cooker). Add the lid and using the manual setting, set the time to 20 minutes. 

Let the Instant Pot or pressure cooker naturally release for 10 minutes. 

Carefully transfer the chicken to a bowl and using two forks, shred the chicken.  Set aside. 

Reduce the cooking liquid in the Instant Pot for about 2 to 3 minutes or until reduced by half by using the saute function. Pour the reduced liquid over the chicken. 

Make the slaw by combining both mustards, vegetable oil, maple syrup, vinegar and large pinch of salt and pepper. Add slaw and toss well. 

Serve buffalo chicken on a hamburger bun topped with the slaw. 

Serves 2 to 4 people.