These Buffalo Chicken Tacos are so easy to make in the Instant Pot! They are simple, yet flavorful and a fun way to switch up your typical weeknight dinner.
Jump to RecipeTo be completely transparent, I’m not a huge fan of buffalo sauce. My boyfriend moved in and brought with him some Primal Kitchen buffalo sauce, so I couldn’t let that go to waste.
I figured Buffalo Chicken Tacos were a safe bet. Thanks to the Instant Pot, they were super simple! The buffalo flavor wasn’t overwhelming and I whipped up coleslaw to put on top. Then topped the tacos with a few green onions and some avocado chunks.
They were delicious! I have made them multiple times and even get tempted to buy buffalo sauce when I see it on sale at the grocery store.
When to Make Instant Pot Buffalo Chicken Tacos
Like I said, these tacos are a fun way to spice up your typical weekday dinners. The minimal ingredients save your a trip to the grocery store on busy days. Plus, the buffalo chicken makes great leftovers!
If you’re busy but entertaining friends or family, you can make these tacos in 15 minutes with little to no attention. You can adjust the recipe if you want to make the tacos for a bigger crowd. And, the clean up is quick, since it’s all done in the Instant Pot.
Buffalo Chicken screams Sunday afternoon football. So whether you’re hanging out at home or need an appetizer to bring to a friend’s, this recipe has you covered.
Ingredients
I love that this meal has so few ingredients. Here are some of my favorite ways to prep them:
- Chicken – adjust cook time according to the thickness of the chicken – 8 minutes for breasts, 6 minutes for tenderloins
- Buffalo Sauce – use your favorite brand of buffalo sauce, I prefer Primal Kitchen for the clean ingredients – Costco was selling two huge bottles at one point, so keep your eye out
- Tortillas – our favorite tortillas are the almond flour version from Trader Joes, a knock off of Siete tortillas for half the price
- Ranch – a classic addition to buffalo chicken, try my Dairy Free Ranch – it’s so easy to make and tastes even better than store bought
- Coleslaw – another great option for topping, adds a nice crunch – I’d either use a bag of coleslaw mix or ranch and top with shredded cabbage
To round out this meal, serve with sweet potato fries, coleslaw, chips, or a side salad.
Other Ways to Serve Instant Pot Buffalo Chicken
Tacos aren’t the only way you can enjoy the juicy shredded buffalo chicken…
Nachos: start with a layer of tortilla chips, add the chicken, sprinkle on cabbage, green onion, avocado, and lastly drizzle with ranch
Pizza: on a tortilla, pour on a thin layer of buffalo sauce, add on the Instant Pot chicken, sprinkle on green onions and top with this dairy free cheese. Pop in the oven until the cheese is melted, then serve with ranch
Sandwich: pile the chicken on your favorite sandwich bread or bun and top with a heap of coleslaw
Instant Pot Buffalo Chicken Tacos
Ingredients
- avocado oil
- 1 lb chicken breast
- 1/4 cup buffalo sauce
- salt to taste
- pepper to taste
- 10 tortillas
Optional Toppings
- Dairy Free Ranch Dressing
- coleslaw or cabbage
- green onions
- avocado
Instructions
- Lightly coat the pressure cooker bowl with oil.
- Season chicken with salt + pepper and place in the pressure cooker. Pour over buffalo sauce to cover the chicken.
- Secure to cover and pressure cook for 6-8 minutes depending on the thickness of your chicken. If you have time, allow a 10 minute natural release.
- Remove and shred the chicken, then place back in the pot. Stir to throughly coat the shredded chicken.
- Serve the chicken on tortillas and top with your desired toppings. And enjoy!
