Why is my chicken tough in Instant Pot?

Tough chicken usually means it was overcooked or released pressure too quickly. Stick to the timing 12 minutes on high pressure (15 minutes for frozen), followed by a natural release. This keeps the meat tender and juicy.

Can I put raw chicken in the Instant Pot?

Absolutely! You can start with raw chicken just add the proper amount of broth (½ cup min.) and adjust cooking time (add 3–4 extra minutes for frozen). The Instant Pot cooks it safely and evenly.

Why does my Instant Pot chicken taste rubbery?

Rubbery texture comes from quick-releasing pressure too soon. Always allow at least a 10-minute natural release to let the proteins relax and remain tender.

What toppings go on buffalo chicken tacos?

Classic toppings include shaved cabbage or slaw, fresh cilantro, diced red onion, a drizzle of ranch or crema, and a squeeze of lime. Add diced avocado or pickled jalapeños for extra flair.

Instant Pot Buffalo Chicken Recipe – 4 Easy Servings, Bold Flavor Instant Pot Buffalo Chicken – Juicy & Flavorful in Minutes

Name: Instant Pot Buffalo Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs boneless skinless chicken breasts or thighs; 1/2 cup chicken broth; 1/2 cup buffalo sauce; 2 tbsp unsalted butter; 1/2 tsp garlic powder; Salt and pepper to taste

Description

A bold and tangy Instant Pot Buffalo Chicken recipe that’s perfect for tacos, wraps, salads, or rice bowls. Ready in under an hour with juicy, spicy flavor.

Ingredients

2 lbs boneless skinless chicken breasts or thighs

1/2 cup chicken broth

1/2 cup buffalo sauce

2 tbsp unsalted butter

1/2 tsp garlic powder

Salt and pepper to taste

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Instructions

1. Pour broth into Instant Pot and add chicken in a single layer.

2. Season chicken with salt, pepper, and garlic powder.

3. Pour buffalo sauce over chicken and add butter.

4. Seal the Instant Pot and cook on high pressure for 12 minutes (15 if frozen).

5. Allow a 10-minute natural release before opening.

6. Remove chicken and shred using forks or mixer.

7. Turn Instant Pot to sauté and simmer remaining liquid 5–7 minutes.

8. Return shredded chicken to pot and stir to coat in sauce.

Notes

Use fresh or frozen chicken.

Store leftovers in airtight container up to 4 days.

Freezes well for up to 3 months.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 1g
Sodium: 720mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 33g
Cholesterol: 95mg