Buffalo Chicken Sliders (Instant Pot)
Buffalo Chicken Sliders is a super easy appetizer or light meal and can be made in super-fast time! Juicy, saucy, with creamy ranch and blue cheese – you’ll make this recipe over and over.
Hi everyone, I’m Kylee – I am delighted to have joined the creative team at Noshing with the Nolands. If we haven’t met – I’m the writer, photographer and cook at Kylee Cooks bringing approachable, affordable, tried and true recipes to the table!
I am a HUGE fan of sliders and aside from these ones, one of my favorite slider recipes is these Hot Ham & Cheese Sliders.
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These Instant Pot Buffalo Chicken Sliders are one of my favorite weekend lunches! They also double as appetizers and Game Day eats for crowds. It’s awesome to make ahead (the longer it sits, the more the flavors develop) and can be brought to parties, tailgates or potlucks.
Essentially, wherever there are hungry people, bring sliders. You’ll be a hero, trust me!
These sliders are not SUPER spicy. While I enjoy a good hot curry, I prefer dishes to be about the flavor vs the heat. If you like things extra spicy, simply adjust the stock/sauce ratio or add more buffalo wing sauce/regular hot sauce to the chicken after cooking or while serving.
You can decide which heat level you want by using different sauces – there are different heat levels, and about a million brands to try. Use your favorite, and you’re sure to love the results.
Looking for more Instant Pot Recipes? This Instant Pot Pulled Pork is a great place to start!
INGREDIENTS IN BUFFALO SLIDERS
Just a few ingredients that you can find right in your local grocery store! You can switch out the onion/garlic powder for ranch seasoning if you prefer, and of course, choose your favorite brand of buffalo sauce.
- chicken breasts
- garlic powder
- onion powder
- salt & pepper
- cooking oil
- chicken stock
- melted butter
- buffalo sauce
- slider buns
- ranch dressing
- blue cheese crumbles
HOW TO MAKE INSTANT POT BUFFALO CHICKEN SLIDERS
Begin by mixing together the seasonings, and chopping the chicken breasts into large chunks. We’re going to shred it after cooking is complete, so don’t go too small!
Switch the instant pot onto Saute – and allow to heat, then add the olive oil or cooking oil. Season the chicken, then sear it in batches if needed until golden.
Blend together the chicken stock, melted butter and buffalo sauce, and pour over the chicken.
Set the instant pot on manual pressure to high, and the timer to 5 minutes. When the cooking is complete, allow a Natural Pressure Release (see notes) for 10 minutes, then perform a Quick Release.
Remove the chicken from the instant pot, and shred the chicken – using two forks. Add in the sauce from the pot, and mix well.
ASSEMBLY – lay out the bottoms of 12 slider buns. Top with buffalo chicken mixture, blue cheese, and ranch dressing. Add the top buns, and serve immediately.
Making the chicken ahead is actually perfect – the longer it sits in the sauce, the more the flavors develop. Simply store the chicken in a covered bowl in the refrigerator until ready to eat. Heat in the microwave until heated through, then assemble as above.
INSTANT POT COOKING TERMS EXPLAINED
What is Natural Pressure Release – aka NPR?
A natural pressure release happens when the cooking time is over and the valve is left closed. The pressure decreases without doing anything. Your Instant Pot will automatically switch to the Keep Warm setting.
As soon as it switches to Keep Warm the pressure will begin to drop and will release the pressure by itself. You’ll know it’s done – when the pin drops.
What is Quick Release?
Quick Release means to let the Instant Pot release pressure naturally slowly for a few minutes (usually between 5 and 15 minutes). After the time has elapsed, switch the valve to “venting” to quickly release any remaining pressure. The pressure will release to a point where the pin drops, and you can open the lid.
- You may add the chicken breasts whole, but when you cut them up, you get more seasoning on each piece. Seasoning is flavor!
- If you’d prefer to, switch out the onion/garlic powder for 1 tsp ranch seasoning mix.
- Hawaiian Rolls make EXCELLENT sliders, but any small hamburger or slider buns will work just fine.
- • 2lb boneless, skinless chicken breasts
- • ½ tsp garlic powder
- • Salt and pepper
- • ½ tsp onion powder
- • ½ cup chicken stock
- • 4 Tbs butter, melted
- • 1/2 cup buffalo sauce
- TO SERVE
- • 12 slider buns
- • ½ cup ranch dressing
- • 1/4 cup Blue Cheese Crumbles
- Cut chicken breasts into large pieces, and season with garlic powder, onion powder and salt and pepper
- Set the instant pot to “saute”, add the olive oil and allow to heat.
- Cook the chicken until golden, working in batches if necessary.
- Mix together the chicken stock, buffalo sauce and melted butter.
- Pour mixture over the chicken, put the lid on the instant pot and cook on high pressure for 5 minutes. Allow the pressure to release for 10 minutes (Natural Pressure Release, or NPR), then perform a quick
- Open the lid and shred the chicken.
- Separate the buns – tops from bottoms. Top the bottom buns with the chicken mixture, a little ranch, and blue cheese crumbles. Add the top buns, and serve!
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Amount Per Serving:Calories: 313Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 86mgSodium: 643mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 30g