Hey there, my friend 
. You are about to make the easiest buffalo chicken tacos ever. This is the kind of recipe that saves you time without sacrificing taste.
And guess what? Since you’re using an Instant Pot, your chicken is going to be juicy, tender, and bursting with flavor in half the time. No more waiting forever for slow-cooked shredded chicken. Let me show you how it’s done.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Instant Pot
- Tongs
- Forks (for shredding the chicken)
- Measuring cups and spoons
- Mixing bowl
- Whisk (for the sauce)
- Serving plates
Important Info
- Servings: Makes 6 tacos
- Estimated Cost to make this recipe: Around $10-$12, depending on your ingredients
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories per serving: 280 calories per taco
- Cook Method: Instant Pot
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: American-inspired
- Diets: LowCalorieDiet (can be made GlutenFreeDiet with corn tortillas)
How to Make Instant Pot Buffalo Chicken Tacos
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 lb boneless, skinless chicken breasts
- ½ cup buffalo sauce (plus more for drizzling)
- ½ cup chicken broth
- 1 tbsp ranch seasoning mix
- 1 tbsp butter
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 6 small flour or corn tortillas
- ½ cup shredded lettuce
- ½ cup diced tomatoes
- ¼ cup crumbled blue cheese (optional)
- ¼ cup ranch dressing (for drizzling)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative Option |
|---|---|
| Chicken breasts | Chicken thighs |
| Buffalo sauce | Hot sauce + melted butter |
| Ranch seasoning | Taco seasoning |
| Blue cheese | Feta cheese |
| Flour tortillas | Corn tortillas |
Instructions
- Prepare the Chicken: Place the chicken breasts in the Instant Pot. Pour in the buffalo sauce and chicken broth. Sprinkle the ranch seasoning, garlic powder, onion powder, and paprika over the top.
- Pressure Cook: Cover and set the Instant Pot to Manual (High Pressure) for 12 minutes. Once done, let the pressure naturally release for 5 minutes, then do a quick release.
- Shred the Chicken: Remove the chicken from the Instant Pot and use two forks to shred it. Add the butter and stir until it melts into the shredded chicken. Pour some of the cooking liquid back over the chicken for extra moisture.
- Warm the Tortillas: Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side.
- Assemble the Tacos: Fill each tortilla with shredded buffalo chicken. Add shredded lettuce, diced tomatoes, and crumbled blue cheese (if using).
- Drizzle and Serve: Finish with extra buffalo sauce and ranch dressing. Serve immediately.
Helpful Tips
- Use frozen chicken? No problem. Just increase the cook time to 15 minutes on high pressure.
- Want crispier tacos? Toast the tortillas in a pan with a little butter before assembling.
- Not a fan of blue cheese? Swap it out for feta or shredded cheddar.
- Make it ahead: The shredded buffalo chicken keeps well in the fridge for up to 4 days.
- Need extra heat? Add ½ tsp cayenne pepper to the buffalo sauce for a spicier kick.
What to Serve with Instant Pot Buffalo Chicken Tacos
These tacos are delicious on their own, but if you want a full meal, try serving them with:
- Crispy French fries – The perfect crunchy side
- Mexican rice – A great way to make it a full dinner
- Coleslaw – Adds a refreshing, crunchy contrast
- Guacamole and chips – Because why not?
How Do You Serve the Recipe?
I like to serve these tacos on a big platter with extra toppings on the side. That way, everyone can customize their own taco. If you’re making a party spread, keep the buffalo chicken warm in a slow cooker on the lowest setting.
Where Do You Serve This Recipe the Most?
These tacos are perfect for game nights, family dinners, and backyard parties. They are easy to make in big batches, and everyone loves them. If you’re hosting a football party, make a taco bar with different toppings so guests can build their own.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving these at a party, keep the buffalo chicken in a covered bowl on the table for up to 2 hours.
- If you have leftover tacos already assembled, they should be eaten immediately for the best texture.
Refrigeration
- Store shredded buffalo chicken in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave for 30-60 seconds, or in a pan over low heat with a splash of buffalo sauce.
Freezing
- Freeze the shredded buffalo chicken separately in a freezer-safe bag for up to 3 months.
- Thaw overnight in the fridge and reheat before serving.
Frequently Asked Questions
Can I make these tacos dairy-free?
Yes, just skip the butter and cheese, and use dairy-free ranch dressing.
What’s the best tortilla to use?
Flour tortillas are soft and flexible, while corn tortillas give a more authentic taste. Pick what you like best.
Can I make these tacos in a slow cooker instead of an Instant Pot?
Yes, just cook the chicken on low for 6 hours or high for 3 hours before shredding.
Can I use rotisserie chicken instead?
Yes! Just mix shredded rotisserie chicken with buffalo sauce and ranch seasoning in a pan over low heat for a quick version.
Are these tacos spicy?
They have a kick, but they’re not too spicy. If you love heat, add extra hot sauce or crushed red pepper flakes.