For a game day hit, whip up Instant Pot Buffalo Chicken Sliders—juicy, flavorful, and topped with the perfect tangy coleslaw.
Serve these easy Instant Pot Buffalo Chicken Sliders on a homemade bun with a pile of baked sweet potato fries or zucchini fries on the side for a perfect weeknight meal or game-day party!
Table of Contents
Why We Love Chicken Sliders
- The Instant Pot pretty much does all the work for this main dish. Hello, easy weeknight meal!
- These sliders pack a punch with their irresistible buffalo sauce.
- No substitutions needed—just wholesome, simple ingredients.
Recipe Ingredients
- Buffalo Sauce: Offers a tangy and spicy kick that makes the chicken irresistibly bold and delicious.
- Celery Salt: Adds a subtle, savory flavor to the buffalo sauce.
- Mayonnaise: Adds creaminess and a rich texture to the coleslaw.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: For a delightful twist, consider topping your Instant Pot Buffalo Chicken Sliders with blue cheese crumbles for a rich, tangy contrast to the spicy chicken. Sliced avocado adds a creamy texture and subtle flavor, while pickled jalapeños offer an extra kick for spice lovers. You can also add crispy bacon for a savory crunch.
- Dressing Choices: For added flavor, consider dressing your Instant Pot Buffalo Chicken Sliders with a variety of sauces. Blue cheese dressing provides a rich, tangy contrast to the spicy chicken, while ranch dressing offers a cooling effect. A drizzle of honey mustard can add a sweet and tangy note, and a touch of sriracha mayo will enhance the heat.
How to Make Instant Pot Buffalo Chicken Sliders
Step 1: Add the chicken to the Instant Pot. Top chicken with ⅓ cup of buffalo sauce, celery salt, and ground black pepper.
Step 2: Place the lid on the Instant Pot and press MANUAL mode with HIGH pressure for 22 minutes.
Step 3: Meanwhile, to make the coleslaw, in a medium mixing bowl, combine all ingredients. Toss until evenly coated. Cover with plastic wrap and refrigerate until needed.
Step 4: After the chicken has fully cooked, carefully turn the steam release vent (I always do this with a long oven mitt on) and let the pressure come down manually. Once the valve pops, remove the lid.
Step 5: Drain all but ½ cup of the liquid. Using two forks, shred the chicken (keeping larger chunks intact) and toss it with the remaining buffalo sauce.
Step 6: Pile buffalo shredded chicken on each bun, then top with coleslaw (and blue cheese, if desired). Serve immediately.
Expert Tips
- Thicken Sauce with Cornstarch Slurry: If the buffalo sauce is too thin, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water. Add it to the sauce and simmer on sauté mode until thickened.
- Prevent Dry Chicken: Ensure you have enough liquid (buffalo sauce) in the Instant Pot and avoid overcooking. Chicken thighs are less likely to dry out compared to breasts.
FAQs
Yes, you can use boneless, skinless chicken breasts. They may cook slightly faster, so check for doneness at 20 minutes of high pressure.
Use leftover buffalo chicken in tacos, salads, sandwiches, quesadillas, enchiladas, buffalo chicken stuffed shells, or buffalo chicken dip.
Storage Info
STORE leftover Instant Pot Buffalo Chicken Sliders in an airtight container in the refrigerator for up to 1 week. You can FREEZE the shredded chicken in a freezer-safe container for up to 4 months.
REHEAT in the microwave or on the stovetop until warmed through. If frozen, thaw in the refrigerator overnight before reheating. For best results, store coleslaw separately in the fridge and assemble the sliders just before serving to keep them fresh and the slaw crunchy.
More Buffalo Chicken Recipes to Try
Instant Pot Buffalo Chicken Sliders Recipe
Recommended Products
Ingredients
For the Chicken:
- 1 – 1 1/2 lb. boneless skinless chicken thighs
- 2/3 c. buffalo sauce - original, medium or hot
- 1/2 tsp. celery salt
- 1/4 tsp. ground black pepper
For the Coleslaw:
- 1/2 head of green cabbage
- 1/4 red onion - thinly sliced
- 1 large carrot - julienned
- 1/2 c. mayonnaise - more to taste
- 1 tbsp. apple cider vinegar
- 1 tbsp. granulated sugar
- 1/2 tsp. celery salt
- 1/2 tsp. ground black pepper
Instructions
- Add the chicken to the Instant Pot. Top chicken with ⅓ cup of buffalo sauce, celery salt, and ground black pepper.
- Place the lid on the Instant Pot and press MANUAL mode with HIGH pressure for 22 minutes.
- Meanwhile, to make the coleslaw, in a medium mixing bowl, combine all ingredients. Toss until evenly coated. Cover with plastic wrap and refrigerate until needed.
- After the chicken has fully cooked, carefully turn the steam release vent (I always do this with a long oven mitt on) and let the pressure come down manually. Once the valve pops, remove the lid.
- Drain all but ½ cup of the liquid. Using two forks, shred the chicken (keeping larger chunks intact) and toss it with the remaining buffalo sauce.
- Pile buffalo shredded chicken on each bun, then top with coleslaw (and blue cheese, if desired). Serve immediately.
These buffalo chicken sliders were amazing, spicy, creamy, and so easy to make in the Instant Pot.
HI , If i double this is the cook time all the same or do i need to adjust?