Instant Pot Buffalo Chicken Sliders Recipe

A plate with Instant Pot Buffalo Chicken Sliders.

5 from 2 votes

Instant Pot Buffalo Chicken Sliders Recipe

For a game day hit, whip up Instant Pot Buffalo Chicken Sliders—juicy, flavorful, and topped with the perfect tangy coleslaw.

Prep Time15

Cook Time35

Additional Time15

Total Time1 5

Course: Main Dishes

Cuisine: American

Diet: Dairy Free

Servings: -6 servings

Calories: 458kcal

Author: Andrea

Equipment

Instant Pot

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 1/3 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 1/2 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.

Notes

- This recipe can be made in a slow cooker as well: 4 hours on high or 8 hours on low.

- You can make this recipe with rotisserie chicken if you're in a time crunch. Skip the Instant Pot and warm your chicken on the stovetop in a nonstick skillet with a lid for about 8-10 minutes on medium-low.

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.

Nutrition