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These Instant Pot Buffalo Chicken Sliders are spicy, creamy, and incredibly easy to make. They are perfect for game day, parties, or a quick weeknight dinner. With tender shredded chicken, tangy buffalo sauce, melted cheddar cheese, and a drizzle of ranch, these sliders come together fast using just one pot.
Try This Next: Love Buffalo and Chicken? Check out my Buffalo Chicken Taquitos or these Easy Buffalo Chicken Pinwheels!
Why I Love This Recipe
Using the Instant Pot takes all the hassle out of making buffalo chicken. The pressure cooking keeps the chicken juicy and flavorful while infusing it with garlic, ranch, and that signature spicy kick. Layer it all on soft Hawaiian rolls and you’ve got a crowd-pleasing appetizer or main dish everyone will love.
- One-pot simplicity. The Instant Pot does all the work, making prep and cleanup easy.
- Bold, zesty flavor. Buffalo sauce, ranch seasoning, and garlic give this dish a spicy and savory edge.
- Perfect for a crowd. These sliders are ideal for parties, game days, or potlucks.
- Super melty and cheesy. The shredded cheddar and creamy ranch make every bite rich and delicious.
RECIPE WALK-THROUGH
Before You Begin
Before diving in, prep your ingredients and equipment so the recipe flows smoothly. Shred your cheese, slice the green onions, and have your rolls and ranch ready. Once the chicken is cooked and shredded, assembling the sliders is quick and easy.
Tools and Equipment
- Instant Pot or electric pressure cooker
- Small mixing bowl
- Measuring cups and spoons
- Forks for shredding
- Knife and cutting board
- Serving platter or baking dish
- Toothpicks (optional, for serving)
How To Make Buffalo Chicken Sliders
See the recipe card below for full, detailed instructions
Add chicken breasts to the Instant Pot and top with pieces of butter. Sprinkle the dry ranch seasoning over the top.
In a small bowl, mix the chicken broth, buffalo sauce, and minced garlic. Pour the mixture over the chicken.
Seal the lid and set the Instant Pot to pressure cook for 15 minutes. Let the pressure release naturally.
Open the lid and shred the chicken with two forks directly in the pot. Let it soak in the sauce for a few minutes.
Split the Hawaiian rolls and layer each bottom half with buffalo chicken, shredded cheddar, ranch dressing, and sliced green onions.
Add the top halves, secure with toothpicks if desired, and serve warm.
Can You Make Shredded Buffalo Chicken in the Slow Cooker?
Yes, you can make the chicken in your slow cooker instead. I love the Instant Pot because I can whip these sliders up in less than 30 minutes.
But you can put all of the same ingredients into your slow cooker (omit the chicken broth) and cook on high for about 3 hours. Shred the slow cooker buffalo chicken and assemble the sliders.
Serving Suggestions
I like to serve these sliders with celery sticks, carrot sticks, or potato chips. For a fun twist, add sliced pickles or creamy ranch coleslaw.
Want to take them right over the top? Try adding a layer of crispy bacon or blue cheese crumbles.
More Buffalo
Chicken Recipes
Storage Tips
Make Ahead, Storage, and Freezing
Make Ahead – If you’re planning to serve these sliders for a party and want to get some prep out of the way, you can cook the buffalo chicken in advance and store it in the fridge for up to 2 days. Just warm it up in the microwave or on the stovetop, assemble the sandwiches and serve.
Storage – Store the buffalo chicken mixture and the rolls separately. If you have leftover assembled sandwiches, they will probably get soggy so try to only make as many as you think will get eaten. Store leftover buffalo chicken in an airtight container in the fridge for up to 4 days.
Freezing – You can easily double the recipe and freeze some to have on hand for another time. Cool completely, then store in an airtight container or freezer bag for up to 6 months. To reheat, thaw completely then heat in the microwave or stovetop.
Recipe Tips
- Toast the rolls slightly before assembling if you want a sturdier sandwich.
- Use pre-shredded rotisserie chicken in a pinch and warm it with the sauce on the stovetop.
- For a party platter, keep the assembled sliders warm in a covered baking dish in the oven at 200°F.
- You can use chicken thighs instead of breasts if that’s what you have or prefer. Thighs work great and stay very tender.
- If you don’t have an Instant Pot, you can make this in a slow cooker on LOW for 4–5 hours or HIGH for 2–3 hours, then shred.
- These sliders have a medium heat level. Use more or less buffalo sauce depending on your preference.
- You can prep this recipe in advance. Just cook and shred the chicken in advance, then reheat the chicken and assemble your sliders when you’re ready to serve.
More Slider Recipes
- Baked Roast Beef Sliders
- Grilled Hamburger Sliders
- Easy Meatball Sliders
- Monte Cristo Sliders
- Hot Chicken Bacon Ranch Sliders
- Breakfast Sliders
- Slow Cooker BBQ Pulled Pork Sliders
Instant Pot Buffalo Chicken Sliders
Ingredients
- 2 pounds Boneless, skinless chicken breast cut into large pieces (about 3 large chicken breasts)
- 4 tablespoons Butter cut into pieces
- 1/2 cup Chicken broth
- 3/4 cup Buffalo Sauce like Frank's Red Hot
- 1 tablespoon Dry ranch dressing mix (half of a 2-ounce packet)
- 2 Garlic cloves minced
- 8 ounces Cheddar cheese shredded
- 3 Green onions sliced
- 1/2 cup Ranch dressing
- 12 Sweet Hawaiian rolls
Instructions
- Place chicken breast into the Instant Pot. Top with chunks of butter, then sprinkle ranch dry seasoning over the butter and chicken
- In a small bowl, stir together the chicken broth, hot sauce, and garlic cloves and pour over chicken.
- Secure the Instant Pot lid and turn to seal. Set manual or pressure cook button to 15 minutes. Let cook and then release pressure naturally.
- Once pressure is released, open the lid and shred the chicken using two forks. Let chicken soak in the sauce for a few minutes.
- Split rolls in half. To assemble sandwiches, layer each roll with buffalo chicken, cheese, ranch and green onions. Secure with toothpicks and serve warm.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
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This is my favorite pressure cooker recipe. I’ve made this recipe probably 15+ times at this point. It’s so incredibly easy and so flavorful.
The only personal tweak I make – I use an entire packet of dry ranch seasoning. I love the flavor and the more the merrier for me 🙂
Such a good meal and so easy to make. I usually pair it with some sort of grilled or baked sweet potato side dish, or omit the Hawaiian rolls when I’m not wanting them, and put this chicken directly on top of a baked sweet potato. So good!
Nice! Awesome feedback Holly, thanks for stopping by.
I’m new to pressure cooking. I followed the recipe exactly. It turned out to be a soup and lacked in flavor. I would leave out the chicken broth and add salt.
Fantastic! Great weeknight or tailgating meal!
Love the feedback Mo! Thanks for stopping by.
Another delicious recipe to try. You are my go to place for great recipes. Thank you for sharing.
You are so welcome Rebecca! Thanks for stopping by.
For chicken sliders is that thawed or frozen chicken?
You can use either, but frozen will take longer and releases more liquid.
I don’t have a instant pot. Can you make this in a crock pot?
Yes you can make it in a crockpot. Cook for approx 3-4 hours on high.
If I double this recipe, is it the same cooking time? If not, what should the cooking time be adjusted to?
When you say naturally release, how long does that take? I’m new at instapot and not very good!
If I double the meat do I have to double everything else?
Yes, you would need to double the whole recipe.
Do you have a substitute for Frank’s Buffalo Hot Sauce? Can’t find it.
If you can find another cayenne pepper sauce that would also work.
What kind of hot sauce? Franks? Or a buffalo sauce?
Yes Frank’s is perfect.
For the instant pot buffalo chicken sliders, I don’t see the 1/2 cup ranch dressing mentioned in the recipe. Is it for dipping?
It’s to spread on the sliders. I just updated the recipe. Thanks!
looks so yummy though, I wonder if this would taste good on a baguette..
It would be amazing on a baguette!