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This simple recipe for Instant Pot Buffalo Chicken makes a great base for sandwiches, wraps, party dips, tacos, or pizza! It is creamy, spicy, and cooks up super fast. It also makes a great meal-prep recipe.

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Recipe for Buffalo Chicken Pizza: https://amindfullmom.com/buffalo-chic...
Recipe for Buffalo Chicken Tacos: https://amindfullmom.com/buffalo-chic...
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Recipe:
3 pounds chicken breasts or thighs, boneless, skinless
1 cup pineapple juice or chicken stock
1 tablespoon minced garlic
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon onion powder
½ cup hot sauce such as Frank’s Red Hot
8 ounces cream cheese softened and cubed

Pour pineapple juice/stock into the inner pot of Instant Pot. Mix in hot sauce, garlic, salt, paprika, and onion powder.
Place chicken in seasoned liquid and place lid on the pressure cooker, being sure vent knob is sealed.
Cook on HIGH PRESSURE for 6 minutes for thin chicken breasts (6 ounces each), 7 minutes for standard size chicken breasts (8 ounces each), and 8 minutes for large chicken breasts (10 ounces each).
If FROZEN, Cook on HIGH PRESSURE for 10 minutes for thin chicken breasts (6 ounces each), 11 minutes for standard size chicken breasts (8 ounces each), and 8 minutes for large chicken breasts (12 ounces each).
Allow to release naturally for 10 minutes, and then do a quick release if needed.
Remove chicken from liquid. And add in cream cheese to Instant Pot. Place lid on Instant Pot and let cream cheese warm through and melt into cooking liquid.
Shred chicken with 2 forks, hand held kitchen mixer or stand mixer.
Add chicken back to Instant Pot and mix into cooking liquid.
Serve as desired.