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  • Elle Sten

Quick and Easy Instant Pot Buffalo ChickenSandwiches

This has found it's way into my rotation for two reasons: It's simple to make,(no fuss, no-thaw), but most importantly it's a great way to use up ingredients.

In this case, I had leftover carrots, celery, and cabbage, plus three hamburger buns that have already been defrosted once so their clock was ticking. I keep a bag of frozen chicken breasts on hand, and I had two seperate bottles of hot sauce that needed to be used up. Voila! Fridge space for my next project.


  • 4 frozen chicken breasts

  • 4 buns

  • 1/4 cup butter

  • salt and pepper, to taste

  • 1 cup water OR enough to just cover chicken breasts

  • 1 cup buffalo OR red hot sauce

  • 1 cup matchstick or shredded carrots

  • 1 cup chopped celery.

  • 2 cups shredded cabbage.

  • Optional: Monterey Jack cheese slices

I add my frozen chicken breasts to my Instant Pot frozen and slow cook. Since I finish with the pressure cooker setting, they don't end up chewy. If using a regular slow cooker, I recommend thawing first.

Add butter to Instant Pot on top of chicken, and pour in water. Cook on low for four hours.

Turn on manual and cook on high for 30 minutes. Meanwhile, prep the veggies. The crunch they add is nice, however you may sautee them for a few minutes to soften a bit.

Once Chicken is done, use two forks to shred. Add salt and pepper, and pour in sauce. Stir until well-coated. Build sandwiches OR enjoy in a bowl like I do.

We ate with a side of Destiny Coleslaw, yum!



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