These Instant Pot Buffalo Chicken Tacos are the ultimate fusion of bold, spicy flavors and quick weeknight convenience. Made with tender shredded chicken tossed in tangy buffalo sauce and topped with creamy ranch and crisp slaw, they’re a mouthwatering meal that’s ready in no time.
Why You’ll Love This Recipe
- Ready in under an hour thanks to the Instant Pot
- Spicy, tangy buffalo flavor paired with cool ranch and crunchy slaw
- Easily customizable with different toppings and tortillas
- Great for feeding a crowd or prepping ahead
- A fresh take on traditional tacos that’s sure to impress
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the buffalo chicken:
chicken breasts or thighs
buffalo sauce
onion powder
salt and pepper
For the homemade ranch:
mayonnaise
olive oil
water
white vinegar
garlic
dried dill or fresh dill
fresh parsley
onion powder
salt
black pepper
For the tacos:
tortillas
shredded cabbage
fresh cilantro
Directions
- Season the chicken with onion powder, salt, and pepper.
- Add the chicken and buffalo sauce to the Instant Pot.
- Seal and cook on high pressure for about 12 minutes.
- Naturally release for 5 minutes, then quick release.
- Shred the chicken and optionally broil for a crisp finish.
- Blend all ranch dressing ingredients until smooth.
- Assemble tacos with chicken, cabbage, ranch, and cilantro in tortillas.
Servings and timing
Servings: 4-6 tacos (serves about 3-4 people)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30-40 minutes
Variations
- Swap the buffalo sauce for BBQ for a milder flavor
- Use blue cheese dressing instead of ranch
- Add avocado slices or pickled onions for extra flavor
- Use lettuce wraps for a low-carb option
- Try with shredded rotisserie chicken if short on time
Storage/Reheating
Storage: Store shredded buffalo chicken separately in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through. Assemble tacos fresh for best texture.
FAQs
Can I use frozen chicken in the Instant Pot?
Yes, just increase the cooking time to about 15 minutes on high pressure.
What’s the best buffalo sauce to use?
Use your favorite brand or make a homemade version with hot sauce and butter.
Can I make this ahead of time?
Yes, the chicken and ranch can be made in advance and stored in the fridge.
Are these tacos very spicy?
They have a kick, but you can adjust the spice by using a milder sauce or adding more ranch.
Can I use a slow cooker instead?
Yes, cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender.
What type of tortillas work best?
Flour tortillas are most common, but corn or even grain-free options work well too.
How do I make it dairy-free?
Use a dairy-free mayo and ranch alternative.
What toppings go well with these tacos?
Try shredded lettuce, tomatoes, avocado, or even crumbled blue cheese.
Can I freeze the buffalo chicken?
Yes, freeze in a sealed container for up to 3 months. Thaw and reheat before serving.
Is it okay to double the recipe?
Absolutely—just ensure your Instant Pot is not filled past the max fill line.
Conclusion
Instant Pot Buffalo Chicken Tacos bring bold flavor and convenience together for an unforgettable meal. With minimal prep and maximum taste, they’re perfect for taco night, game day, or anytime you crave something spicy and satisfying. Give this recipe a try and see how fast it becomes a favorite!
Print
Instant Pot Buffalo Chicken Tacos
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
- Diet: Low Lactose
Description
Instant Pot Buffalo Chicken Tacos feature tender shredded chicken infused with spicy buffalo sauce, complemented by a zesty lime slaw and creamy homemade ranch dressing, all wrapped in warm tortillas for a flavorful and satisfying meal.
Ingredients
- 1.25 lb boneless skinless chicken thighs
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup buffalo sauce
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 1/4 cup water
- 1 tablespoon white vinegar
- 1 clove garlic
- 1 teaspoon dried dill or 1/4 cup fresh dill
- 1/4 cup fresh parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Black pepper, to taste
- Tortillas
- Shredded cabbage
- Fresh cilantro
- Avocado, sliced
- Lime wedges
Instructions
- Place chicken thighs, onion powder, salt, pepper, and buffalo sauce in the Instant Pot. Cook on high pressure for 15 minutes. Allow for natural pressure release for 5-10 minutes.
- While the chicken cooks, prepare the ranch dressing by combining mayonnaise, olive oil, water, white vinegar, garlic, dill, parsley, onion powder, salt, and black pepper in a food processor. Blend until smooth.
- Once the chicken is cooked, shred it using two forks. Transfer the shredded chicken and its sauce to a baking sheet. Broil for 10-15 minutes until browned and crispy.
- Assemble the tacos by placing the buffalo chicken on tortillas, adding mashed avocado, shredded cabbage, a squeeze of lime, and drizzling with the homemade ranch dressing. Garnish with fresh cilantro.
Notes
- For a kid-friendly version, cook the chicken in broth instead of buffalo sauce. Set aside a portion of the plain shredded chicken before adding the buffalo sauce for those who prefer a milder flavor.
- The homemade ranch dressing can be stored in the refrigerator for up to one week in a sealed container.
Nutrition
- Serving Size: 1 taco
- Calories: 351
- Sugar: 5g
- Sodium: 799mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 109mg