Instant Pot Shredded Buffalo Chicken Recipe for Pizza

This shredded Buffalo chicken is the version I use for Buffalo chicken pizza and hot wing pizza, especially Pan Fried Sicilian pizza. This shredded chicken is also amazing for buffalo chicken dip! Chicken thighs stay tender and juicy in the Instant Pot, while butter, Frank’s RedHot, apple juice, apple cider vinegar, garlic, onion, and carrots create a flavorful cooking liquid.

The key is to let the cooked chicken rest in the liquid before shredding, then finish it with another splash of Frank’s RedHot for a fresh burst of Buffalo flavor.

Ingredients

For the Instant Pot

Instant Pot Duo 6 Qt 7-in-1 Electric Pressure Cooker, Stainless Steel – Shop it on Amazon!

This is the Instant Pot I have been loving and using constantly. It has a huge capacity and effortlessly makes shredded chicken in no time flat! Awesome for prepping pizza ingredients or having easy dinners ready in jiffy!

  • 3 lbs boneless, skinless chicken thighs
  • Salt, to taste
  • Fresh-cracked black pepper, to taste
  • 4 tablespoons butter
  • 3 cloves garlic, diced
  • 2 oz diced onion
  • 2 oz shredded carrots
  • 6.75 fl oz apple juice
  • 2 tablespoons apple cider vinegar
  • 6 fl oz Frank’s RedHot Original Cayenne Pepper Hot Sauce

After Shredding

  • 1/4 cup Frank’s RedHot Original Cayenne Pepper Hot Sauce

Equipment

  • Instant Pot or electric pressure cooker
  • Large bowl or platter
  • 2 forks for shredding

Instructions

1. Season the Chicken

Season both sides of the boneless, skinless chicken thighs with salt and freshly cracked black pepper.

You don’t need to go excessively heavy with the salt since the Buffalo sauce will contribute plenty of seasoning and flavor.

2. Build the Instant Pot

Add the following ingredients directly to the Instant Pot:

  • 4 tablespoons butter
  • 3 diced garlic cloves
  • 2 oz diced onion
  • 2 oz shredded carrots

Add the 3 pounds of seasoned chicken thighs.

Toss everything together so the chicken and vegetables are distributed throughout the pot.

3. Add the Liquids

Pour in:

  • 6.75 fl oz apple juice
  • 2 tablespoons apple cider vinegar
  • 6 fl oz Frank’s RedHot

Toss everything together again, making sure the chicken is coated and the liquids are distributed throughout the pot.

4. Pressure Cook for 20 Minutes

  • Secure the lid on the Instant Pot and set it to the Pressure Cook setting.
  • Pressure cook the chicken for 20 minutes.
  • Once the cooking cycle is complete, allow the pressure to release before carefully opening the lid according to your Instant Pot’s instructions.

5. Let the Chicken Rest in the Cooking Liquid

  • Don’t immediately remove the chicken.
  • Leave the cooked chicken thighs submerged in the flavorful cooking liquid for at least 10 minutes as they begin to cool.
  • This gives the chicken additional time to sit in the mixture of Buffalo sauce, butter, apple juice, vinegar, vegetables, and its own cooking juices.

6. Remove and Shred the Chicken

  • Remove the chicken thighs from the cooking liquid and transfer them to a large bowl or platter.
  • Using two forks, pull the chicken apart until it resembles pulled pork.

Don’t Over-Shred It

  • The goal isn’t to turn the chicken into tiny shavings or “sawdust.”
  • I prefer to leave some larger, substantial shreds and small chunks of chicken. This gives the finished Buffalo chicken a better texture, particularly when it’s being used as a pizza topping.

7. Finish With More Frank’s RedHot

  • Once the chicken has been shredded, pour 1/4 cup Frank’s RedHot over the chicken.
  • Gently toss everything together until the hot sauce is evenly distributed.
  • This final addition gives the chicken another layer of fresh Buffalo flavor and a little extra heat after cooking.

8. Cool and Refrigerate

  • Allow the finished Buffalo chicken to cool, then transfer it to a covered container and refrigerate until you’re ready to use it.

Using This Buffalo Chicken on Pizza

This recipe was developed specifically as a Buffalo chicken pizza topping, including for Pan Fried Sicilian pizza.

Because the chicken is already fully cooked, tender, and flavorful, it doesn’t need to be cooked again before going onto the pizza. Add the amount appropriate for your pizza and allow it to heat through during the bake.

Leaving some larger shreds instead of finely shredding the meat also helps the chicken retain its texture during that second trip through the oven.

Recipe Notes

Why chicken thighs?
Boneless, skinless thighs are well suited to pressure cooking because they remain tender and juicy and are forgiving enough to withstand the initial pressure cook followed by another heating when the pizza is baked.

Why apple juice?
The apple juice provides liquid for pressure cooking while adding sweetness that balances the acidity and heat of the hot sauce and apple cider vinegar.

Why apple cider vinegar?
A small amount of vinegar adds acidity and brightness and reinforces the tangy character you’d expect from Buffalo-style chicken.

Why butter?
Butter adds richness and works naturally with Frank’s RedHot—the classic Buffalo flavor combination.

Why add more hot sauce after cooking?
Cooking mellows and integrates the flavors of the initial hot sauce. Adding another 1/4 cup after shredding gives the finished chicken a fresher, brighter Buffalo sauce flavor.

Texture matters.
Don’t pulverize the chicken. For pizza, larger irregular shreds and a few small chunks provide a much better eating experience than extremely finely shredded meat.

Quick Recipe Summary

Yield: Approximately 3 lbs chicken before cooking
Pressure Cook Time: 20 minutes
Rest in Cooking Liquid: At least 10 minutes
Primary Use: Buffalo chicken / hot wing pizza topping
Storage: Refrigerate until ready to use