Instant Pot Buffalo Chicken Burgers

Instant Pot Buffalo Chicken Burgers Recipe. Registered Dietitian Nutritionist Recipes.

Fall is officially here, but I'm still hanging on to summer with this Instant Pot buffalo chicken burger recipe. It's so easy, and so delicious, and it uses my favourite cooking appliance - the Instant Pot!

Instant Pot buffalo chicken burgers are easy to whip up, and you can use chicken breasts or chicken thighs, whichever you prefer. I love this recipe because you get the heat from the buffalo sauce, and some coleslaw to cool it all down. Plus, they cook from start to finish in 30 minutes. Perfect for a weeknight meal.

Instant Pot Buffalo Chicken Burgers

Ingredients

For the slaw:

1 bag pre-cut cabbage for coleslaw (it's cheaper and easier than chopping it yourself)

4 tablespoons Dijon mustard

4 tablespoons olive oil

2 teaspoons honey or maple syrup

4 tablespoons apple cider vinegar

salt and pepper, to taste

For the chicken:

1 teaspoon oil with a high smoke point, such as canola or grapeseed oil

1 yellow onion, sliced into half moons

3 cloves garlic, minced or crushed

4 chicken breasts, or 6 chicken thighs

1/2 cup buffalo wing sauce (I like Frank's)

4 tablespoons honey or maple syrup

4-6 of your our favourite burger buns (depending on how much meat you like in your burger)

Directions

Empty the bag of sliced cabbage into a large bowl. In a small bowl, make dressing by mixing mustard, honey, oil, and vinegar. Pour dressing over cabbage and mix well, seasoning with salt and pepper if desired. Keep slaw in refrigerator until ready to use. I like to let this sit for at least 30 minutes to let the flavours marry.

Set your Instant Pot to "saute" on medium heat, and add oil. When oil is shimmery, add onion and saute for 2-4 minutes, stirring frequently, until just starting to brown. Add garlic and cook for 30 more seconds. Add chicken and buffalo sauce, and stir to coat evenly. Then set your Instant Pot to "Ultra" or "Manual" and cook with high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release all of the pressure.

Once the chicken has cooked, remove chicken to a large plate, and shred with two forks. Switch your Instant Pot back to the "Saute" function, and simmer to allow the sauce to thicken, stirring occasionally. This should take about 5-10 minutes. Once the sauce has thickened, return the chicken to the sauce and mix to coat.

Place the shredded chicken on the bottom of a bun and top with generous amounts of coleslaw. Serve remaining coleslaw on the side. Don't forget the napkins!