Easy Instant Pot Buffalo Chicken Quesadillas

These Easy Instant Pot Buffalo Chicken Quesadillas are spicy, cheesy, and packed with tender shredded chicken. Ready in minutes, they’re perfect for game day, quick dinners, or a flavorful snack!

Spice up your dinner routine with these Easy Instant Pot Buffalo Chicken Quesadillas!

Tender, shredded chicken cooked in the Instant Pot gets tossed in zesty buffalo sauce and sandwiched between crispy, melty tortillas for a quick, crowd-pleasing meal.

Perfect for weeknight dinners, game day snacks, or whenever you’re craving that irresistible combination of cheesy, spicy, and savory flavors.

Why You Will Love This Recipe!

• Tender, Juicy Chicken Every Time: The Instant Pot locks in moisture, making the shredded buffalo chicken perfectly tender.
• Quick & Easy Prep: Ready in under 30 minutes, perfect for busy weeknights or last-minute meals.
• Cheesy, Melty Goodness: Gooey cheese melts perfectly between the tortillas, creating irresistible quesadillas.
• Customizable Spice Level: Adjust the buffalo sauce to your preferred heat for mild or fiery flavor.
• Crowd-Pleaser for Any Occasion: Perfect for family dinners, game day snacks, or casual gatherings with friends.

Ingredients Needed

• Chicken breasts: Cooked for flavorful shredded buffalo filling
• Rich butter: Adds creaminess and depth to the sauce
• Spicy buffalo wing sauce: For bold, tangy flavor
• Sweet honey: Balances the heat of the buffalo sauce
• Cider vinegar: Provides a bright, subtle acidic tang
• Tabasco sauce: Adds extra kick and layered spiciness
• Shredded cheddar cheese: For melty, sharp cheesy goodness
• Shredded mozzarella cheese: For creamy, gooey texture in quesadillas
• Optional ranch dressing: For cooling, creamy dipping accompaniment

How To Make Instant Pot Buffalo Chicken Quesadillas

Step 1: Add the chicken breasts, butter, buffalo wing sauce, honey, cider vinegar, and Tabasco sauce to the Instant Pot. Make sure the chicken is fully coated in the sauce.

Step 2: Set the Instant Pot to manual on high pressure for 10 minutes. Once the timer goes off, allow the pressure to naturally release.

Step 3: Remove the chicken and shred it using two forks. Return the shredded chicken to the sauce. Set the Instant Pot to sauté and cook the shredded chicken in the sauce for about 3 minutes, stirring frequently.

Step 4: In a small bowl, combine the shredded cheddar and mozzarella cheeses. Lay a flour tortilla flat. Add a layer of shredded chicken, then top with the mixed cheese. Cover with a second tortilla. In the microwave, heat for about 30 seconds until the cheese melts.

Easy Instant Pot Buffalo Chicken Quesadillas Recipe Tips

• Use Fresh Chicken Breasts: Fresh chicken shreds more easily than frozen and absorbs the sauce better.
• Adjust Spice Levels: Add more or less buffalo sauce and Tabasco depending on how spicy you like it.
• Cheese Combo: Mixing cheddar and mozzarella gives melty, gooey goodness while still packing flavor.
• Crispy Quesadillas: For the best texture, cook in a skillet with a little butter rather than microwaving.
• Meal Prep Friendly: Make a batch of shredded buffalo chicken in advance; assemble quesadillas whenever needed.

Storing Instructions

• Refrigerator: Store leftover cooked buffalo chicken in an airtight container for up to 4 days.
• Freezer: Shredded chicken can be frozen for up to 3 months; thaw overnight in the fridge before using.
• Reheating Quesadillas: Reheat in a skillet over medium heat for a few minutes per side to keep them crispy. Microwave for 30–60 seconds if short on time, but they won’t be as crisp.

Easy Instant Pot Buffalo Chicken Quesadillas Recipe Faqs

Can I use frozen chicken breasts in this recipe? Yes! You can use frozen chicken, but increase the cooking time to 15 minutes and allow natural pressure release. Shredding may take a little longer.

Can I make these quesadillas less spicy? Absolutely! Reduce the amount of buffalo wing sauce and Tabasco, or swap for a mild wing sauce.

Can I make the chicken ahead of time? Yes, cook and shred the chicken in advance, then store in the fridge up to 4 days. Assemble and cook quesadillas as needed.

What’s the best way to make the quesadillas crispy? Cooking in a skillet with a little butter per side gives the crispiest result. Microwaving works in a pinch but won’t yield a golden-brown crust.

Can I freeze the shredded buffalo chicken? Yes! Store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before using.

What cheese works best for these quesadillas? A mix of shredded cheddar and mozzarella melts beautifully and balances flavor. You can swap in pepper jack for extra spice.

More Easy Instant Pot Recipes

• NINJA FOODI CHICKEN PAD THAI
• INSTANT POT CHICKEN FAJITA PASTA
• INSTANT POT BUFFALO CHICKEN QUESADILLAS
• EASY INSTANT POT CHICKEN PICCATA
• INSTANT POT CHICKEN FRIED RICE
• INSTANT POT HONEY CHICKEN DRUMSTICKS

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