Instant Pot Buffalo Chicken
Add 2 pounds of chicken thighs to the Instant Pot insert.
1
Add 1 packet ranch seasoning and 1 cup buffalo wing sauce.
2
Seal the lid and move the valve to the sealing position. Turn on manual high pressure for 17 minutes.
3
Manually release the pressure by carefully moving the valve to venting.
4
Easily shred the chicken with hand beaters on low speed until the chicken is shredded. Don’t over mix or it will become mushy.
5
Add the cheese and stir to combine.
6
Spray with cooking spray and warm the tortillas on a griddle over medium heat to soften and become pliable for 1-2 minutes.
7
Remove the tortillas to a parchment lined baking sheet. Add 3 tbs of the chicken mixture to the tortillas. Roll tightly and place seam side down.
8
Spray the taquitos with cooking spray and sprinkle with kosher salt. Bake at 450 for 5-7 minutes or until golden brown on top.
9
Drizzle with ranch and Buffalo sauce.
10
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