The pressure builds and you start counting down minutes until you eat. You put the sealing ring on the pressure cooker, set it to cook, and suddenly the whole kitchen smells like a little slice of dinner heaven. It’s funny, you catch yourself watching that little valve, hoping it hits that perfect pressure point just right.
While you wait, you start thinking about all the good stuff you’re about to chow down on. That buffalo sauce mixed with shredded chicken? It ain't just spicy—it’s full of flavor that kinda wakes up your taste buds. And then there’s the blue cheese dressing, cool and creamy to balance the heat.
It feels like forever but also kinda quick when you’re hungry. You remind yourself not to get impatient and use the natural release instead of quick release sometimes. The broth depth inside the cooker makes sure everything is juicy and tender by the time you open it up. Then bam, you’re ready to start putting together those tacos. You spot the warm tortillas and all the fresh veggie toppings waiting for you to pile 'em high.
The Real Reasons You Will Love This Method
- Pressure cooking the chicken keeps it juicy and tender without drying out your meat.
- You get a quick release option if you’re super hungry and need this done ASAP.
- Mixing in the buffalo sauce right after cooking makes sure every piece gets that bold, spicy flavor.
- Using the sealing ring properly traps all that steam so flavors get way better and the chicken cooks evenly.
- The broth depth inside the cooker helps keep moisture locked in, no drying out here!
- Natural release lets the flavors meld while you get everything else ready without rushing it.
All the Pieces for This Meal
- 1 can (15-ounce) whole kernel corn
- 3 cups shredded cooked chicken
- ⅔ cup buffalo sauce
- 1 package Old El Paso Small Flour Tortillas or Stand & Stuff Tortillas
- 4 cups shredded Romaine lettuce
- 1 avocado, peeled, pitted and diced
- ½ cup blue cheese dressing
- Optional toppings: extra crumbled blue cheese
- Optional toppings: chopped fresh cilantro, thinly-sliced green onions, fresh lime wedges
You gotta get all these ingredients ready before you start. Shredded chicken is best cooked ahead and cooled for faster cooking inside the pot. The corn brings some sweet crunch to balance out the spice. The romaine lettuce adds a fresh crisp bite. Avocado diced small means every taco gets that creamy pop.
Don’t forget the blue cheese dressing—that creamy hit cuts right through the buffalo heat. And those little extras like fresh cilantro and green onions bring some zing that just works real good with the tangy buffalo sauce.
How It All Comes Together Step by Step
Step one, get your pressure cooker ready with the sealing ring in place and a little bit of chicken broth or water at the bottom.
Step two, toss in your shredded chicken. Make sure the pieces aren't all clumped together so they cook evenly under pressure.
Step three, close the lid and set your cooker to cook on high pressure for just a few minutes since the chicken is already cooked—usually, like 3 to 5 minutes works.
Step four, when the cooking time is up, do a natural release for about 5 minutes if you got time or go for quick release if you’re impatient.
Step five, open the lid and carefully take the chicken out. Drain any excess broth depth you see at the bottom.
Step six, in a medium bowl, mix that chicken with buffalo sauce till every shred is coated. This is where the flavors really get to party.
Step seven, warm your tortillas per the package instructions—either microwave or stovetop. You want them soft and pliable.
Step eight, now pile your tacos with buffalo chicken, warm corn, shredded romaine, diced avocado, and a drizzle of blue cheese dressing. Top with whatever extras you like. Serve immediately while still warm and fresh!
Easy Tweaks That Make Life Simple
- Use pre-cooked rotisserie chicken from your grocery store to skip long cooking times.
- Heat corn in the microwave for just 1-2 minutes instead of fussing with the stove.
- If you don’t have blue cheese dressing, ranch works okay but don’t skip that creamy sauce.
- Warm tortillas in batches right before serving to keep them soft and fresh all through the meal.
These little hacks help you get dinner done quick and keep stress low. You want the easy wins when you’re starvin' and need tasty food fast.
What It Tastes Like Fresh From the Pot
Right after the pressure cooker’s done its work, the chicken is so tender and packed full with that spicy buffalo punch. You bite in and get that perfect heat that hits your tongue just right.
The corn adds a sweet crunch that kinda cools everything down between bites, and the romaine lettuce keeps things fresh and crisp.
Avocado chunks make every mouthful creamy and smooth, balancing the tang of the blue cheese dressing that drips just perfectly on top.
All together, these tacos hit your taste buds with big flavors and textures that keep you coming back for more. Warm, fresh, and straight from your pressure cooker, it’s a straight-up satisfying meal.
Your Leftover Strategy Guide
- Store any leftover buffalo chicken in an airtight container in the fridge for up to 3 days.
- Keep your tortillas separate wrapped in foil or in a sealed bag so they stay soft and ready to warm up.
- Avocado doesn’t store well once diced so only add it to leftovers when you’re ready to eat again.
- Blue cheese dressing should be kept chilled and added fresh each time to keep flavors spot on.
You can reheat leftover chicken quickly in the microwave or on the stovetop with a splash of water or broth for moisture.
When you wanna remake tacos, warm your tortillas and grab fresh lettuce and any toppings you saved for a quick redo of your meal that feels just as good the second time.
Common Questions and Real Answers
Can I use raw chicken in this recipe? Yeah, but you gotta increase the cooking time in the pressure cooker and make sure it reaches a safe temperature. I recommend shredded cooked chicken since it cooks faster and stays juicy.
What’s the best way to do a natural release? Just let your pressure cooker sit after the cooking time is done without using quick release. It slows down and the steam escapes gradually so your meat stays tender.
Can I swap buffalo sauce for another hot sauce? Totally. Feel free to use your fave sauce to tweak the heat and flavor to your liking.
Is blue cheese dressing necessary? It’s kinda key for that classic flavor combo but if you’re not into blue cheese, ranch dressing works as a substitute.
How do I keep tortillas from drying out? Wrap them in foil or a clean kitchen towel after warming. Keeps them soft and easy to fold for tacos.
Can I prep this ahead for a party? For sure, just cook the chicken and keep it in the fridge. Heat right before serving and assemble tacos fresh so everything’s warm and tasty.
Buffalo Chicken Tacos Pressure Cooker Recipe
Ingredients
Ingredients
- 1 can (15-ounce) whole kernel corn
- 3 cups shredded cooked chicken
- ⅔ cup buffalo sauce
- 1 package Old El Paso Small Flour Tortillas or Stand & Stuff Tortillas
- 4 cups shredded Romaine lettuce
- 1 avocado peeled, pitted and diced
- ½ cup blue cheese dressing
- Optional toppings extra crumbled blue cheese, chopped fresh cilantro, thinly-sliced green onions, fresh lime wedges
Instructions
Instructions
- Get your pressure cooker ready with the sealing ring in place and a little bit of chicken broth or water at the bottom.
- Toss in your shredded chicken. Make sure the pieces aren't all clumped together so they cook evenly under pressure.
- Close the lid and set your cooker to cook on high pressure for just a few minutes since the chicken is already cooked—usually, like 3 to 5 minutes works.
- When the cooking time is up, do a natural release for about 5 minutes if you got time or go for quick release if you’re impatient.
- Open the lid and carefully take the chicken out. Drain any excess broth depth you see at the bottom.
- In a medium bowl, mix that chicken with buffalo sauce till every shred is coated.
- Warm your tortillas per the package instructions. Then pile your tacos with buffalo chicken, warm corn, shredded romaine, diced avocado, and a drizzle of blue cheese dressing. Top with whatever extras you like. Serve immediately.
