Buns, lettuce, etc for servingSee notes for ideas!
Place the ingredients in the Instant Pot in the following order: sliced onions, chicken breasts (seasoned with salt and pepper), block of cream cheese, Buffalo sauce, water.
Close the lid on the Instant Pot, set the valve to sealing, and cook using the manual setting for 20 minutes using high pressure. Allow the pressure to naturally release for 8-10 minutes, then manually release the pressure.
Press the saute button on the Instant Pot, and saute for 5-10 minutes, using a spatula to break up the chicken and stir the softened cream cheese into the sauce. The cream cheese will look clumpy at first, but that's OK, it will melt into the sauce. Saute until desired thickness, stirring frequently. Serve warm in a sandwich, in wraps, or stir in pasta and combine with the sauce (see notes).
If you don't have Buffalo sauce, you can use any hot sauce you prefer. If using hot sauce, use 2-4 tablespoons (depending on your heat preference), and increase the water amount to 1/2 cups.
This recipe makes SPICY Buffalo chicken. If you are not sure you can handle the spice, start by adding a tablespoon of Buffalo sauce or hot sauce in step 1. You can always stir in additional hot sauce during the sauteing step, but you can't undo it!!!
Ideas for serving: Buns, lettuce wraps, blue cheese dressing, crumbled blue cheese, chopped scallions, or stir in cooked pasta - see below:
This creamy Buffalo chicken is FANTASTIC in sandwiches or in lettuce wraps, but also makes a really good pasta.
If you plan on making sandwiches or wraps, continue sauteing until most of the liquid evaporates, since you don't want soggy sandwiches.
If you plan on making pasta, stop sauteing after about 5 minutes and stir in al dente cooked pasta (elbows or bow ties are my favorite here!) - the spicy creamy sauce is AMAZING on pasta!