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Buffalo Chicken Tacos

Buffalo Chicken Tacos

Spicy, tender, juicy chicken cooked in the Instant Pot is perfect for Buffalo Chicken Tacos.
Course Main Course
Cuisine American
Keyword buffalochicken, buffalochickentacos, chickentacos, spicytacos, tacos
Diet Category Healthy, gluten free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Calories 349kcal
Author Alkaline Recipes


  • Instant Pot


  • 16 oz boneless, skinless chicken thighs
  • 12 oz cooked white rice
  • 14 oz black beans
  • 1 red pepper, sliced
  • ½ cup shredded carrots
  • ¼ cup canned green chiles
  • 1 cup greens
  • ½ cup fresh cilantro
  • 12 oz buffalo sauce


  • Add chicken and buffalo sauce to Instant Pot. Pressure Cook for 20 minutes. Release steam and remove chicken, preserving buffalo sauce. Shred chicken with fork.
  • Cook rice according to package directions. Cook black beans in microwave for 2 minutes.
  • Slice red pepper and shred carrots.
  • To build taco: Add shredded chicken to bottom of corn tortilla, top with tablespoon of black beans and white rice. Add shredded carrots, red pepper slices and greens. Top with cilantro and teaspoon of green chiles. If you like your taco extra spicy, drizzle remaining buffalo sauce over taco.


1.  If you are not cooking in an Instant Pot, place chicken on baking sheet, pour buffalo sauce over chicken and mix well.  Bake for 45 minutes, flipping once at 20 minutes.


Serving: 2tacos | Calories: 349kcal