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Recipe
Buffalo Chicken Tortilla Pie in the Instant Pot Recipe
Published: April 1, 2024
This buffalo chicken tortilla pie is my go-to comfort food. It's spicy, cheesy, and cooked in an instant pot for convenience. Perfect for game nights or when I crave something hearty.
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As someone who loves a bit of spice in my life, I've found the perfect way to satisfy my cravings. Picture a tangy, cheesy, and delightfully spicy buffalo chicken layered within crisp tortillas. That's right, I'm talking about my instant pot buffalo chicken tortilla pie. It's a dish that's effortlessly comforting and packs a flavorful punch. The best part? It's so easy to whip up in the kitchen. Let's get cooking!
Ingredients for Buffalo Chicken Tortilla Pie
- Cooked and shredded chicken: Adds protein and heartiness to the dish, absorbing the flavors of the buffalo sauce and ranch dressing.
- Buffalo sauce: Infuses a tangy and spicy kick to the chicken, providing the signature buffalo flavor in every bite.
- Ranch dressing: Balances the heat of the buffalo sauce with its creamy and tangy flavor, enhancing the overall taste profile.
- Cheddar cheese: Melts beautifully to create a gooey and cheesy layer, adding richness and depth to the tortilla pie.
- Flour tortillas: Act as the base and top layers, providing a soft and sturdy foundation for the flavorful chicken and cheese.
- Green onions: Offer a fresh and slightly sharp contrast to the rich and savory flavors, adding a pop of color and freshness.
Did you know that adding a layer of crushed tortilla chips between the chicken and cheese mixtures can add an extra crunch and flavor to your Instant Pot Buffalo Chicken Tortilla Pie? Give it a try for a delicious twist!
Essential Tools for Making This Instant Pot Recipe
- Instant Pot: Essential for pressure cooking the buffalo chicken tortilla pie quickly and efficiently.
- Bowl: Used for mixing the shredded chicken with buffalo sauce and ranch dressing.
- Cheese grater: Needed to shred the cheddar cheese for layering in the tortilla pie.
- Knife: Used for chopping green onions as a garnish for the finished dish.
Common Questions About This Instant Pot Buffalo Chicken Tortilla Pie Recipe
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
- 2 cups cooked and shredded chicken
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 6 small flour tortillas
- 1/4 cup chopped green onions
Instructions:
- In a bowl, mix the shredded chicken with buffalo sauce.
- In a separate bowl, mix ranch dressing with cheddar cheese.
- Place a tortilla in the bottom of the Instant Pot.
- Layer with chicken mixture, then cheese mixture, and repeat layers.
- Finish with a tortilla on top and sprinkle with remaining cheese.
- Close the Instant Pot lid and cook on high pressure for 10 minutes.
- Allow for a natural pressure release for 5 minutes, then do a quick release.
- Garnish with chopped green onions before serving.
Read more: Instant Pot Chicken Tortilla Soup Recipe
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 20 g | Protein: 25 g | Total Fat: 21 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 4 g | Cholesterol: 80 mg | Sodium: 1050 mg | Dietary Fiber: 1 g | Sugar: 1 g | Calcium: 200 mg | Potassium: 250 mg | Iron: 2 mg | Vitamin A: 100 µg | Vitamin C: 5 mg
Tips for Making Instant Pot Buffalo Chicken Tortilla Pie Ahead of Time
Make Ahead Instructions
- Prepare the buffalo chicken tortilla pie as directed but do not cook it in the instant pot.
- Cover the assembled pie tightly with foil or plastic wrap.
- Refrigerate for up to 24 hours before cooking in the instant pot.
Freezing Instructions
- Assemble the pie but do not cook it in the instant pot.
- Wrap the pie tightly in foil and place it in a freezer-safe bag.
- Freeze for up to 3 months.
- When ready to eat, thaw overnight in the refrigerator before cooking in the instant pot.
