Buffalo chicken tacos with blue cheese ranch dressing is an instant pot recipe that’s perfect for a weeknight meal.
Buffalo Chicken Tacos with Blue Cheese Ranch Dressing
Buffalo chicken is just one of my favorite foods. Wings, tacos, meatballs — they are all just the best. These instant pot buffalo chicken tacos with homemade blue cheese ranch are simple, quick, and packed full of flavor. What’s even better is that the prep is minimal, but the outcome is just amazing. The blue cheese ranch adds an extra punch of flavor. Put it on a tortilla, put it on tortilla chips, put it on a salad — you really can’t go wrong.
What will I need to make these buffalo chicken tacos with blue cheese ranch (see recipe below for entire ingredient list)?
1 lb boneless, skinless chicken breast
1/4 cup buffalo sauce
2 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup mayo
1/4 cup sour cream
1/4 cup olive oil
1 tbsp white wine vinegar
1/4 cup blue cheese crumbles
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp dried dill
1/4 cup fresh chopped parsley
typical taco accompaniments
Can I make the chicken or blue cheese ranch ahead of time?
Absolutely! Both the chicken and the dressing can be made in advance. Just prepare the recipes as the instructions suggest below. Refrigerate both for a few days. Obviously, you will need to heat up the dressing. You can reheat the chicken in the oven (it’s great warmed up under the broiler for an added crispy texture) or in the microwave.
Buffalo Chicken Tacos with Blue Cheese Ranch Dressing
Do you recommend flour or corn tortillas for this recipe?
I tend to gravitate toward a nice charred corn tortilla, but flour will work just as well if that’s your thing. I also LOVE a homemade corn tortilla for this recipe. If you haven’t purchased a tortilla press yet, DO IT! It’s really not that much extra work. :)
I’m having a hard time finding prepackaged slaw? Ideas for substitutions?
If I am having a hard time finding prepackaged red or green cabbage slaw, I will just buy a half a red cabbage and cut it up myself. It’s not ideal, and you will typically end up with a lot of leftover cabbage. Put it on salads for the week if you run into an overabundance.
Are you looking for more great taco recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite taco recipes!
Buffalo Chicken Tacos with Blue Cheese Ranch
Servings:
4 servingsNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Instant Pot Buffalo Chicken
- 1 lb boneless, skinless chicken breast
- 1/4 cup buffalo sauce
- 2 tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Blue Cheese Ranch
- 1/2 cup mayo
- 1/4 cup sour cream
- 1/4 cup olive oil
- 1 tbsp white wine vinegar
- 1/4 cup blue cheese crumbles
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp dried dill
- 1/4 cup fresh chopped parsley
Tacos
- flour or corn tortillas warmed or charred slightly
- queso fresco cheese
- cabbage slaw
- avocados
- limes
- fresh cilantro
Instructions
- Combine all ingredients for the buffalo chicken in your instant post. Set pressure to high and cook for 10-15 minutes. Let it natural release for 5- 10 minutes, and then do a quick release if needed. Shred the chicken with two forks, and keep warm until ready to serve. *For added crispiness, transfer the chicken to a sheet pan lined with foil and stick under the broiler for 2-3 minutes or until crispy.
- While the chicken is cooking, make the blue cheese ranch dressing. Combine all ingredients for the dressing in a medium bowl. Stir to combine. Keep cool until ready to serve.
- Assemble the tacos with instant pot buffalo chicken, blue cheese ranch dressing, cabbage, avocado, cheese, cilantro, and a squeeze of lime. Enjoy!
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