Instant Pot Buffalo Chicken Pinwheels

Check out this spicy, creamy, tangy buffalo chicken pinwheels Instant Pot recipe! When I’m scrambling to get something good on the table, this is a go-to choice that leaves everyone coming back for more.

Combining chicken, cheese, buffalo sauce and ranch creates a dish that everyone will love. This recipe is perfect for a picnic, potluck, party, weeknight dinner, late-night study session or weekend tailgate. 

Want to amp up the spiciness? Add a generous dusting of crushed red pepper flakes along with the buffalo sauce. Want to amp up the nutrition? Grate a medium sized zucchini and mix in with the cream cheese mixture…I promise I won’t tell if you don’t!

Do you have cooked chicken laying around? Shred up about 1 1/2 cups, mix with ½ cup hot sauce and go straight to instruction number 6. You’ll have pretty and tasty pinwheels on the table in less than 30 minutes.

Check out these spicy, creamy, tangy buffalo chicken pinwheels.


Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 4 pieces
  • 1/4 cup water
  • 1/2 cup Buffalo-style hot sauce
  • 5 oz cream cheese, softened
  • 2 tbsp ranch dressing
  • 1/2 cup shredded cheddar-jack cheese
  • 2 tbsp green onions, thinly sliced
  • 2 cups loosely packed fresh spinach
  • 2-3 large “burrito size” flour tortillas

Instructions:

  1. Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  2. Secure the lid, making sure the vent is closed.
  3. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  4. When the time is up, quick-release the remaining pressure.
  5. Carefully remove the chicken from the pot and shred thoroughly (a hand mixer works great for this job).
  6. Return chicken to pot along with softened cream cheese, ranch dressing, shredded cheese and green onions. Stir until well blended, returning to SAUTE mode as needed.
  7. Divide chicken mixture between tortillas, spreading in a thin, even layer and leaving a 1/2″ gap around the edge.
  8. Divide spinach in a thin layer over the chicken mixture, then roll each tortilla tightly.
  9. Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours.
  10. When ready to serve, unwrap and cut into 1” wide slices.

*The MANUAL and PRESSURE COOK buttons are interchangeable.