Toppings: Green Onionssliced, optional for serving
Start by adding your buffalo sauce, water, ranch and butter in the pressure cooker. Mix up the mixture.
Top with the frozen chicken meatballs, toss to coat the meatballs.
Place the lid on your Instant Pot and place the valve to sealing. Pressure cook manual high pressure for 5 minutes.
Once the time is up do a quick release of pressure. Stir the meatballs.
If the sauce is too thin at this time, you can turn the saute mode on and let it heat for a few minutes to thicken the sauce. Just stir occasionally or it will burn.
Once thickened to your liking serve with blue cheese crumbled, green onions, drizzle with ranch, etc.
Slow Cooker - Add the meatballs, butter, ranch and buffalo sauce in the slow cooker. Toss to coat and then place the lid on. Cook on high for 2-3 hours or low for 4-5 hours. You will not need the water. Stovetop - Add the ingredients excluding water in a pot on the stove. Cook until the mixture is thickened and begins to boil. Turn to simmer stirring occasionally, and let cook for 30 minutes. Then dish up the meatballs. Ways to Serve - Place on toothpicks for an appetizer or even in a bowl with spoon to dish up. You can also make sliders with slider buns, or a buffalo chicken hoagie sandwich for a dinner option. Storage - You can store leftovers for up to 3 days in the fridge. Then reheat as you would like. Meatballs - If you can't find chicken meatballs or prefer beef or pork go ahead and swap. They don't have to be chicken.