Instant Pot Buffalo Chicken Salad
Instant Pot Buffalo Chicken Salad made with pressure cooker chicken breasts is cool, crunchy, creamy and slightly spicy. Perfect for sandwiches and wraps!
Servings: 10
Cost: $10
Equipment
Ingredients
For the Buffalo Chicken
- 4 boneless skinless chicken breasts
- 1 cup Buffalo sauce or hot chili sauce
- 3 tablespoons butter
- 2 tablespoons water
For the Chicken Salad
- ½ cup cooking liquid
- 1 cup chopped celery 2 or 3 stalks
- 1 cup matchstick carrots roughly chopped
- 1 cup ranch dressing
- additional hot sauce to taste
Instructions
- Place the chicken breasts into the inner Instant Pot, and add the Buffalo Sauce, butter and water. Do not stir
- Place the lid on the pressure cooker, turn vent to Sealing position, and hit PRESSURE COOK for 10 minutes
- Pot will take a few minutes to reach pressure then will begin counting down and cook
- When pot beeps, allow a 10 minute natural release, then quickly release remaining pressure
- When pin drops, carefully open lid, and remove chicken to a large platter
- Slice chicken into large cubes, and place in a large mixing bowl, along with about 1/2 cup of the Buffalo sauce cooking liquid
- Add chopped celery and carrots, and mix in the ranch dressing until well combined
- Refrigerate until ready to serve. You can add more ranch or extra Buffalo sauce before serving
Nutrition
Calories: 204kcal | Carbohydrates: 3g | Protein: 10g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 794mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1940IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 0.5mg
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