Using an Instant Pot to make salad seems unconventional, but it’s not. Gently steaming chicken in zesty sauce infuses great flavor and creates a shreddable topping for this Instant Pot Buffalo Chicken Salad.
Boneless Skinless Chicken Breasts are a lean protein that works well in this recipe because it stays tender and juicy in an intense steam bath. Buffalo sauce is an simple combination of butter, hot sauce and a few other pantry items, which makes it a quick and easy preparation to pour over the chicken.
After cooking, the chicken pulls apart with two forks easily and rests in the sauce to absorb even more intense buffalo taste. There is a bit of heat in this recipe, and that’s why it’s so enjoyable on a bed of Bibb lettuce with a few crunchy vegetables to balance out the dish. My Buttermilk Ranch Recipe drizzled over the top adds creaminess to the plate, and really pulls this meal together.
4 boneless skinless breasts, about 1 1/2 pounds
8 tablespoons butter
3/4 cup hot sauce
1 tablespoon white vinegar
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 head Bibb Lettuce, washed and torn into pieces
1 yellow bell pepper, sliced
2 grated carrots, about 1 cup
1/2 recipe Buttermilk Ranch or store bought
- In an Instant Pot or stove top pot, add butter and sauté or 2 minutes. Add hot sauce, vinegar, Worcestershire, onion powder, garlic powder, salt and pepper, stir to combine. Place chicken in sauce and place lid on top. Cook on high pressure for 30 minutes (1 hour, simmering on stove top).
- Let pressure release naturally and remove lid. Shred chicken with two forks and let rest in sauce for 20 minutes. Remove chicken and place in a bowl to cool to room temperature (same process if cooking on stove top).
- Place lettuce, peppers and carrots in a large bowl, toss to combine. Add a large spoonful of Buffalo Chicken on top and drizzle with Ranch Dressing. Enjoy!