Instant Pot Buffalo Chicken Salad – Recipe! Image 1
Food, Salads

Instant Pot Buffalo Chicken Salad – Recipe!

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Using your Instant Pot to make salad seems unconventional, but it’s not.  Gently steaming protein in sauce infuses great flavors into the meat and creates a more intense tasting salad topper.  While chicken, beef or pork tend to do best in this steamy environment, there are endless possibilities for creating great salads in an Instant Pot, or electric pressure cooker.

Boneless Skinless Chicken Breasts are the protein I chose to make this recipe because when you think of Buffalo Sauce, it’s usually with chicken.  Buffalo Sauce is an simple combination of butter, hot sauce and a few pantry items and somehow these ingredients tend to be so tasty, something we crave.

After cooking, the chicken shreds oh-so nicely and rests in the sauce to absorb even more intense Buffalo Sauce taste.  I’m not going to lie, there is a bit of heat in this recipe, but that’s why I recommend piling it high on a bed of Bibb Lettuce with a few crunchy vegetables to cool off your palate.  My Buttermilk Ranch Recipe drizzled over the top adds to the refreshing surroundings on the plate, and really pulls this dish together.

Instant Pot Buffalo Chicken Salad – Recipe! Image 2


4 boneless skinless breasts, about 1 1/2 pounds

8 tablespoons butter

3/4 cup hot sauce, I used Tapatio

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

(Serves 4)

Instant Pot Buffalo Chicken Salad – Recipe! Image 3

Instant Pot Buffalo Chicken Salad – Recipe! Image 4

To Prepare:

  1. In an Instant Pot or stove top pot, add butter and Saute 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 40 minutes (1 hour 15 minutes, simmering on stove top).
  2. 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).
  3. 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!



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