Instant Pot Buffalo Chicken Gyros - Dump and Go Dinner

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit 365 Days of Slow Cooking for same day cooking instructions.

9 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Divide the chicken and chicken broth among the indicated number of round freezer containers.
2. Divide the hot red pepper sauce among the indicated number of pint freezer bags and divide the pitas among the indicated number gallon freezer bags.
3. Place one sauce bag inside each bag of pitas.
4. Label all bags and containers. Freeze together.

47 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Prep from frozen
2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
3. Set the hot red pepper sauce in a bowl of warm water to thaw.
4. Place the frozen chicken in the Instant Pot.
5. Lock the lid in place and seal the steam nozzle.
6. Cook on high pressure for 10 minutes.
7. Release the pressure naturally.
8. While chicken is cooking, place the pitas on a baking sheet and warm at 350 degrees for 2-3 minutes.
9. Discard the liquid and shred the chicken. Mix in the hot red pepper sauce.
10. Serve the chicken on the pita bread. Top with the blue cheese dressing, celery and blue cheese crumbles.