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Instant Pot Buffalo Chicken Lettuce Wraps - Traditional - Ready to Eat Dinner

<p>With just 4 ingredients to round up, these Instant Pot Buffalo Chicken Lettuce Wraps are a delightfully easy freezer meal you can throw together ahead of time or even cook up at the last minute. This recipe packs just the right amount of buffalo kick with a splash of ranch thrown in for good measure.</p>
4 Servings Recipe By

Ingredients

  • 3 pounds quarter Chicken, Boneless Breasts
  • 12 fluid ounces Cayenne Pepper Sauce
  • 2 2/3 tablespoons Ranch Dressing Mix

Serving Day Ingredients

  • 8 individual Lettuce, Leaf

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 wraps
  • 598 Calories
  • 9g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 248mg Cholesterol
  • 3810mg Sodium
  • 9g Total Carb
  • 2g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 78g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

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

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place chicken, buffalo sauce and ranch mix in inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Natural release for 5 minutes then quick release any remaining pressure.
  6. Shred chicken with forks and serve with sauce.

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. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place chicken, buffalo sauce and ranch mix in inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Cook on high pressure for 15 minutes.
  5. Natural release for 5 minutes then quick release any remaining pressure.
  6. Shred chicken with forks.
  7. Allow to cool.
  8. Divide among the indicated number of freezer bags.
  9. Label and freeze.

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: In fridge
  2. Reheat in the microwave until warmed through.
  3. Serve on lettuce leaves.

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