Step 1

Add the chicken breasts and chicken broth to the Instant Pot.

Step 2

Close the pot and seal. Cook for 10 minutes on Manual > High-Pressure Cooking.

Step 3

When the Instant Pot beeps and indicates it has finished, allow the steam to release naturally for 10 minutes. Do not quick release.

Step 4

Open the pot and remove the chicken. Shred the chicken using a knife and fork or two knives.

Step 5

Drain the leftover chicken broth from the Instant Pot.

Step 6

Place the Instant Pot on the sauté’ function.

Step 7

Add the shredded chicken back to the pot.

Step 8

Add the buffalo sauce, cream cheese, Greek yogurt, shredded cheddar, chicken seasoning, salt, and pepper to the pot. Stir to combine all of the ingredients.

Step 9

Cook for 2-3 minutes or until all of the cheese has melted.

Step 10

Assemble the lettuce wraps with the buffalo chicken mixture, crumbled blue cheese, and chopped green onions.