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

Close the pot and seal.

Cook for 10 minutes on Manual > High-Pressure Cooking.

When the Instant Pot beeps and indicates it has finished, allow the steam to release naturally for 10 minutes.

Do not quick release.

Open the pot and remove the chicken.

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

Drain the leftover chicken broth from the Instant Pot.

Place the Instant Pot on the sauté’ function.

Add the shredded chicken back to the pot.

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.

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

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

Recipe Notes Total cook time above includes time for the Instant Pot to come to pressure and to naturally release the steam.

If you do not have an Instant Pot you can make your chicken breasts using a slow-cooker or crockpot.

Cook the chicken in the slow-cooker with chicken broth for 4 hours on High or 8 hours on Low.

All of the other directions in this recipe will remain the same.

Because the chicken is cooked in broth it will have some flavor.

Be cautious with how much seasoning, salt, and pepper you add.

This recipe shouldn't need much.

Add a small amount, taste a little, and adjust if needed.

You can also use butter or bib lettuce.

I used crumbled blue cheese, feel free to use keto-friendly blue cheese dressing.

Drizzle the dressing on top of the lettuce wrap.

It sounds amazing.

I will definitely try that out the next time I prepare these wraps