Instructions

• Mix up the buffalo sauce by stirring hot pepper sauce, melted butter, garlic powder, and smoked paprika together in a small bowl. It smells incredible already.
• Place your shredded cooked chicken in a big bowl. Pour the buffalo sauce over all the chicken and toss it real good until every piece is coated. Don’t skip this! It’s where all the flavor gets locked in.
• Set your pressure cooker sealing ring in place. Add a bit of water if you want steam, but in this recipe, it’s mostly about the pre-cooked chicken, so you can jump straight to the next step.
• Place the chicken mixture in the pressure cooker pot just to warm through if you want, but you can also just toss it together. Pressure cooking is about speeding it up. Seal the lid and set your cooker to high pressure for 2 minutes. The quick release method works perfect here, so the chicken doesn’t overcook and keeps its tender pull texture.
• After the cooking cycle, use the quick release carefully. You’ll hear that steam cue telling you when it’s safe to open. Open the lid and give the chicken mixture one last toss to mix up any juices and spice. Grab those Boston lettuce leaves and spoon buffalo chicken onto each one. Top each wrap with a drizzle of blue cheese dressing. Serve immediately.