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Instant Pot Keto Low-Carb Cheesy Buffalo Chicken Lettuce Wraps is a quick and easy pressure cooker recipe with chicken breasts, Frank’s Red Hot Buffalo Sauce, gooey cheddar cheese, and then sprinkled with blue cheese and green onions. This recipe takes 30 minutes to make and is perfect for weeknight dinners or advanced meal prep.
This recipe is very similar to my Low-Carb Buffalo Chicken Dip recipe. I use plain, non-fat Greek yogurt (adds protein) and cream cheese for a little more creaminess. I use a lot less of these than I do in the dip for optimal texture.
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.
While I absolutely LOVE carbs….pretty much ALL carbs and bread…I have to exercise balance. Eating dishes that are more healthy can be incredibly easy, if you select the right combination of ingredients. My goal is to never compromise on taste!
There are so many ways to enjoy lettuce wraps! Be sure to check out my Low-Carb Spicy Carne Asada Steak Lettuce Wraps as well!
Here is what I love about the Instant Pot….the machine makes it so easy for us with hectic lifestyles! I threw the chicken breasts in the pot with the broth. Set the timing and then moved on to prep the remaining ingredients.
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I love to use romaine hearts for the lettuce because it is large enough to hold enough filling for one large serving. 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.
One wrap may be enough for a meal for you. I paired my lettuce wrap with a side of sautéed mushrooms and once with steamed broccoli. You really can’t go wrong with this recipe.
I like to meal prep my lunch for work on the weekends. For meal prep purposes, I stored my romaine lettuce in large plastic Ziploc bags. I packed the shredded chicken and crumbled blue cheese in separate Tupperware containers. This way, I was able to reheat the chicken separate from the lettuce and enjoy a crunchy, fresh lettuce wrap each day.
Table of Contents
More Instant Pot Recipes
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Instant Pot Spinach and Sausage Egg Bites
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Instant Pot Green Bean Casserole
Instant Pot Chicken Noodle Soup with Spinach
Instant Pot Caramel Apple Cider
Instant Pot Pumpkin Spice Sweet Potato Soup
Instant Pot Homemade Cranberry Sauce
Instant Pot Starbucks Gingerbread Latte
Instant Pot Skinny Pumpkin Spice Latte
Instant Pot Low-Carb Pumpkin Spice Bread
Instant Pot Lasagna
Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta
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Instant Pot Keto Low-Carb Cheesy Buffalo Chicken Lettuce Wraps
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 2 skinless chicken breasts
- 1 cup low-sodium chicken broth
- ¾ cup buffalo sauce I used Frank’s Red Hot
- 1 oz cream cheese
- ½ cup shredded cheddar cheese
- 1 tablespoon plain Greek yogurt
- McCormick’s Grill Mates Chicken Seasoning to taste
- Salt and pepper to taste
- 4 slices Romaine lettuce
- Crumbled blue cheese
- 1 green onion chopped
Instructions
- 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.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Abby says
Blue Cheese and green onions. Yummy! Add your chicken in and and I'm hooked. These lettuce wraps look absolutely delicious. Will try them tonight!
shelby says
Ok, I think you have pretty much convinced me that the Instant Pot is going on my list of must get items. I love my slow cooker but the problem with me for this is I am gone more than 8 hours in a day and I hate how mushy food can get. We are suckers for Buffalo flavor, so I am definitely going to try this out as well as check out your other recipe (BTW, I eat Keto!)
staysnatched says
That's so awesome you're keto!
Ellen says
Thank you for including options for those of us who do not have an instant pot. It looks delicious and I can't wait to make it.
Julia says
Instant pot is such a great kitchen gadget, isn't it? Love this recipe, especially the buffalo flavor 🙂
Ginny says
I've never thought of putting buffalo sauce in a lettuce wrap. Why not - is sounds delicious! Low carb is always welcome.
Veena Azmanov says
Lettuce wraps will always be my choice when given the option! This recipe looks perfect
Cathy says
Can you use frozen chicken for this and if so, is there a longer cook time?
I’m new to the Instant Pot.
staysnatched says
Yes. I don't use frozen meats while cooking. The Instant Pot website and manual includes cook time from frozen.
Milena says
If I want to double the recipe, does the cook time need to be doubled? I’ve read somewhere that that’s not always the case for instant pots so I wanted to inquire first..... thanks!
staysnatched says
No, the cook time for the chicken should remain the same. It may take a little longer to get the cheese and other ingredients to melt while using the saute function.
Nicole says
We made this last night and we loves it, especially my Husband. The blue cheese crumbles and green onion were a nice touch. Will be making this again for sure! Thank you!
staysnatched says
Yes! Those crumbles are everything.
Haley says
Made these for the family and they were a hit with everyone!!
staysnatched says
Wonderful! I love to hear it.
Mikey Daman says
This was a great recipe! And I used frozen chicken just added an extra 15 mins in the instapot. Flavorful and easy!
staysnatched says
Glad to hear it!
Wendy says
Sooo easy and quick to make. I added finely chopped celery, dropped the yogurt (cause I didn’t have any) , doubled the cream cheese. Topped with fresh avocado and blue cheese dressing. Yummy!! Thank you!