Low-Carb Instant Pot Buffalo Chicken Crack Slaw
Use your Instant Pot to make the most flavorful and zesty low-carb crack slaw you've ever tried! The flavors infuse into the cabbage.
Equipment
- Instant Pot
Ingredients
- 3 cups Shredded Cooked Chicken
- 1/3 cup Buffalo Sauce
- 5 ounces Cream Cheese
- 2 tbsp Ranch Seasoning
- 1/4 cup Bacon cooked and crumbled, plus additional for garnish
- 1/4 cup Green Onions chopped, for garnish
- 1/2 cup Celery chopped
- 4 cups Coleslaw Mix
Instructions
- Layer the coleslaw mix in the bottom of the Instant Pot, and spread the chicken on top.
- Add the bacon and celery to the Instant Pot.
- Sprinkle the ranch seasoning over the mixture.
- Drizzle with the buffalo sauce.
- Place the cream cheese in the center on top of everything.
- Put the lid on the Instant Pot, and make sure the lid is set to “seal”.
- Set the Instant Pot to “0” minutes on manual mode. The Instant Pot will still come to temperature and cook the mixture, do not set it for longer than “0” minutes.
- Allow the mixture to sit in the Instant Pot for 10 minutes when done, then carefully turn the dial to vent to release any pressure.
- Remove the lid, stir and serve garnished with green onions and additional bacon.
Notes
Calories: 375 Net Carbs: 5 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.