Multicooker - Buffalo Chicken Sandwiches with Celery Slaw
By :Kate Merker
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Votes: 2
Rating: 5
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Poultry
Duration 15-30 min
Cooking Technique Multicooker
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 3 boneless chicken breasts (6 ounces each)
  • 1/4 cup sour cream
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 ounces blue cheese crumbled
  • 2 stalks celery thinly sliced
  • 2 scallions thinly sliced
  • 1/4 head iceberg lettuce cored and sliced
  • 1/4 cup ketchup
  • 1/4 cup buffalo wing sauce
  • 1 tablespoon Water
  • 4 rolls split and toasted
Course Main Course
Cuisine American
Difficulty Medium
Browse Category Poultry
Duration 15-30 min
Cooking Technique Multicooker
Prep Time 15 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 3 boneless chicken breasts (6 ounces each)
  • 1/4 cup sour cream
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 ounces blue cheese crumbled
  • 2 stalks celery thinly sliced
  • 2 scallions thinly sliced
  • 1/4 head iceberg lettuce cored and sliced
  • 1/4 cup ketchup
  • 1/4 cup buffalo wing sauce
  • 1 tablespoon Water
  • 4 rolls split and toasted
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Place the rack in the Instant Pot Multicooker, add 1 inch of water, press STEAM, and adjust the timer to 20 minutes.
  2. Once the water is boiling, place the chicken on the rack, cover with the lid, and steam until the chicken is cooked through, 10 to 12 minutes. Press CANCEL.
  3. Transfer the chicken to a plate and let rest until cool enough to handle. Shred the chicken into large pieces.
  4. While the chicken cools, make the celery slaw. In a medium bowl, whisk together the sour cream, vinegar, salt, and black pepper. Stir in the blue cheese. Toss with the celery and scallions, then fold in the lettuce.
  5. Carefully remove the rack and rinse out the pot. Add the ketchup, buffalo wing sauce, and water to the clean pot, and mix to combine. Press SEAR/SAUTE and bring to a simmer. Press CANCEL.
  6. Add the shredded chicken to the pot and toss in the sauce to coat.
  7. Pile the buffalo chicken on the bottom half of the rolls, then top each sandwich with the celery slaw and roll tops.
3 replies
  1. David
    David says:

    If you use this recipe, be warned, it’s not very detailed, and there’s not even an amount of chicken in the recipe. We made do with our cooking experience, but for inexperienced cooks, cut the chicken open and make sure it is cooked all the way through (we used three fairly sized chicken breasts).

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