This recipe is a play on the usual buffalo chicken wings with carrots and celery on the side. I absolutely love being able to take a recipe and make it a bit healthier & in my opinion a lot yummier. This Shredded Instapot Buffalo Chicken & Cabbage Slaw recipe is so easy to whip together and have for lunch, dinner, or a mid-day snack.
Irresistible Cabbage Slaw
- 9 oz bag Organic Cabbage Slaw
- Large handful shredded Organic Kale
- 1 small Red Onion (thinly sliced)
- 1/2 cup Mayo
- 3 Tb Dijon Mustard
- 1/4 cup Apple Cider Vinegar
- 1 organic Lemon (juiced)
- 1/2 tsp Celery Seed
- Cracked Black Pepper and Sea Salt
Place cabbage and kale into bowl & toss to combine. In separate bowl combine all dressing items except celery seed, salt and pepper. Mix dressing in separate bowl and then pour over cabbage, tossing until fully coated. Sprinkle celery seed, cracked black pepper and sea salt over the top and toss once more to evenly disperse. Allow slaw to sit for 20-30 min before serving to allow the dressing to soak into the cabbage and kale and get that rich, delicious flavor.
Shredded Instapot Buffalo Chicken & Cabbage Slaw
- 1.5 lbs Organic Chicken breast or thighs
- 1/2 cup Frank’s Hot Pepper Sauce
- 1/4 cup Coconut Oil
- 1/8 cup White Wine Vinegar
- Optional ** 1/2 tsp Cayenne Pepper
Place all ingredients in the Instapot & place on high-pressure cook for 10 min. Once cooked take the chicken out and shred completely. Place chicken back in the Instapot to soak up the juices and stay warm. I left the chicken in the sauce and when ready to serve I use a slotted spoon or to allow the extra juices to stay in the pot. Serving the chicken on top of a large bed of cabbage slaw makes the presentation very nice.
I personally love the sauce so I used a small spoon and drizzled some of the sauce over the entire dish but if you aren’t a saucy person then skip that step.
You also have the option to top the cabbage and chicken with some garnishments.
- Chopped Cilantro
- Blue Cheese
- Feta Cheese
- Avocado
- All of these options make each bite a bit richer in flavor & you can’t go wrong with any of them or all of them!
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Shredded Buffalo Chicken with Cabbage Slaw
Equipment
- Instapot
Ingredients
Crunchy Cabbage Slaw
- 9 oz Organic Cabbage Slaw
- 1 Handful Organic Shredded Kale
- 1 Red Onion (thinly sliced)
- 1/2 cup Mayo
- 3 tbsp Dijon Mustard
- 1/4 cup Apple Cider Vinegar
- 1 Organic Lemon (juiced)
- 1/2 tsp Celery Seed Powder
Shredded Buffalo Chicken
- 1.5 lb Organic Chicken Breasts or Thighs
- 1/2 cup Frank’s Hot Pepper Sauce
- 1/4 cup Coconut Oil
- 1/8 cup White Wine Vinegar
- 1/2 tsp Cayenne Pepper (optional**)
Instructions
Cabbage Slaw Prep
- Place cabbage and kale into bowl & toss to combine. In separate bowl combine all dressing items except celery seed, salt and pepper. Mix dressing in separate bowl and then pour over cabbage, tossing until fully coated. Sprinkle celery seed, cracked black pepper and sea salt over the top and toss once more to evenly disperse. Allow slaw to sit for 20-30 min before serving to allow the dressing to soak into the cabbage and kale and get that rich, delicious flavor.
Shredded Buffalo Chicken Prep
- Place all ingredients in the Instapot & place on high pressure cook for 10 min. Once done take chicken out and shred completely. Place chicken back in the Instapot to soak up the juices and stay warm. I left the chicken in the sauce and when ready to serve I use a slotted spoon or for to allow the extra juices to stay in the pot. I serve the chicken on top of a large bed of the cabbage slaw, this makes the presentation very nice. I personally love sauce so I used a small spoon and drizzled some of the sauce over the entire dish but if you aren’t a saucy person than skip that step. You also have the option to top the cabbage and chicken with some garnishments. – Chopped Cilantro – Blue Cheese – Feta Cheese – Avocado All of these options make each bite a bit richer in flavor & you can’t go wrong with any of them or all of them! Enjoy.
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