Place the chicken, onions, celery stalk, garlic, and enough broth to fully submerge the chicken into the Instant Pot. If needed, add water to supplement the broth. Secure the lid and cook on high pressure for 15 minutes, then allow a natural release.

Take the chicken out, keeping aside 1/2 cup of the broth and discarding the rest. Shred the chicken using two forks, then return it to the pot along with the reserved broth and hot sauce. Sauté for 2 to 3 minutes until well combined. Yields 3 cups of buffalo chicken.

To assemble the lettuce cups, spoon 1/2 cup of buffalo chicken into each lettuce leaf, then sprinkle with 1/4 cup of shredded carrots, celery, and your preferred dressing. Wrap it up and enjoy!

Add the chicken, onions, celery stalk, garlic, and enough broth to fully cover the chicken to the slow cooker. If needed, add water to supplement the broth. Cover and cook on high for 4 hours.

Once done, remove the chicken, set aside 1/2 cup of the broth, and discard the rest. Shred the chicken with two forks, then return it to the slow cooker along with the reserved broth and hot sauce. Set to high and cook for another 30 minutes. Yields 3 cups of buffalo chicken.

For the lettuce cups, spoon 1/2 cup of buffalo chicken into each leaf, then sprinkle with 1/4 cup of shredded carrots, celery, and your favorite dressing. Wrap it up and enjoy!