IP (Instant Pot) Buffalo Chicken Sandwiches

So good.  All the amazing flavors of buffalo chicken wings, made into a yummy sandwich in the instant pot.

4 boneless, skinless chicken breast halves
1/4 tsp. salt
1/8 tsp. black pepper
1 Tbsp. olive oil
14 oz. buffalo wing sauce
2 stalks celery
3/4 cup shredded carrots (found bagged in the produce section near the bagged salad)
1 Tbsp. red onion, thinly sliced
1/3 cup good quality blue cheese dressing
6 Kaiser-style buns, toasted

1.  Sprinkle chicken with salt and pepper.

2.  Using at least a 6 qt. IP, remove the lid and press the saute button.  When the word HOT shows in the display, swirl in the olive oil.  Add the chicken and cook 2 minutes per side or until lightly browned.  Turn IP off by pressing the CANCEL button.

3.  Reserve 2 Tbsp. of wing sauce.  Pour remaining sauce over chicken.  Close and lock the lid of the IP.  Turn the steam release valve to "SEALING".  Cook at high pressure for 10 minutes.

4.  While chicken cooks, slide celery cross-wise to equal 3/4 cup.  Combine 2 Tbsp. wing sauce, celery, carrot shreds, onion and dressing.  Toss to coat evenly.

5.  When cooking under pressure time is up, do a quick pressure release transfer chicken to a bowl, reserving cooking liquid.  Shred the chicken using two forks (or with your mixer).  Toss in 1/2 cup of reserved cooking liquid.  Serve shredded chicken mixture on toasted buns; top with carrot/celery slaw mixture.

SO, so good.  Enjoy.