Add chicken to instant pot and season. Then add chicken broth and pressure cook on high for 15 minutes. Once done, do natural release for 5-7 minutes and then release the rest of the pressure.
Shred chicken and add to a bowl. Add buffalo sauce and mix.
Lay pitas down flat and add buffalo chicken, part skim mozzarella and fresh chopped parsley to one side. Then press it shut until it holds shut.
Add to air fryer and spray chalupas with non-stick cooking spray. Air fry at 400 degrees for 3-5 minutes or until the pita is golden. Make sure to check on it after a minute or so to ensure it doesn't fly open.
Once done, open pitas back up, add lettuce. Close the pita again and then it’s time to enjoy!
