Buffalo Chicken Dip
Yield: 10 servings
Preparation Time: 15 minutes
Cooking Time: 10 minutes Ingredients:
- 2 (4 ounce) grass-fed skinless, boneless chicken breasts
- ½ cup sugar-free buffalo sauce
- ¼ cup water
- 6 ounces cream cheese, softened
- Salt and freshly ground black pepper, to taste
Directions:
- In the pot of the Instant Pot, place the chicken breasts, buffalo sauce and water and stir to combine.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 8-10 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and transfer the chicken breasts onto a plate.
- With two forks, shred the chicken.
- In the pot, add the shredded chicken and remaining ingredients and stir to combine well.
- Serve immediately.
Nutrition Information per Serving:
Calories: 88
Fat: 6.7 grams
Carbohydrates: 0.5 grams
Protein: 6.7 grams
