Buffalo Chicken Dip

(Total Time: 25 MIN| Serves: 12)


2 (4-ounce) grass-fed skinless, boneless chicken breasts

½ cup sugar-free buffalo sauce

¼ cup filtered water

1 cup shredded cheddar cheese

4-ounce softened cream cheese

4-ounce sugar-free blue cheese dressing

Salt and freshly ground black pepper, to taste


In the bottom of Instant Pot, place the buffalo sauce and water and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 8-10 minutes.
Select the “Cancel” and carefully do a “Natural” release.
Remove the lid and transfer the chicken breasts to a plate.
With 2 forks, shred the chicken.
In the pot, add shredded chicken and 1remaining ingredients and stir to combine well
Serve immediately.
Per Serving (Calories 145|Total Fat 12.1g| Net Carbs 0.13g| Protein 7.9g| Fiber 0.2g)