(Total Time: 30 MIN| Serves: 10)
¾ pound grass-fed skinless, boneless chicken breasts
8-ounce cream cheese
½ cup salted butter
7 tbsp. red hot sauce
3 seeded and chopped large jalapeño peppers
2 tsp garlic powder
½ cup sour cream
8-ounce Mexican blend cheese
In the bottom of Instant Pot, place all ingredients except Mexican blend cheese and stir to combine.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 15 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 Mexican blend cheese and stir to combine well
Per Serving (Calories 317|Total Fat 27.6g| Net Carbs 0.31g| Protein 14.8g| Fiber 0.3g)