KETO BUFFALO CHICKEN DIP INSTANT POT RECIPES

Steps:

• Place chicken breast into the inner pot of the instant pot. Pour Franks Original and water over the chicken. Close lid and seal.
• Pressure cook for 15 minutes on the MEAT/STEW function. When done, quick-release the pressure.
• Remove the lid and wait for the liquid to stop boiling. Remove the chicken to a cutting board and shred using two forks.
• Add the cream cheese, shredded cheddar, and ranch to the instant pot; stir until cheese is melted and mixture is smooth.
• Add the shredded chicken back to pot. Stir until everything is combined and the cheese is melted. If desired, stir in green chiles.
• Top with blue cheese crumbles, sliced green onions and serve.

Steps:

• Pull the chicken off of the Rotisserie chicken, and cut into bite size pieces, and set aside.
• Turn the INSTANT POT to 'SAUTE', and place the butter in the Instant Pot. When the butter melts, add the onion, red pepper and green pepper, and Saute for about 10 minutes, or until the onion begins to caramelize and turn golden brown.
• Turn off the SAUTE setting and add the chopped chicken, Velveeta, sour cream, minced garlic, chicken broth, and the entire bottle of Buffalo Sauce.
• Stir the Ingredients together until well blended, and place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time for 5 minutes. The Instant Pot will build pressure, and then cook for 5 minutes.
• When the Instant Pot is done cooking, it will beep and go to OFDo a quick release, (see instructions beloand when all the pressure has been released and the float valve is completely down, open the lid to the Instant Pot, and stir the dip, making sure all the cheese is melted, and all ingredients are blended.
• Serve the dip with Tortilla chips, crackers, or crusty bread. Enjoy!