Keto Instant Pot Buffalo Chicken
Great appetizer for large gatherings, loaded with shredded rotisserie chicken, cream cheese and ranch dressing.
Servings: 15 people
Calories: 206kcal
Cost: $10
Ingredients
- 4 cups shredded rotisserie chicken
- 16 oz cream cheese
- ¾ cup Franks Red Hot Sauce
- ¾ cup ranch dressing
- 1.5 cups shredded cheddar cheese
- 1 cup sour cream
- 1 tablespoon garlic powder
- 2 tablespoon chopped green onions
Instructions
- In a large bowl combine all ingredients (except ½ cup shredded cheddar). Mix through until well incorporated.
- Scoop the mixture into the instant pot. Place the lid on and set to steaming, pressure level to low for 15 minutes (may need less time). Allow to naturally vent for 10 minutes. If the instant pot alerts you that it's burning like mine did, it's done. You can release the pressure and go to next step.
- Preheat the oven to broil. Remove dip from instant pot and place in a large casserole dish that you can also use to serve. Top with remaining cheddar and place in oven on broil for 5 minutes just to get the cheese nice and bubbly.
- Remove from oven and top with more green onions and blue cheese as a garnish.
- (Refer to the detailed video instructions below if further clarification is needed)
Video
Notes
4g carbs per serving (about 5 tablespoons)
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Top Tip: Make this dip ahead of time and place covered in the refrigerator just after cooking in the instant pot. When ready to serve place in a casserole dish, top with cheese and bake in the oven for 5-10 minutes and broil for 3-5 minutes.
Note: this dip will thicken as it cools, please check on it after serving and give it a mix, it also helps if you want to zap it in the microwave for 20 seconds.
Nutrition
Calories: 206kcal | Carbohydrates: 4g | Protein: 6g | Fat: 18g | Fiber: 0g | Sugar: 6g