Hey Hey! I am so excited to share this recipe with you! I got an instant pot for Christmas this year, yes I opened it early because I JUST COULD NOT WAIT! After the first use, I have been IN LOVE!! Like I am not kidding it might earn a spot on the counter I am getting it out that often. Especially with our busy schedule, it is just the thing to make a fast easy dinner!
I wanted to make a Buffalo Chicken Dip but every recipe I found used Ranch packets or an entire bottle of ranch. I wanted something that would fit my meal plan and keep me on track so I just knew that would not be a match for me, that is when I developed this recipe. I am telling you in 15 min I had the most amazing buffalo dip ever! Yes, people, 15 minutes cook time!
If you do not have a pressure cooker you could always do this in a crock pot or in the oven with shredded chicken instead of putting it in raw.
Hands on time- 7 min Cook time 15 min Serves 8-10
If you are using the 21 Day Fix containers 1 red container = 1 red, 1 blue 1 tsp count veggies and crackers separate.
4 chicken breasts ( not thin cut, if using thin use 6-8)
6 oz Cream Cheese full fat not fat free
2 tablespoons honey
4 tablespoons Butter unsalted
3/4 cup hot sauce ( not wing sauce)
1/4 tsp salt
1 tsp onion powder
1 tsp Garlic powder
2 tablespoons water
1/2 cup extra sharp cheddar cheese
Carrots peeled and chopped or baby carrots
Celery washed and cut
Triscuts or whole grain tortilla chips
Place raw chicken, cream cheese, honey, butter, hot sauce, salt and water in the Instant Pot Pressure cooker, place on the lid, turn on High pressure, manual at 15 min.
Wash and chop veggies while the chicken cooks
Once pressure cooker is done, release the steam manually shred chicken with Kitchen aid mixer or with forks. ( I whisked up the liquid once the chicken was removed) Place shredded chicken and cheddar cheese back into the Instant Pot. Stir until combined.
Serve immediately with veggies and crackers ENJOY!