1 cup hot sauce
1 pound chicken breast
16 ounces cheese (cheddar)
1packet ranch dip
1 stick butter
8 ounces cream cheese
Except for the cheddar, put the rest of the ingredients in the IP.
Lock the lid and close the pressure valve.
Set to MANUAL HIGH PRESSURE for 15 minutes.
QPR when the timer beeps; unlock the lid and open.
Shred the chicken using 2 forks. Stir in the cheddar. Serve with keto chips.
Serves: 6 Calories: 526 36g Prep Time: 10 mins Carbs: 3g Fats: 40gCook Time: 15 mins Protein: