Whole 30 Instant Pot Buffalo Chicken Dip Recipe
This Whole 30 Instant Pot Buffalo Chicken is SO good, you won't even miss the traditional ingredients - a dairy-free recipe tastes good AND is good for you.
Ingredients
- 1 lb rotisserie chicken shredded
- 1 cup Frank's Red Hot Sauce
- 1 cup coconut cream
- 1 tbsp lemon juice
- 2 tsp garlic powder
- 2 tsp dried dill weed
- 1 tsp paprika
- 1 cup avocado mayo
Instructions
- Toss all the ingredients except the mayo in the Instant Pot and mix together.
- Set the pressure to high and set the cook time to 20 minutes.
- Once the cook time is finished, allow the Instant Pot to naturally release for 10 minutes.
- After 10 minutes, move the pressure valve to manual release. Wait until the pressure pin has gone down before opening your Instant Pot.
- Stir in the mayo and enjoy! This recipe can be enjoyed hot or cold.
Notes
Don't worry about too many leftovers - this dish warms up perfectly! We thought it even had more flavor the next day.
Nutrition
Calories: 276kcal | Carbohydrates: 4g | Protein: 22g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 1492mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg