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Whole 30 Instant Pot Buffalo Chicken Dip Recipe
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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.
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Servings
6
servings
Calories
276
Author
Lindsay Viker
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:
276
kcal
|
Carbohydrates:
4
g
|
Protein:
22
g
|
Fat:
20
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
1492
mg
|
Potassium:
157
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
45
IU
|
Vitamin C:
3
mg
|
Calcium:
11
mg
|
Iron:
1
mg