* Prep time: 5 min
* Cook time: 20 min
* Instant Pot temp: High-Pressure Cook
What's in it:
- 2 boneless skinless chicken breasts (0 points)
- 1c water (0 points)
- 1 package Hidden Valley Ranch seasoning (dry) (0 points)
- 3oz 1/3 fat cream cheese (9 points)
- 1c fat-free greek yogurt (0 points)
- 1/2c shredded 2% cheddar cheese (6 points)
- 1c Franks RedHot sauce (I used the Aldi version) (0 points)
- 1tbs lemon juice (0 points)
- 1tbs garlic powder (2 points)
How to make it happen:
- Add chicken + water to Instant Pot setting to "pressure cook" on high for 15 min (I had to go a little longer because the chicken breasts were very large)
- Combine: Ranch seasoning, cream cheese, greek yogurt, 1/4C cheddar, hot sauce, garlic powder, and lemon juice in a mixing bowl
- Remove chicken and discard water - shred with two forks and add to the mixture, mix well
- Turn Instant Pot to "saute" and add buffalo chicken back to the pot stirring frequently until cheese is melted - top with additional 1/4 cup of cheddar cheese and let melt or pop in the oven at 375 until bubbly
*Yields about 6 servings at 3 points each*
Side Note: Garnish with chives or cilantro and serve with baked tortilla chips, veggies (raw zucchini chips were great), or even toss it in the fridge to cool down for a delicious cold dip with fresh carrot sticks! I also spiced mine up even more with some Frank's RedHot Seasoning Blend Buffalo Ranch seasoning. You can also leave the cream cheese out and this would be less than a point/serving.
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