- 1 lb chicken
- ½ cup chicken broth
- 1 block cream cheese fat-free
- 1 cup fat free sour cream
- ⅓ cup Frank’s buffalo wing sauce
- 1 tsp taco seasoning
- 1 tbsp water
- ⅓ cup shredded cheddar cheese
To cook chicken, combine both ingredients in your Instant Pot, seal, cook for 15 minutes on high pressure. Do a quick release.
Pour out onto a cutting board and shred or dice.
Rinse/dry out your basin, then start steps to make buffalo dip.
Let your cream cheese come to room temperature, then cube it.
Combine cream cheese, sour cream, wing sauce, taco seasoning, chicken, and water in your Instant Pot.
Seal the lid, and set for 5 minutes on high pressure.
Vent, open the lid, and sprinkle in your cheese.
Stir thoroughly so that cheese is incorporated, then serve with chips, veggies, or pretzels.
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Weight Watchers Points Green 5 Points, Purple 3 Points, Blue 5 Points
Serving: 1serving | Calories: 172.25kcal | Carbohydrates: 9.04g | Protein: 15.5g | Fat: 7.96g | Saturated Fat: 3.14g | Cholesterol: 41.78mg | Sodium: 864.8mg | Potassium: 244.57mg | Sugar: 2.25g | Vitamin A: 231.42IU | Vitamin C: 1.95mg | Calcium: 229.38mg | Iron: 0.48mg
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.