Prep Time: 8-10 min.
Cooking Time: 15 min.
Number of Servings: 6-8
Ingredients:
16 ounces cheddar cheese
1 packet ranch seasoning
1 cup hot sauce
1 pound chicken breasts, skinless and boneless
1 stick of butter
8 ounces cream cheese
Pinch of pepper
Directions:
Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
Add the chicken, hot sauce, pepper, cream cheese, ranch seasoning, and butter; gently stir to mix well.
Close top lid to create a locked chamber; make sure that safety valve is in locking position.
Find and press “MANUAL” cooking function; timer to 15 minutes with default “HIGH” pressure mode.
Allow the pressure to build to cook the ingredients.
After cooking time is over, press “CANCEL” setting. Find and press “QPR” cooking function. This setting is for quick release of inside pressure.
Slowly open the lid, take out the cooked meat and shred it.
Add the shredded meat back in the potting mix, mix in the cheddar, and stir to mix well.
Take out the cooked recipe in serving plates or serving bowls and enjoy the keto recipe.
Nutritional Values (Per Serving):
Calories - 216
Fat – 31g
Saturated Fat – 6g
Trans Fat – 0g
Carbohydrates – 4g
Fiber – 0.3g
Sodium – 723mg
Protein – 23g
