Instant Pot Buffalo Chicken and Cauliflower
This buffalo chicken is perfect for the football game on Sunday! It's a quick an easy lightened-up version of a rich and filling comfort food! Serve it with veggies or try not to eat it straight outta the pot!
16 oz. cauliflower florets
16 oz. cooked chicken
1/2 c Frank's Red Hot Buffalo wing sauce
1/4 c Bolthouse Farms ranch dressing
4 oz. light cream cheese
1 c. low-fat shredded cheddar cheese
1/2 Tbs paprika
Salt and pepper to taste
Pre-cook chicken in the Instant Pot for ten minutes. Place cauliflower, cooked chicken, seasonings, buffalo sauce, and ranch dressing in the pot and mix together. Secure the lid and select the MANUAL setting for five minutes. Allow the IP to release pressure. Open and immediately stir in the cream cheese while the mixture is still hot. Once fully combined, add the shredded cheddar cheese. Stir. Keep on KEEP WARM for 10 minutes stirring occasionally. Serve drizzled with buffalo sauce and some chopped green onion! Serves 8.
Macros per serving: P 20 / C 6 / F 9