4 ounces brick-style plain cream cheese, cut into cubes
1 cup shredded mozzarella cheese
4 cups keto-friendly veggies, for serving (cucumbers, celery, broccoli, red pepper, etc.)
Add oil to inner pot of Instant Pot cooker. With lid off, Select Saute and then set to High Temperature. Cook onion, red pepper and garlic, uncovered, for 3 to 5 minutes or until tender. Transfer onion mixture to plate; set aside.
Cancel Saute function. Add 1 cup Ray’s No Sugar Added Hickory Barbecue Sauce, broth, chicken, salt and pepper to cooker. Lock the lid. Select Pressure Cook/Manual setting on High Pressure for 10 minutes.
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
Remove chicken and shred with 2 forks; set aside. With lid off, Select Saute and set to Low Temperature. Gradually stir in cubes of cream cheese and mozzarella until cheese is melted. Stir shredded chicken back into dip.
Spoon dip into serving dish. Top with reserved onion mixture. Drizzle with remaining barbecue sauce. Serve with veggies for dipping.