This dip can be made in a pressure cooker, slow cooker, or on the stovetop on low heat.

Start by adding raw chicken breasts that have been cut into 4 pieces.

Then, add the olive oil, cream cheese, and sour cream. You can cut the cream cheese up if it is brick form. If out of the container, scoop the cream cheese in a tablespoon at a time.

Next, add all the spices (salt, pepper, paprika, tarragon) and the hot sauce. Mix everything together as much as you can.

For stove top, simmer the chicken and other ingredients on low heat with lid on until chicken is cooked through. You want the chicken tender enough that you can shred it.

Shred the chicken and stir together the ingredients so that it is a smooth dip consistency.

For pressure cooker, put on the lid and close steam valve. Set the pressure cooker to high for 15 minutes followed by a quick release.

Then, use two forks to shred the chicken.

Next, stir the ingredients together so the cream cheese becomes smooth and the chicken is coated.

Turn the pressure cooker off.

Serve with low carb chips or veggies