For the Instant Pot method, combine chicken, hot sauce, onion, and garlic in the pot. Cook on high pressure for 14 minutes, then shred the chicken. For slow cooker, place ingredients in cooker and cook on high for 4 hours or low for 6 hours before shredding.

Blend ¾ cup of cottage cheese in a food processor until smooth. This process takes about 1-2 minutes.

In a large mixing bowl, combine shredded chicken, blended cottage cheese, and Greek yogurt. Mix in black pepper until well-integrated.

Transfer the mixture to a greased baking dish, top with cheddar cheese, and bake at 400°F for about 10 minutes until bubbling and golden brown.

Allow the dip to cool before storing in an airtight container for up to 5 days or freezing for future use.