Name: Buffalo Rotisserie Chicken Dip Pizzas
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: Shredded skinless rotisserie chicken breast - 5 ounces; Salted butter - 1 tablespoon; Buffalo sauce - ⅓ cup; Ranch dressing mix - 1 tablespoon; Cream cheese, cubed - ½ (8 ounce) package; Chicken broth - 2 tablespoons; Blue cheese crumbles, or to taste - 1 tablespoon; Flatbreads - 2 (7 inch); Shredded mozzarella cheese - ¾ cup

Ingredients for - Buffalo Rotisserie Chicken Dip Pizzas

1. Shredded skinless rotisserie chicken breast 5 ounces

2. Salted butter 1 tablespoon

3. Buffalo sauce ⅓ cup

4. Ranch dressing mix 1 tablespoon

5. Cream cheese, cubed ½ (8 ounce) package

6. Chicken broth 2 tablespoons

7. Blue cheese crumbles, or to taste 1 tablespoon

8. Flatbreads 2 (7 inch)

9. Shredded mozzarella cheese ¾ cup

How to cook deliciously - Buffalo Rotisserie Chicken Dip Pizzas

1 . Stage

Chop chicken into bite-sized pieces.

2 . Stage

Melt butter in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Scatter chicken in the bottom of the pot. Top with Buffalo sauce, then ranch mix, and finally cream cheese cubes; do not stir. Pour in chicken broth and hit Cancel.

3 . Stage

Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

4 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in blue cheese.

5 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

6 . Stage

Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.

7 . Stage

Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.