Name: Instant Pot Buffalo Chicken Dip
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 pound boneless skinless chicken breasts -; 1 cup Buffalo wing sauce -; 2 tablespoons unsalted butter -; 2 packages (8 ounces each) cream cheese, softened, cubed -; 1/2 cup ranch salad dressing -; 1/2 cup sour cream -; 2 cups shredded cheddar cheese, divided -; 5 tablespoons crumbled blue cheese -; 1 green onion, sliced -; Tortilla chips -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Buffalo Chicken Dip

1. 1 pound boneless skinless chicken breasts -

2. 1 cup Buffalo wing sauce -

3. 2 tablespoons unsalted butter -

4. 2 packages (8 ounces each) cream cheese, softened, cubed -

5. 1/2 cup ranch salad dressing -

6. 1/2 cup sour cream -

7. 2 cups shredded cheddar cheese, divided -

8. 5 tablespoons crumbled blue cheese -

9. 1 green onion, sliced -

10. Tortilla chips -

How to cook deliciously - Instant Pot Buffalo Chicken Dip

1. Stage

Place chicken in a 6-quart Instant Pot and cover with Buffalo wing sauce and butter. Lock the lid and close the pressure-release valve. Set to pressure-cook on high for eight minutes. The pot will take a few minutes to pressurize before it begins cooking. Once the timer is done, carefully quick-release the pressure. The chicken is ready when it reaches an internal temperature of 165°F. Editor's Tip: Want to turn up the heat? Substitute some or all of the Buffalo wing sauce with something spicier, like our favorite hot sauce brands.

2. Stage

Take the chicken out of the pressure cooker and shred it using either two forks or a hand mixer. Return the shredded chicken to the pressure cooker and stir in cream cheese, ranch dressing, sour cream and 1 cup of the cheddar cheese. Allow it to sit a moment so the cheeses can melt. Editor's Tip: For a thicker dip, transfer to an oven-safe dish, bake in a preheated oven at 400° until bubbling, about 8 to 10 minutes.

3. Stage

Place dip in a serving bowl. Top the dip with the remaining cheddar cheese, blue cheese and green onions. Serve hot with tortilla chips, your choice of veggies and/or toasted bread rounds.