Name: Instant Pot® Buffalo Ranch Chicken Dip
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Skinless, boneless chicken breasts - 3 pounds; Onion, chopped - 1; Celery, chopped - 2 stalks; Garlic, minced - 1 tablespoon; Full-fat coconut milk - ¼ cup; Mayonnaise - ¼ cup; Ranch dressing mix - 1 tablespoon; Hot sauce - ½ cup; Salted butter - ¼ cup; Apple cider vinegar - 2 tablespoons; Nutritional yeast - ¼ cup; Nutritional yeast - 1 tablespoon; Celery, julienned - 2 stalks; Red bell peppers, cut into strips - 1; Yellow bell pepper, cut into strips - 1; Fresh seeded cucumber, cut into strips - 1

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Buffalo Ranch Chicken Dip

1. Skinless, boneless chicken breasts - 3 pounds

2. Onion, chopped - 1

3. Celery, chopped - 2 stalks

4. Garlic, minced - 1 tablespoon

5. Full-fat coconut milk - ¼ cup

6. Mayonnaise - ¼ cup

7. Ranch dressing mix - 1 tablespoon

8. Hot sauce - ½ cup

9. Salted butter - ¼ cup

10. Apple cider vinegar - 2 tablespoons

11. Nutritional yeast - ¼ cup

12. Nutritional yeast - 1 tablespoon

13. Celery, julienned - 2 stalks

14. Red bell peppers, cut into strips - 1

15. Yellow bell pepper, cut into strips - 1

16. Fresh seeded cucumber, cut into strips - 1

How to cook deliciously - Instant Pot® Buffalo Ranch Chicken Dip

1. Stage

Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot®). Add onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

2. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred chicken using 2 forks.

3. Stage

Select saute setting and stir in 1/4 cup nutritional yeast. Simmer for 5 minutes. Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.

4. Stage

Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.