Instant Pot Buffalo Chicken Dip

🧂 Ingredients

• 1 lb Chicken Breast

  - about 2 to 3 breasts
• ½ cup Hot Sauce
• ½ cup Water
• 8 oz Cream Cheese
• 1 cup Cheddar Cheese

  - shredded
• ⅔ cup Ranch Dressing

Instructions

• 1 To cook the chicken, turn on the Instant pot and select the Sauté button. Then
  place the chicken breast into the pot, cover with the hot sauce and water, and
  give it a quick stir.
• 2 Cancel the sauté button (without actually using the function), select the
  PRESSURE COOK button on HIGH PRESSURE for 15 minutes to cook the chicken. (Make
  sure the valve is in the SEALING position and the lid is secure).
• 3 Once the pressure-cooking cycle is over allow pressure to release naturally for
  10 minutes then you can quick release pressure by manually moving the valve from
  the SEALING to the VENTING position.
  
  Select the CANCEL button and take the lid off carefully.
• 4 Transfer the chicken pieces to a large bowl or cutting board for shredding.
• 5 Next, select the sauté button and add the cream cheese, shredded cheddar, and
  ranch dressing. Stir the ingredients until they sauce is smooth and the
  cheese(s) have melted. Then return the shredded chicken back to the pot and stir
  to mix well,
• 6 Let the mixture simmer for a few minutes (until the cream cheese melts
  completely).
• 7 To keep the dip warm for serving, simple set the keep warm function and stir
  occasionally as needed.
  
  You can the dip with crumbled blue cheese and spring onion and serve with
  crackers, tortilla chips, or veggie sticks.

Nutrition Info