Instant Pot No-Stress Buffalo Chicken Dip
Recipe by bdweld from allrecipes.com
Dinner,Appetizer 45 Mins.
Ingredients
12
12 servings
- •2 (8 ounce) frozen chicken breasts
- •1 cup chicken broth
- •8 ounces cream cheese
- •0.5 cup sriracha sauce
- •0.5 cup ranch dressing
- •1 tablespoon chile-garlic sauce
- •2 cups shredded Cheddar cheese
- •1 green onion, thinly sliced
Instructions
- Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
- Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.
Nutritional Facts
Per 12 servings
- Calories: 243
- Carbohydrate: 3g
- Fat: 19g
- Fiber: 0g
- Protein: 14g
- Sugar: 1g
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