Instant Pot® Buffalo Ranch Chicken Dip

Name: Instant Pot® Buffalo Ranch Chicken Dip
Total time: 45
Yield: 8
Ingredients: 3 pounds skinless, boneless chicken breasts; 1 onion, chopped; 2 stalks celery, chopped; 1 tablespoon garlic, minced; ¼ cup full-fat coconut milk; ¼ cup mayonnaise; 1 tablespoon ranch dressing mix; ½ cup hot sauce; ¼ cup salted butter; 2 tablespoons apple cider vinegar; ¼ cup nutritional yeast; 1 tablespoon nutritional yeast; 2 stalks celery, julienned; 1 red bell peppers, cut into strips; 1 yellow bell pepper, cut into strips; 1 fresh seeded cucumber, cut into strips

Recipe by Angela Sackett Superhotmama from allrecipes.com

Dinner,Appetizer 45 Mins.

Ingredients

8 servings

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3 pounds skinless, boneless chicken breasts
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1 onion, chopped
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2 stalks celery, chopped
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1 tablespoon garlic, minced
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¼ cup full-fat coconut milk
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¼ cup mayonnaise
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1 tablespoon ranch dressing mix
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½ cup hot sauce

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¼ cup salted butter
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2 tablespoons apple cider vinegar
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¼ cup nutritional yeast
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1 tablespoon nutritional yeast
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2 stalks celery, julienned
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1 red bell peppers, cut into strips
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1 yellow bell pepper, cut into strips
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1 fresh seeded cucumber, cut into strips

Instructions

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