INSTANT POT BUFFALO CHICKEN DIP
Steps:
- Add hot sauce, water and ranch dressing packet to the Instant Pot and mix. Add chicken and cover with the sauce. Put lid on, set to sealing and cook on manual high pressure for 12 minutes. If you are using frozen chicken, set it for 20-25 minutes (depending on the thickness of chicken). Once timer goes off, let it naturally release the pressure for 10 minutes and then quick pressure release the rest. Shred chicken. I did it directly in the pot, but you could remove it to shred. Once chicken is shredded, stir around to make sure it's covered. Add cream cheese and shredded cheese mixture and mix until everything is combined and creamy. Change the Instant Pot to sauté and stir until desired consistency. At this point, you could either: Serve it as is Place in an oven-safe dish Or use an Air Fryer lid. If you want to use an Air Fryer lid, sprinkle mozzarella cheese on top and cook at 400 for about five minutes. If you want to put it in the oven, heat your oven to 350 degrees, pour the dip into an oven-safe dish, sprinkle with mozzarella cheese, and bake for ten minutes. Broil for one. Top with sliced green onions and serve with your choice of dippers.
Nutrition Facts : Calories 186 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 755 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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