INSTANT POT® BUFFALO RANCH CHICKEN DIP

Instant Pot® Buffalo Ranch Chicken Dip image

This Buffalo ranch chicken dip is a little more 'juicy' than a traditional dip with cheese, but the flavor is rich and layered! If you like, finish in an oven-safe dish to thicken and get crispy edges.

Provided by Angela Sackett Superhotmama

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 45m

Yield 8

Number Of Ingredients 16

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 7.7 g, Cholesterol 121.5 mg, Fat 18.5 g, Fiber 2.4 g, Protein 41.6 g, SaturatedFat 7.3 g, Sodium 621.4 mg, Sugar 2.4 g