INSTANT POT® NO-STRESS BUFFALO CHICKEN DIP
Want to make Buffalo chicken dip and all you have is frozen chicken? No stress, just cook the frozen chicken breasts in a pressure cooker such as an Instant Pot®, start to finish in 30 minutes. Instructions for thawed chicken are included.
Provided by bd.weld
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- 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 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 Saute function. Add cream cheese, sriracha, ranch dressing, and chile-garlic sauce. Return shredded chicken to the pot. Slowly add Cheddar cheese, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 3.1 g, Cholesterol 65.3 mg, Fat 19 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 9.2 g, Sodium 818.7 mg, Sugar 0.9 g
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