Instant Pot Buffalo Chicken Dip
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 cup hot sauce, such as Frank's Redhot
- 2 tablespoons unsalted butter
- 1/2 cup ranch dressing
- 8 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese
- 1/4 cup blue cheese crumbles, optional
- 2 tablespoons thinly sliced scallions, optional
- Carrot, celery, and cucumber sticks, for serving, optional
- Chips, crackers, or crusty bread slices, for serving, optional
Instructions
- 1
Gather the ingredients.
- 2
Place the chicken breasts in the Instant Pot, followed by the hot sauce, butter, and ranch dressing. Do not stir.
- 3
Lock the Instant Pot lid in place, ensuring the pressure-release knob is in the sealing position (automatic in some models). Set the timer for 12 minutes, high pressure. When the time is up, let the pressure come down naturally for 5 minutes, then do a quick release by carefully releasing the remaining pressure. Remove the chicken to a plate and shred with 2 forks. Set aside.
- 4
Select the low sauté function, then add the cream cheese and shredded cheddar. Cook, stirring, until the cheese is melted. (Alternatively, you can use an immersion blender for an ultra-smooth sauce.) Stir the shredded chicken into the sauce, then switch to the warm setting.
- 5
Keep the dip on the warm setting in Instant Pot or transfer to a serving bowl. Top with blue cheese crumbles, and scallions, if desired. Serve the Buffalo chicken dip with an assortment of vegetable dippers, sturdy crackers, chips, or crusty bread.
