Instant Pot Buffalo Chicken Dip
Ingredients
-
3
tbsp
Unsalted butter
-
1
cup
Buffalo sauce
-
1
lb
Boneless skinless chicken breasts
-
2
tbsp
Ranch seasoning mix (optional)
-
8
oz
Cream cheese
-
1
cup
Cheddar cheese (shredded)
-
1
cup
Monterey jack cheese (shredded)
-
½
cup
Blue cheese (crumbled)
Instructions
- Heat the Instant Pot using the Saute function and melt the butter.
- Stir in the buffalo sauce.
- Add the chicken breast and coat it with the buffalo sauce, then sprinkle ranch seasoning if using.
- Attach the lid, set the valve to sealing, and cook on Manual high pressure for 12 minutes.
- Release the pressure manually and shred the chicken with forks.
- Return the shredded chicken to the pot and add cream cheese, cheddar cheese, Monterey jack cheese, and blue cheese.
- Use the Saute function again to stir until the cheeses are melted.
Nutrition Facts (estimated)
Servings
16
Calories
164
Total fat
13.4g
Total carbohydrates
2g
Total protein
11.6g
Sodium
0mg
Cholesterol
0mg
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