Instant Pot Buffalo Chicken Dip

By gbvampy1

Ingredients

• 3 large boneless skinless chicken breasts
• 1 12-ounce bottle hot wing sauce, like Franks
• 2 tablespoons water
• 3 tablespoons butter
• 1 8-ounce package cream cheese, softened
• 1/4 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese

Details

Servings 20
Preparation time 3mins
Cooking time 13mins

Preparation

Step 1

Add the chicken breasts to the Instant Pot, and pour hot sauce and water over chicken. Do not stir

Arrange butter over chicken. Cover with lid, turn vent to Sealing position, and hit PRESSURE COOK for 10 minutes

Pot will take a few minutes to pressurize, then cook for 10 minutes. Do a quick release OR allow 10 minute natural release, and quick release after that

When pin drops, open lid, add cream cheese and ranch dressing, and shred chicken with hand mixer until well blended. Or, remove chicken and shred with forks, then return to pot, and mix in ranch and cream cheese until mixture is well blended and creamy

Pour chicken dip into an oven-safe casserole dish, top with shredded cheese, and bake at 400 degrees for about 10 minutes or until dip is bubbling