If you like quick and easy recipes that are spicy, you’ll love this Instant-Pot Buffalo chicken dip. It’s super cheesy, easy and has that real Buffalo wing taste! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 pound boneless skinless chicken breasts
1 cup Buffalo wing sauce
2 tablespoons unsalted butter
2 packages (8 ounces each) cream cheese, softened, cubed
1/2 cup ranch salad dressing
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
5 tablespoons crumbled blue cheese
1 green onion, sliced
Tortilla chips
Directions
Place the first 3 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in cream cheese, salad dressing, sour cream and 1 cup cheddar cheese. Sprinkle top with remaining cheddar cheese, blue cheese and green onions. Serve with tortilla chips.
Ingredients
1 pound boneless skinless chicken breasts
1 cup Buffalo wing sauce
2 tablespoons unsalted butter
2 packages (8 ounces each) cream cheese, softened, cubed
1/2 cup ranch salad dressing
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
5 tablespoons crumbled blue cheese
1 green onion, sliced
Tortilla chips
Directions
Place the first 3 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in cream cheese, salad dressing, sour cream and 1 cup cheddar cheese. Sprinkle top with remaining cheddar cheese, blue cheese and green onions. Serve with tortilla chips.
