BUFFALO CHICKEN DIP IN PRESSURE COOKER RECIPES

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PRESSURE COOKER BUFFALO CHICKEN DIP | HIDDEN VALLEY® RANCH



Pressure Cooker Buffalo Chicken Dip | Hidden Valley® Ranch image

Pressure Cooker Buffalo Chicken Dip

Provided by Hidden Valley

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 6

1 pound chicken breasts
1 (1 oz.) Hidden Valley Original Ranch Dips Mix
1 cup hot sauce
8 ounces cream cheese
1 stick unsalted butter
2 cups shredded cheddar cheese

Steps:

  • Arrange chicken in the bottom of a pressure cooker. Season with
    the dips mix. Add hot sauce, cream cheese and butter.

  • Seal the lid and set the pressure cooker on manual high pressure for 15 minutes. When the time is up, do a quick release by carefully turning the pressure valve.

  • Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.

Nutrition Facts : Calories 520

PRESSURE-COOKER BUFFALO CHICKEN DIP RECIPE: HOW TO MAKE IT



Pressure-Cooker Buffalo Chicken Dip Recipe: How to Make It image

If you like quick and easy recipes that are spicy, you'll love this Instant-Pot Buffalo chicken dip. It's super cheesy and easy. and it has that real Buffalo wing taste! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 cups.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 173 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 502mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 8g protein.

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