PRESSURE COOKER BUFFALO CHICKEN DIP | HIDDEN VALLEY® RANCH
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
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
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
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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