BUFFALO RANCH CHICKEN INSTANT POT RECIPES

Steps:

• Add chicken pieces, water and Frank's RedHot to the pot and stir to coat.
• Sprinkle ranch dip over the top, then dot with butter--do not stir.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
• When the time is up, quick-release the remaining pressure.
• Carefully remove the chicken from the pot to a cutting board and shred thoroughly (a hand mixer works great for this job).
• Return chicken to pot along with softened cream cheese and shredded cheeses. Stir until well blended, returning to SAUTE mode as needed.
• Serve hot garnished with a swirl of additional hot sauce alongside chips, sliced baguette or veggies.

Steps:

• Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot®). Add onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred chicken using 2 forks.
• Select saute setting and stir in 1/4 cup nutritional yeast. Simmer for 5 minutes. Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.
• Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.