CHICKEN DIP INSTANT POT RECIPES
INSTANT POT® NO-STRESS BUFFALO CHICKEN DIP RECIPE | ALLRECIPES
Want to make Buffalo chicken dip and all you have is frozen chicken? No stress, just cook the frozen chicken breasts in a pressure cooker such as an Instant Pot®, start to finish in 30 minutes. Instructions for thawed chicken are included.
Provided by bd.weld
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 servings
Number Of Ingredients 8
Steps:
- Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
- Select Saute function. Add cream cheese, sriracha, ranch dressing, and chile-garlic sauce. Return shredded chicken to the pot. Slowly add Cheddar cheese, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.
Nutrition Facts : Calories 242.8 calories, CarbohydrateContent 3.1 g, CholesterolContent 65.3 mg, FatContent 19 g, FiberContent 0.4 g, ProteinContent 14.2 g, SaturatedFatContent 9.2 g, SodiumContent 818.7 mg, SugarContent 0.9 g
INSTANT POT BUFFALO CHICKEN DIP RECIPE | SOUTHERN LIVING
Here's yet another good reason to own an Instant Pot—this incredible party dip inspired by Buffalo-style chicken wings.
Provided by Melissa Gray
Total Time 40 minutes
Number Of Ingredients 8
Steps:
- Place chicken breasts in a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Stir together hot sauce and ranch in a small bowl, pour over chicken. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 5 to 10 minutes for cooker to come up to pressure before cooking begins.) When cooking has finished, turn OFF, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 2 to 5 minutes. Remove lid from cooker. Transfer chicken to a plate, and shred with 2 forks.
- Whisk together cream cheese and 1 cup of the Cheddar cheese in multicooker bowl until cheese is melted, and mixture is smooth. Return shredded chicken to cheese mixture, stirring until combined.
- Preheat oven to broil, position rack 6 inches from heating element. Transfer chicken mixture into a 2-quart baking dish; sprinkle with blue cheese and remaining ½ cup Cheddar cheese. Broil until cheese is melted and mixture is bubbly, 2 to 3 minutes. Let cool 5 minutes before serving. Garnish with chives. Serve with chips, celery, and/or carrots.
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INSTANT POT BUFFALO CHICKEN DIP RECIPE | SOUTHERN LIVING
Here's yet another good reason to own an Instant Pot—this incredible party dip inspired by Buffalo-style chicken wings.
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- Preheat oven to broil, position rack 6 inches from heating element. Transfer chicken mixture into a 2-quart baking dish; sprinkle with blue cheese and remaining ½ cup Cheddar cheese. Broil until cheese is melted and mixture is bubbly, 2 to 3 minutes. Let cool 5 minutes before serving. Garnish with chives. Serve with chips, celery, and/or carrots.
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Calories 367.3 calories per serving
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