INSTAPOT BUFFALO CHICKEN DIP RECIPES

Steps:

• Place the buffalo chicken sauce, water and chicken in your IP and set to Pressure Cook or Manual for 7 minutes.
• Natural release and then shred the chicken using two forks.
• Stir in the cheese and dressing, if using.
• Scoop the buffalo dip into your serving dish and serve with chips or veggies for dipping.

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.