Instant Pot Buffalo Chicken Dip

About This Recipe

Shredded pressure cooker chicken in a rich and creamy buffalo cheese sauce.

Ingredients

• 1 lb Boneless Skinless Chicken Breast
• 1 Tbsp 16g Olive Oil
• 1 large (350g Yellow Onion, diced)
• 5 cloves 30g Garlic, minced
• 2 Tbsp Ranch Seasoning
• 1/2 C 120g Buffalo Sauce
• 4 oz Chicken Broth
• 8 oz Fat Free or Reduced Fat Cream Cheese (room temp)
• 3/4 C 84g Shredded Cheddar

Instructions

1. Use the Instant Pot's sauté function to cook the onion and garlic in the olive oil for 8-10 minutes until soft.
2. Turn off the heat and add the buffalo sauce, chicken broth, and ranch seasoning. Stir everything together before adding the chicken breast.
3. Seal and cook with high pressure for 12 minutes with quick release or until the chicken reaches 165ºF.
4. Transfer the cooked chicken to a bowl to shred and add the cream cheese to the buffalo sauce mixture. Once the cream cheese is fully incorporated, add the shredded chicken back and stir together.
5. Top with the shredded cheddar and use the broil function* for 8-10 minutes until the cheese is melted and bubbly. Serve with fresh green onion and your choice of chips.