Instant Pot Buffalo Ranch Chicken Dip Recipes

INSTANT POT BUFFALO RANCH CHICKEN DIP

Steps:

• Place the chicken, cream cheese, butter, hot sauce, and a packet of Ranch dip in your Instant Pot.
• Cook on manual high pressure for 15 minutes.
• Do a quick release
• Shred chicken with a fork or use your mixer to shred it up.
• Stir in cheddar cheese.
• Serve with chips.

INSTANT POT® BUFFALO RANCH CHICKEN DIP

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.

INSTANT POT BUFFALO CHICKEN DIP RECIPE

Steps:

• Gather the ingredients.
• Place the chicken breasts in the Instant Pot, followed by the hot sauce, butter, and ranch dressing. Do not stir.
• Lock the Instant Pot lid in place, ensuring the pressure-release knob is in the sealing position (automatic in some models). Set the timer for 12 minutes, high pressure. When the time is up, let the pressure come down naturally for 5 minutes, then do a quick release by carefully releasing the remaining pressure. Remove the chicken to a plate and shred with 2 forks. Set aside.
• Select the low sauté function, then add the cream cheese and shredded cheddar. Cook, stirring, until the cheese is melted. (Alternatively, you can use an immersion blender for an ultra-smooth sauce.) Stir the shredded chicken into the sauce, then switch to the warm setting.
• Keep the dip on the warm setting in Instant Pot or transfer to a serving bowl. Top with blue cheese crumbles, and scallions, if desired. Serve the Buffalo chicken dip with an assortment of vegetable dippers , sturdy crackers, chips, or crusty bread .

INSTANT POT® BUFFALO CHICKEN DIP

Steps:

• PLACE chicken breast in instant pot. Mix RedHot Sauce and ranch; pour over chicken. Close lid. Set Valve to Seal.
• SET to cook for 15 minutes on MEAT/STEW function. When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer's manual for safe operating directions.) Remove chicken and shred.
• ADD cream cheese and shredded Cheddar to sauce in pot; stir until cheese is melted and mixture is smooth. Return shredded chicken to pot, stirring to mix well.
• TOP with blue cheese crumbles and green onion, if desired. Serve with crackers, tortilla chips and/or veggie sticks.

BUFFALO RANCH CHICKEN DIP

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.

INSTANT POT BUFFALO CHICKEN DIP

Steps:

• Add hot sauce, water and ranch dressing packet to the Instant Pot and mix. Add chicken and cover with the sauce. Put lid on, set to sealing and cook on manual high pressure for 12 minutes. If you are using frozen chicken, set it for 20-25 minutes (depending on the thickness of chicken). Once timer goes off, let it naturally release the pressure for 10 minutes and then quick pressure release the rest. Shred chicken. I did it directly in the pot, but you could remove it to shred. Once chicken is shredded, stir around to make sure it's covered. Add cream cheese and shredded cheese mixture and mix until everything is combined and creamy. Change the Instant Pot to sauté and stir until desired consistency. At this point, you could either: Serve it as is Place in an oven-safe dish Or use an Air Fryer lid. If you want to use an Air Fryer lid, sprinkle mozzarella cheese on top and cook at 400 for about five minutes. If you want to put it in the oven, heat your oven to 350 degrees, pour the dip into an oven-safe dish, sprinkle with mozzarella cheese, and bake for ten minutes. Broil for one. Top with sliced green onions and serve with your choice of dippers.

PRESSURE-COOKER BUFFALO CHICKEN DIP

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.