Instant Pot No Stress Buffalo Chicken Dip Recipes

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INSTANT POT® NO-STRESS BUFFALO CHICKEN DIP



Instant Pot® No-Stress Buffalo Chicken Dip image

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

Time 45m

Yield 12

Number Of Ingredients 8

2 (8 ounce) frozen chicken breasts
1 cup chicken broth
8 ounces cream cheese
½ cup sriracha sauce
½ cup ranch dressing
1 tablespoon chile-garlic sauce
2 cups shredded Cheddar cheese
1 green onion, thinly sliced

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, Carbohydrate 3.1 g, Cholesterol 65.3 mg, Fat 19 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 9.2 g, Sodium 818.7 mg, Sugar 0.9 g

INSTANT POT BUFFALO CHICKEN DIP RECIPE



Instant Pot Buffalo Chicken Dip Recipe image

Instant Pot Buffalo chicken dip is one of the easiest (and fastest) snacks around. Combine your favorite hot sauce with ranch, cream cheese, and shredded cheddar to make the ultimate party dip.

Provided by Diana Rattray

Categories     Appetizer     Snack

Time 32m

Number Of Ingredients 10

1 pound boneless chicken breasts
1/2 cup hot sauce, combined with 1 tablespoon water
2 tablespoons butter
1/2 cup ranch dressing
8 ounces cream cheese, room temperature
1 cup shredded cheddar cheese
1/4 cup blue cheese crumbles, optional
2 tablespoons thinly sliced green onions, optional
Vegetable Sticks, such as carrots, celery, green onions, and mini cucumbers, for serving, optional
Crackers, potato chips, tortilla chips, or crusty bread slices, for serving, optional

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 .

Nutrition Facts : Calories 264 kcal, Carbohydrate 3 g, Cholesterol 79 mg, Fiber 0 g, Protein 18 g, SaturatedFat 9 g, Sodium 290 mg, Sugar 2 g, Fat 20 g, UnsaturatedFat 0 g

INSTANT POT BUFFALO CHICKEN DIP



Instant Pot Buffalo Chicken Dip image

Provided by Katie Clark

Categories     Instant Pot

Time 45m

Number Of Ingredients 9

1 lb chicken breast, uncooked
1/2 12 ounce bottle Franks RedHot Buffalo Sauce
1/4 cup water
1 Ranch Dressing Mix packet
8 ounces cream cheese, softened
1/2 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
Additional 1/4-1/2 cup shredded mozzarella
Sliced Green onions

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.

Nutrition Facts : Calories 186 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 755 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

PRESSURE-COOKER BUFFALO CHICKEN DIP



Pressure-Cooker Buffalo Chicken Dip image

If you like quick and easy recipes that are spicy, you'll love this Instant-Pot Buffalo chicken dip. It's super cheesy, easy and has that real Buffalo wing taste! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 6 cups.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts
1 cup Buffalo wing sauce
2 tablespoons unsalted butter
2 packages (8 ounces each) cream cheese, softened, cubed
1/2 cup ranch salad dressing
1/2 cup sour cream
2 cups shredded cheddar cheese, divided
5 tablespoons crumbled blue cheese
1 green onion, sliced
Tortilla chips

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.

Nutrition Facts :

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