Instant Pot Buffalo Chicken Dip
This Instant Pot Buffalo chicken dip is easy to make if all you have is frozen chicken breasts. They cook with broth in a pressure cooker for just 30 minutes, are shredded, and then combined with cream cheese, Sriracha, ranch dressing, chile-garlic sauce, and cheese for a tasty Buffalo dip. Instructions for thawed chicken are included.
frozen chicken breasts
2
(8 ounce)
chicken broth
1
cup
cream cheese
8
ounces
sriracha sauce
½
cup
ranch dressing
½
cup
chile-garlic sauce (Optional)
1
tablespoon
shredded Cheddar cheese
2
cups
green onion, thinly sliced
1
 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 the 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 Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.
