Instant Pot Buffalo Ranch Chicken Dip Food
INSTANT POT BUFFALO RANCH CHICKEN DIP
Instant Pot Buffalo Ranch Dip using Chicken Breast really is an amazing treat Creamy, Spicy and Cheesy with the Buffalo Flavor This really is a perfect chicken dip.
Provided by Adventures of a Nurse
Categories Instant Pot Recipes
Time 17m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 358 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 29 grams fat, Fiber 0 grams fiber, Protein 22 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 411 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
INSTANT POT® NO-STRESS BUFFALO CHICKEN DIP
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
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 RANCH CHICKEN DIP
This Buffalo ranch chicken dip is a little more 'juicy' than a traditional dip with cheese, but the flavor is rich and layered! If you like, finish in an oven-safe dish to thicken and get crispy edges.
Provided by Angela Sackett Superhotmama
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 7.7 g, Cholesterol 121.5 mg, Fat 18.5 g, Fiber 2.4 g, Protein 41.6 g, SaturatedFat 7.3 g, Sodium 621.4 mg, Sugar 2.4 g
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