Instant Pot Buffalo Chicken Dip

Guys, I have made this dip almost every weekend since December. I wish I was joking. I don’t know what it is lately, but it just hits the spot!

I first tried this dip in college and the recipe called for canned chicken and bottled ranch. Since learning more about food I just can’t seem to stomach the canned chicken and think the bottled ranch just doesn’t compare to homemade.

After craving it one day I found this instant pot version from Adventures of a Nurse after a quick google search. The only thing I do differently is 5 oz of hot sauce vs 8 oz.  My sister-in-law made this in her IP and then put it in a casserole dish with blue cheese on top and broiled until melted! So if you’re looking for that little extra, maybe give that a try! Another option is buying mini pastry cups and putting a dollop of dip inside. Then top with crumbled blue cheese or green onion.

I mostly keep it simple and serve with chips and celery.

Instant Pot Buffalo Ranch Chicken Dip

Prep 2 minutes ∙ Cook 15 minutes ∙ Source Adventuresofanurse.com

Ingredients

• 1 pound chicken breast

• 1 packet ranch dip

• 5 oz Frank’s Red Hot Sauce

• 1 stick butter

• 16 oz cheddar cheese

• 8 oz cream cheese

Directions

Place chicken, cream cheese, butter, hot sauce, and packet of Ranch dip in your Instant Pot. (NOT the shredded cheese just yet)

Cook on manual high pressure for 15 minutes.

Do a quick Release

Shred chicken with fork or use your mixer to break it up.

Stir in cheddar cheese.

Serve with chips.

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