Imported from Joplin

recipes/instant_pot/instant-pot-buffalo-chicken-dip.md

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+Instant Pot Buffalo Chicken Dip
+
+# Ingredients
+
+- 8oz Cream Cheese (Philadelphia Cream Cheese)
+- 16oz Blue Cheese Dressing (Kens Blue Cheese)
+- 1/4 cup Hot Sauce (Franks Hot Sauce) – (1/4 cup for Mild Buffalo Dip – add more as you wish for more HEAT)
+- 2-3 cups chicken breast (approx 1.5lbs)
+- 4 cups chicken broth
+- 1/4 cup scallions (chives work nice too) & 3 stalks of scallion for garnish
+- Guacamole Chips and Corn Chips or Tortillas
+
+**What I used**
+
+- 1/2 cup blue cheese
+- 16oz creamed Cheese
+- 3/4 cup Buffalo Sauce
+
+# Directions
+
+- Add chicken and broth to the pressure cooker. Manually set the time between 10-12 min. After the 10-12 min, quick release and remove the chicken to a side plate. Let the chicken relax for 5-10 minutes and shred with 2 forks.
+
+**Alternate Method:** Grill, Bake, or Boil chicken breast is cooked throughout.
+
+- Wash the Pot. Set the pressure cooker for slow cook. In the clean pressure cooker pot add cream cheese, blue cheese and hot sauce. After 5-10 min give the dip a nice big stir to mix up all of the dip ingredients.
+
+**Alternative Method:** On the stove top use a low/low medium flame for 5-10 minutes to heat up and melt all of the cheeses and hot sauce together.
+
+- Add the shredded chicken and continue to stir until the shredded chicken is completely coated in buffalo dip.
+- Transfer the buffalo dip to a serving bowl. Add scallions to the top. Add chips along the perimeter of the bowl and add 3 stalks of scallions for garnish.
+
+**BUFFALO PIZZA**