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**