32 lines
1.5 KiB
Markdown
32 lines
1.5 KiB
Markdown
Instant Pot Buffalo Chicken Dip
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# Ingredients
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- 8oz Cream Cheese (Philadelphia Cream Cheese)
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- 16oz Blue Cheese Dressing (Kens Blue Cheese)
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- 1/4 cup Hot Sauce (Franks Hot Sauce) – (1/4 cup for Mild Buffalo Dip – add more as you wish for more HEAT)
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- 2-3 cups chicken breast (approx 1.5lbs)
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- 4 cups chicken broth
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- 1/4 cup scallions (chives work nice too) & 3 stalks of scallion for garnish
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- Guacamole Chips and Corn Chips or Tortillas
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**What I used**
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- 1/2 cup blue cheese
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- 16oz creamed Cheese
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- 3/4 cup Buffalo Sauce
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# Directions
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- 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.
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**Alternate Method:** Grill, Bake, or Boil chicken breast is cooked throughout.
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- 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.
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**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.
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- Add the shredded chicken and continue to stir until the shredded chicken is completely coated in buffalo dip.
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- 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.
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**BUFFALO PIZZA** |