Name: Buffalo Chicken Dip
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 large boneless, skinless chicken breasts (about 2 lbs); 1/2 cup chicken broth; 2 tbsp ranch seasoning mix; 2 tbsp spicy ranch seasoning mix; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp seasoned salt; 1 cup buffalo wing sauce; 16 oz cream cheese, softened; 3/4 cup ranch dressing; 2 cups shredded Colby Jack cheese; 2 tbsp sour cream; 2 tbsp spicy buffalo sauce

1

Place the chicken breasts in the inner pot of a pressure cooker.

2

Pour in just enough chicken broth to cover the bottom of the pot.

3

Season the chicken generously with ranch seasoning, spicy ranch seasoning, garlic powder, onion powder, and seasoned salt.

4

Pour the buffalo wing sauce over the seasoned chicken.

5

Secure the lid, and cook on manual high pressure for 7 minutes.

6

Once the cooking cycle is complete, let the pressure release naturally for 5 minutes (on the 'keep warm' setting), then perform a quick release for any remaining steam.

7

Carefully remove the cooked chicken from the pot and place it in a separate bowl. Shred the chicken using a hand mixer.

8

Return the shredded chicken to the pressure cooker with the cooking liquid.

9

Add the cream cheese, ranch dressing, and shredded cheese to the pot.

10

Stir everything together until the cream cheese and shredded cheese are fully melted and the dip is well combined.

11

Taste the dip and adjust if needed. For extra creaminess and flavor, add more ranch dressing, a spoonful of sour cream, and a bit of spicier buffalo sauce.

12

Stir again until smooth and serve warm.

Buffalo Chicken Dip

Ingredients

13 Ingredients

Instructions

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