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Risotto with Lemon and Shrimp
Buffalo Ranch Chicken Dip
| By : |
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
8 - 12 minutes
|
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast cut into
6 pieces - 1/4 cup Water
- 1 cup Frank's RedHot
- 1 1 oz package ranch seasoning mix
- 4 tbsp butter cut into
4-6 pieces - 8 oz cream cheese softened
- 1 cup shredded cheddar-jack cheese
- Additional Buffalo hot sauce for garnish
Ingredients
|
Instructions
- Add chicken pieces, water and Frank's RedHot to the pot and stir to coat.
- Sprinkle ranch dip over the top, then dot with butter--do not stir.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and shred thoroughly (a hand mixer works great for this job).
- Return chicken to pot along with softened cream cheese and shredded cheeses. Stir until well blended, returning to SAUTE mode as needed.
- Serve hot garnished with a swirl of additional hot sauce alongside chips, sliced baguette or veggies.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Easy to make and delicious!
I decreased the hot sauce to about 2/3 c which was a good choice for me. My husband just loved this!
I made this for New Years Eve.. it was a huge hit! Someone else brought a Buffalo chicken dip… it was more Pureed and had blue cheese on top. I’m from Buffalo and I love blue cheese, but not everyone does. Would def make again!
Absolutely fabulous!! Amazing yummy taste!! I did not use a cup of hot sauce that is way too spicy for our family. I used a quarter cup and it was perfect!
We make this almost every weekend! So easy and so tasty!
Great every time!