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Confetti Egg Salad
| Prep Time | 0 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 Buffalo-style hot sauce
- 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
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Instructions
- Add chicken pieces, water and Buffalo sauce 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!