PRESSURE-COOKER BUFFALO CHICKEN DIP
If you like quick and easy recipes that are spicy, you'll love this Instant-Pot Buffalo chicken dip. It's super cheesy, easy and has that real Buffalo wing taste! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 cups.
Number Of Ingredients 10
Steps:
- Place the first 3 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°., Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in cream cheese, salad dressing, sour cream and 1 cup cheddar cheese. Sprinkle top with remaining cheddar cheese, blue cheese and green onions. Serve with tortilla chips.
Nutrition Facts :
INSTANT POT® NO-STRESS BUFFALO CHICKEN DIP
Want to make Buffalo chicken dip and all you have is frozen chicken? No stress, just cook the frozen chicken breasts in a pressure cooker such as an Instant Pot®, start to finish in 30 minutes. Instructions for thawed chicken are included.
Provided by bd.weld
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
- Select Saute function. Add cream cheese, sriracha, ranch dressing, and chile-garlic sauce. Return shredded chicken to the pot. Slowly add Cheddar cheese, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.
Nutrition Facts : Calories 242.8 calories, Carbohydrate 3.1 g, Cholesterol 65.3 mg, Fat 19 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 9.2 g, Sodium 818.7 mg, Sugar 0.9 g
INSTANT POT BUFFALO CHICKEN DIP
Steps:
- Add hot sauce, water and ranch dressing packet to the Instant Pot and mix. Add chicken and cover with the sauce. Put lid on, set to sealing and cook on manual high pressure for 12 minutes. If you are using frozen chicken, set it for 20-25 minutes (depending on the thickness of chicken). Once timer goes off, let it naturally release the pressure for 10 minutes and then quick pressure release the rest. Shred chicken. I did it directly in the pot, but you could remove it to shred. Once chicken is shredded, stir around to make sure it's covered. Add cream cheese and shredded cheese mixture and mix until everything is combined and creamy. Change the Instant Pot to sauté and stir until desired consistency. At this point, you could either: Serve it as is Place in an oven-safe dish Or use an Air Fryer lid. If you want to use an Air Fryer lid, sprinkle mozzarella cheese on top and cook at 400 for about five minutes. If you want to put it in the oven, heat your oven to 350 degrees, pour the dip into an oven-safe dish, sprinkle with mozzarella cheese, and bake for ten minutes. Broil for one. Top with sliced green onions and serve with your choice of dippers.
Nutrition Facts : Calories 186 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 755 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
INSTANT POT® BUFFALO RANCH CHICKEN DIP
This Buffalo ranch chicken dip is a little more 'juicy' than a traditional dip with cheese, but the flavor is rich and layered! If you like, finish in an oven-safe dish to thicken and get crispy edges.
Provided by Angela Sackett Superhotmama
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot®). Add onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred chicken using 2 forks.
- Select saute setting and stir in 1/4 cup nutritional yeast. Simmer for 5 minutes. Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.
- Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 7.7 g, Cholesterol 121.5 mg, Fat 18.5 g, Fiber 2.4 g, Protein 41.6 g, SaturatedFat 7.3 g, Sodium 621.4 mg, Sugar 2.4 g
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