Instant Pot Buffalo Chicken Dip is quick, easy, super creamy and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Add buffalo sauce and ranch dressing to the instant pot. Add chicken. Close the instant pot and place the pressure valve in the sealed position. Set the pot on manual/high pressure and set the timer for 10 minutes.
After the time is up, let the pressure release naturally for 5 minutes (do not flip the valve). After 5 minutes, release the remaining pressure by flipping the valve. Careful as steam will come out of the top of the pot. Open the lid.
Using 2 forks shred the chicken. You can also use a hand mixer on low speed to shred the chicken.
Add cream cheese and ½ cup colby jack and ½ cup cheddar cheese (**reserve ¼ cup of each cheese) to the Instant Pot. Mix until melted and completely combined.
*Pre-heat oven to broil.
Transfer the dip to an oven safe baking dish. Add remaining shredded cheese over the top of the dip. Place in oven and broil for 5 minutes or until the cheese is melted and bubbly.
Remove from oven and top with chopped green onions. Serve warm with bread, chips, celery or carrot sticks!
*Broiling is optional. You can serve the dip straight out of the Instant Pot as well, without broiling.
**If you don't plan to broil the dip, add all the shredded cheese and mix well.
Nutrition per ½ cup serving: 267 calories, 21g fat, 5g carbohydrates, 17g protein (calculated using ⅓ less fat cream cheese - nutrition will vary based off ingredients used)
recipe from DomesticSuperhero.com