Pressure Cooker Buffalo Chicken Dip
Ingredients(6)
boneless, skinless chicken breasts
1 pound
1 (1 oz.)
hot sauce
1 cup
cream cheese
8 ounces
unsalted butter
1 tablespoon
shredded cheddar cheese
2 cups
For safe meat preparation, reference the USDA website.
Steps(3)
- 1
Arrange chicken in the bottom of a pressure cooker. Season with
the dips mix. Add hot sauce, cream cheese and butter. - 2
Seal the lid and set the pressure cooker on manual high pressure for 15 minutes. When the time is up, do a quick release by carefully turning the pressure valve.
- 3
Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.
Multi-Cooker-Friendly Recipe Instructions
- 1
Arrange chicken in the inner pot of your multi-cooker. Season with the dips mix. Add hot sauce, cream cheese and butter. Close the lid, leaving it on venting, not sealing.
- 2
Press the slow cook button. Press the “adjust” button and change the heat setting to “normal.” Set the timer for 6 hours.
- 3
Shred the chicken with forks and stir in the cheddar cheese. Serve hot with vegetables, tortilla chips or potato chips.
* Always follow manufacturer’s instructions.
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