Instant Pot Buffalo Chicken Dip - Little Sunny Kitchen

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Nutrition Label

–+ servings

Prep Time 10

Cook Time 20

Total Time 30

Dump all of the ingredients in the Instant Pot (except for the cream cheese and cheddar cheese).
Cover with the lid and pressure cook on high for 15 minutes, then after the cooking has finished, do a quick release.
Remove the chicken and shred it.
Add softened cream cheese to the sauce whisk it in, then add ½ cup of cheddar cheese and whisk until it has melted and the sauce is creamy.
Add in the shredded chicken, and give everything a good mix. You can also add some chopped green onions if you like.
Transfer to a pie dish or any ovenproof dish, top with ½ cup of cheese, and place under the broiler until the cheese has melted.
Garnish with chopped green onions, and blue cheese crumbles if desired.
Serve with fresh celery sticks and Ritz crackers.

This recipe was tested in a 6-quart Instant Pot.
If you want to make a smaller batch of this dip, I recommend that you use the pot in pot method to avoid getting a BURN message. To do this, use a heat-proof serving dish and place all of the ingredients in it. Insert the trivet in the stainless steel insert and add 1 cup of water. Place the dish with the ingredients on the trivet, and pressure cook. Use kitchen mitts to take the dish out of the pot once it’s done cooking.
I added ranch seasoning to my dip for extra flavor, it's optional but strongly recommended.
Nutrition values are calculated per portion assuming that this dip makes 12 portions. Excluding the blue cheese crumbles.