Pressure-Cooker Buffalo Chicken Dip

TOTAL TIME: Prep/Cook Time: 20 minutes YIELD: 6 cups.

Ingredients

• 1 pound boneless skinless chicken breasts

• 1 cup Buffalo wing sauce

• 2 tablespoons unsalted butter

• 2 packages (8 ounces each) cream cheese, softened, cubed

• 1/2 cup ranch salad dressing

• 1/2 cup sour cream

• 2 cups shredded cheddar cheese, divided

• 5 tablespoons crumbled blue cheese

• 1 green onion, sliced

• Tortilla chips

Directions

• 1. 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°.

• 2. 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.

• Taste of Home recipe

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