Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken breast
  • 1 cup buffalo wing sauce, ((see notes for recipe))
  • 3/4 cup ranch dressing
  • 3/4 cup shredded colby jack cheese
  • 3/4 cup shredded cheddar cheese
  • 8 ounces cream cheese, (softened)
  • 3 stalks green onions, (chopped)

Instruction

  • 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 1/2 cup colby jack and 1/2 cup cheddar cheese (**reserve 1/4 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!