Instant Pot® Buffalo Chicken Dip Recipe

Ingredients

• 1 pound boneless skinless chicken breasts
• 1/2 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
• 1/2 cup ranch dressing
• 1 package (8 ounces) cream cheese, softened
• 1 cup shredded Cheddar cheese
• 2 tablespoons blue cheese crumbles, optional
• 2 tablespoons chopped green onion, optional

directions

1. PLACE chicken breast in instant pot. Mix RedHot Sauce and ranch; pour over chicken. Close lid. Set Valve to Seal.
2. SET to cook for 15 minutes on MEAT/STEW function. When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating directions.) Remove chicken and shred.
3. ADD cream cheese and shredded Cheddar to sauce in pot; stir until cheese is melted and mixture is smooth. Return shredded chicken to pot, stirring to mix well.
4. TOP with blue cheese crumbles and green onion, if desired. Serve with crackers, tortilla chips and/or veggie sticks.