Pressure Cooker Buffalo Chicken Dip Recipes

PRESSURE-COOKER BUFFALO CHICKEN DIP

Pressure-Cooker Buffalo Chicken Dip image

If you like quick and easy recipes that are spicy, you'll love this Instant-Pot Buffalo chicken dip. It's super cheesy, easy and has that real Buffalo wing taste! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 6 cups.

Number Of Ingredients 10

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

Steps:

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°., 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.

Nutrition Facts :

PRESSURE COOKER CRACK CHICKEN DIP

Pressure Cooker Crack Chicken Dip image

Pressure cooker crack chicken dip is the best appetizer ever! Served with chips or with bruschetta it's a cream cheese chicken snack your party guests will love.

Provided by The Typical Mom

Categories Appetizer Snack

Number Of Ingredients 7

Ingredients

1.5 lbs chicken (boneless skinless breasts or thighs, medium size, cut in half lengthwise)
1 block cream cheese (softened / room temperature, cut into large chunks)
1/2 large onion (diced)
1 package ranch dressing mix (dry, 1 ounce)
5 slices bacon (diced, precooked)
2 c cheddar cheese (shredded)
1/2 c chicken broth

Steps:

This can be made in a pressure cooker or on the stovetop on low/medium heat. Add medium chicken breasts or thighs that have been halved, cream cheese cut into smaller chunks, ranch dressing dry mix, diced onions and broth into pot.
Simmer on low heat with lid on until chicken is cooked through and so tender it shreds with 2 forks. Then remove from heat, shred chicken and stir so clumps of cream cheese become smooth with the rest of the ingredients.
For pressure cookers put on the lid and close steam valve. Set to high for 15 minutes followed by a quick release. Then shred chicken and stir so cream cheese becomes smooth and chicken is coated. Turn pot off.
In both cases stir in shredded cheese, it will melt quickly. Stir in precooked bacon at this time.
Keep in mind this thickens A LOT when it cools so you may not want to add anything. Allow to cool for at least 10 minutes to allow thickening. Transfer to serving bowl with chips or baguette sliced pieces.
If you want it thicker set to saute low and you can whisk together 1 tsp of cornstarch with 2 tsp cold water until smooth and dump that in. Allow to bubble for 1 minute, then turn off or remove from heat. This will continue to thicken as it cools.

Nutrition Facts : ServingSize 1 oz, Calories 205 kcal, Carbohydrate 2 g, Protein 13 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 415 mg, Fiber 1 g, Sugar 1 g

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