Buffalo chicken dip made in the Instant Pot Pressure cooker, I saw a recipe online similar but I didn't follow it because I only had a portion of the recipe so I made up the rest that came out pretty good.
Based on a popular online recipe
Cube chicken thighs so they cook faster and shred easier.
In the pressure cooker add the chicken, water, meat tenderizer and about 1/3 cup of the hot sauce.
Set the pressure cooker to manual high for 12 mins.
When the time is up, release the pressure, after the mix cools enough, drain the juice, but keep it for later use.
I used a chop/mixer to shred the chicken after the chicken is fully shredded add the cream cheese and stir until the cream cheese is melted and everything is well mixed. Now add the ranch dressing, shredded cheese and most of the hot sauce. Stir till everything is well mixed. Add the green onion, stir. Add some of the saved juice from earlier to thin out the dip. Set the pressure cooker to slow cook and put the lid back on until your ready.
Serve with tortilla chips, best served warm
Tenderizer is not needed but helps the chicken shred. Saving the juice from the first cook will give you flavored water to thin dip out. Don't use the entire bottle of hot sauce, use most and leave some to adjust the heat level, you can always add more. I added the green onions at the end so i can adjust the flavor at the end.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 355 | ||
Calories from Fat: 281 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.3g | 42 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 76.3mg | 23 % | |
Sodium 901.6mg | 31 % | |
Potassium 104.3mg | 3 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.2g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 355
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