Back in February, I mentioned my newfound love of my Instant Pot. In fact, the Instant Pot was my “Santa Clause Gift” to myself this past Christmas, and once I bought it, I needed to use it as much as I could. Chicken. Pork shoulder. Dried beans. Kamut (gross, btw). It all went in the Instant Pot. For months, our dinners were like one big tasty science experiment. I couldn’t get enough! My Instant Pot obsession has died down a little bit, though I still think it’s a great tool to help with weeknight dinners.
During this infatuation period, I spent hours (okay, more like minutes) Googling Instant Pot recipes. I found a recipe from Adventures of a Nurse that inspired me to try using my pot for more than just dinner. It was decidedly uncharacteristic, but I played around and ended up with a hybrid between a buffalo chicken dip and a jalapeño popper dip that I made when we used to grow jalapeños in our garden (and had about 50 to use up at once). The spice from the jalapeños and hot sauce is balanced by the creaminess of the cheese. It’s decadent, for sure, but perfect for parties (Fourth of July??). The cook time is almost completely inactive, so you can set the ingredients in the pot and basically forget about them until the timer goes off.
As with all Instant Pot recipes, follow the instruction manual for your pot. If you do not know how to use your Instant Pot, don’t use it until you read the manual first. You can sustain some pretty severe injuries from misuse.
Instant Pot Buffalo Chicken Jalapeno Dip
- 2 medium-large boneless skinless chicken breasts just under 1 lb
- 8 oz full-fat cream cheese
- 1 stick salted butter
- 7 tablespoons Frank's Red Hot sauce
- 3 large jalapeños seeded and diced
- 2 teaspoons garlic powder
- 1/2 cup sour cream
- 8 oz shredded Mexican blend cheese (can substitute a combination of Monterrey Jack and mild cheddar)
Put all ingredients except for the shredded Mexican cheese into the Instant Pot (or another electric pressure cooker).
Cook on high pressure for 15 minutes. When finished, (carefully) manually release the pressure.
Remove the chicken breasts, and shred them well with two forks. Add them back into the pot.
Add 8 oz shredded Mexican blend cheese, and stir to combine all of the ingredients.
Serve the dip in a decorative bowl with tortilla chips on the side.