Instant Pot Buffalo Chicken Jalapeno Dip
A quick and easy one-pot dip that's perfect for parties, adapted from Adventures of a Nurse. Note that cook time takes into account the amount of time it takes the pressure cooker to reach pressure. BEFORE YOU COOK THIS, PLEASE READ THE INSTRUCTION MANUAL THAT COMES WITH YOUR INSTANT POT/PRESSURE COOKER.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Calories 238 kcal
medium-large boneless skinless chicken breasts
just under 1 lb
full-fat cream cheese
stick salted butter
Frank's Red Hot sauce
seeded and diced
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.