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.
Course
Appetizer
Cuisine
American
Keyword
buffalo chicken, instant pot
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings12
Calories238kcal
AuthorDiana
Ingredients
2medium-large boneless skinless chicken breastsjust under 1 lb
8ozfull-fat cream cheese
1stick salted butter
7tablespoonsFrank's Red Hot sauce
3large jalapeƱosseeded and diced
2teaspoonsgarlic powder
1/2cupsour cream
8ozshredded Mexican blend cheese(can substitute a combination of Monterrey Jack and mild cheddar)
Instructions
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.