Instant Pot® Buffalo Ranch Chicken Dip
Share recipe
Description
This Buffalo ranch chicken dip is a little more 'juicy' than a traditional dip with cheese, but the flavor is rich and layered! If you like, finish in an oven-safe dish to thicken and get crispy edges.
Ingredients
- 3 pounds skinless, boneless chicken breasts
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon garlic, minced
- ¼ cup full-fat coconut milk
- ¼ cup mayonnaise
- 1 tablespoon ranch dressing mix
- ½ cup hot sauce
- ¼ cup salted butter
- 2 tablespoons apple cider vinegar
- ¼ cup nutritional yeast
- 1 tablespoon nutritional yeast
- 2 stalks celery, julienned
- 1 red bell peppers, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 fresh seeded cucumber, cut into strips
Directions
- 1. Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot®). Add onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- 2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Shred chicken using 2 forks.
- 3. Select saute setting and stir in 1/4 cup nutritional yeast. Simmer for 5 minutes. Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.
- 4. Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.
Nutrition Facts
serving: 8 servings
calories: 367.3 kcal
carbohydrates: 7.7 g
protein: 41.6 g
saturated fat: 7.3 g
cholesterol: 121.5 mg
sodium: 621.4 mg
fiber: 2.4 g
sugar: 2.4 g
Categories