Pressure Cooker Buffalo Chicken Dip

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Title: Pressure Cooker Buffalo Chicken Dip
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Pressure Cooker Buffalo Chicken Dip

Do a quick Release Shred chicken with fork or use your mixer to break it up. Pour the buffalo wing sauce excessive of the rooster and toss the rooster utilizing tongs to completely coat the rooster within the sauce.


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Suitable for Low Carb and Guten Free diets and easily adaptable for the Keto diet.

Pressure cooker buffalo chicken dip. Close the lid and seal making sure the vent is set to. The pot will take a few minutes to pressurize before it begins cooking. Cook on manual high pressure for 15 minutes.

Use more butter for a milder heat. Just add the chicken to the pressure cooker and top with Buffalo sauce or hot wing sauce like Franks butter and a little bit of water. Close the lid on the pressure cooker and turn the valve to sealing position.

Tips and Tricks for Pressure Cooker Shredded Buffalo Chicken. This spicy creamy dip is loaded with chicken and cooks up in just minutes in your pressure cooker. Mix in 4 ounces of cream cheese during shredding for a Hot Buffalo Chicken Dip.

The liquid will absorb during shredding. Seal and cook with high pressure for 12 minutes with quick release or until the chicken reaches 165ºF. Post includes Weight Watchers points.

This Instant Pot Buffalo Chicken dip is affordable and easy to make. Stir everything together before adding the chicken breast. Place chicken cream cheese butter hot sauce and a packet of Ranch dip in your Instant Pot.

Place the chicken in the bottom of the Crock-Pot Express Multi-Cooker insert. Place the rooster within the backside of the Crock-Pot Express Multi-Cooker insert. Then it all changes into a delicious hot dip.

Set to pressure-cook on high for 8 minutes. Transfer the cooked chicken to a bowl to shred and add the cream cheese to the buffalo sauce mixture. Medium heat is usually the perfect heat profile for most people.

More hot sauce will give a hotter flavor. Close the lid and seal ensuring the. Instructions Combine all ingredients in the Instant Pot.

Place chicken in a 6-quart Instant Pot and cover with Buffalo wing sauce and butter. When the cooking time has finished do a quick release and shred the chicken. Turn off the heat and add the buffalo sauce chicken broth and ranch seasoning.

Chicken releases a lot of water during pressure cooking so dont be tempted to add more liquid. Lock the lid and close the pressure-release valve. Set to a manual high time for 15 minutes.

Pour the buffalo wing sauce over the top of the chicken and toss the chicken using tongs to thoroughly coat the chicken in the sauce.


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