Instant Pot® Buffalo Ranch Chicken Dip
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
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1 onion, chopped
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2 stalks celery, chopped
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1 tablespoon garlic, minced
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1/4 cup full-fat coconut milk
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1/4 cup mayonnaise
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1 tablespoon ranch dressing mix
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1/2 cup hot sauce
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1/4 cup salted butter
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2 tablespoons apple cider vinegar
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1/4 cup nutritional yeast
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1 tablespoon nutritional yeast
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2 stalks celery, julienned
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1 red bell peppers, cut into strips
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1 yellow bell pepper, cut into strips
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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.