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Instant Pot® Buffalo Ranch Chicken Dip
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Buffalo ranch chicken dip: creamy, flavorful, with a crispy finish.
Ingredients:
  • 3 pounds skinless, boneless chicken breasts
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon garlic, minced
  • 0.25 cup full-fat coconut milk
  • 0.25 cup mayonnaise
  • 1 tablespoon ranch dressing mix
  • 0.5 cup hot sauce
  • 0.25 cup salted butter
  • 2 tablespoons apple cider vinegar
  • 0.25 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
Instructions:
  • Add chicken breasts, onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar to a multi-functional pressure cooker. Seal the lid, select high pressure, and set the timer for 20 minutes. Let the pressure build for 10 to 15 minutes.
  • Carefully quick-release pressure following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then shred the chicken using 2 forks.
  • Turn on saute setting and incorporate 1/4 cup nutritional yeast. Let it simmer for 5 minutes. Move to a serving dish and dust with the remaining 1 tablespoon nutritional yeast.
  • Present a colorful array of sliced celery, red and yellow bell peppers, and cucumbers as accompaniments for dipping.

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