Instant Pot® Buffalo Ranch Chicken Dip

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.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 367 Calories

Ingredients

• 1 onion, chopped
• 2 stalks celery, chopped
• ¼ cup mayonnaise
• ¼ cup salted butter
• 1 tablespoon garlic, minced
• ½ cup hot sauce
• 2 tablespoons apple cider vinegar
• ¼ cup nutritional yeast
• 1 tablespoon nutritional yeast
• 1 yellow bell pepper, cut into strips
• 1 tablespoon ranch dressing mix
• ¼ cup full-fat coconut milk
• 3 pounds skinless, boneless chicken breasts
• 2 stalks celery, julienned
• 1 red bell peppers, cut into strips
• 1 fresh seeded cucumber, cut into strips

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.