Buffalo Chicken Dip - Pressure Cooker
- Preparing Time: 10 minutes
- Total Time: 45 minutes
- Served Person: 24
- 1 cup water
- 4 cups shredded cheddar cheese
- 12 boneless chicken thighs cubed
- 2 pack cream cheese
- 12 oz franks hot sauce
- 1 bunch green onion chopped
- 16 oz ranch dressing
- 1 tablespoon meat tenderizer
- Carbohydrate 2.34596954751352 g
- Cholesterol 76.3163901453333 mg
- Fat 31.2519156707865 g
- Fiber 0.101548669330314 g
- Protein 14.4773187356281 g
- Saturated Fat 12.3759423533922 g
- Serving Size 1 1 Serving (133g)
- Sodium 901.613952170395 mg
- Sugar 2.24442087818321 g
- Trans Fat 14.2249910820579 g
- Calories 355 calories
Based on a popular online recipe Cube chicken thighs so they cook faster and shred easier. In the pressure cooker add the chicken, water, meat tenderizer and about 1/3 cup of the hot sauce. Set the pressure cooker to manual high for 12 mins. When the time is up, release the pressure, after the mix cools enough, drain the juice, but keep it for later use. I used a chop/mixer to shred the chicken after the chicken is fully shredded add the cream cheese and stir until the cream cheese is melted and everything is well mixed. Now add the ranch dressing, shredded cheese and most of the hot sauce. Stir till everything is well mixed. Add the green onion, stir. Add some of the saved juice from earlier to thin out the dip. Set the pressure cooker to slow cook and put the lid back on until your ready. Serve with tortilla chips, best served warm
