Instant Pot® Buffalo Ranch Chicken Dip Recipe

Name: Instant Pot® Buffalo Ranch Chicken Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds skinless, boneless chicken breasts; 1 onion, chopped; 2 stalks celery, chopped; 1 tablespoon garlic, minced; 1/4 cup full-fat coconut milk; 1/4 cup mayonnaise; 1 tablespoon ranch dressing mix; 1/2 cup hot sauce; 1/4 cup salted butter; 2 tablespoons apple cider vinegar; 1/4 cup nutritional yeast; 1 tablespoon nutritional yeast; For Dipping:; 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

Servings: persons

3 pounds skinless, boneless chicken breasts
1 onion, chopped
2 stalks celery, chopped
1 tablespoon garlic, minced
1/4 cup full-fat coconut milk
1/4 cup mayonnaise
1 tablespoon ranch dressing mix
1/2 cup hot sauce
1/4 cup salted butter
2 tablespoons apple cider vinegar
1/4 cup nutritional yeast
1 tablespoon nutritional yeast
For Dipping:
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

1
Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot(R)). 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.

827

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 pounds skinless, boneless chicken breasts, 1 onion, chopped, 2 stalks celery, chopped, 1 tablespoon garlic, minced, and more.

Yes, Instant Pot® Buffalo Ranch Chicken Dip falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Instant Pot® Buffalo Ranch Chicken Dip

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