Instant-Pot Buffalo Chicken Dip

3 large boneless, skinless chicken breasts
1 12-oz bottle hot wing sauce
2 tablespoons water
3 tablespoons butter
1 8-oz package cream cheese, soft
ΒΌ cup ranch dressing

  1. Add chicken, hot sauce and water to the instant pot. Arrange butter over chicken.

  2. Cover with lid and pressure cook for 10 minutes.

  3. After pressure releases, add cream cheese and ranch dressing. Shred chicken with a fork until everything is blended.

  4. Optionally, move dip into a casserole dish and top with shredded cheddar and mozzarella cheeses and bake at 400F for 10 minutes.



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