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Instant Pot Spicy Buffalo Chicken Dip

I love making this spicy buffalo chicken dip. It is so easy to throw together on a short notice and extremely delicious. I normally make this at my kids soccer parties, or when I have pot lucks, and of course during Super Bowl parties.
The recipe is very cheesy, delicious, and scores major points with all my guests. I pressure cook the chicken in the instant pot, mix all the ingredients and then bake it.
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Prep Time 2 minutes
Cook Time 50 minutes
Total Time 52 minutes
Servings: 10
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1.5 lbs chicken breasts (2 breasts) (roughly 2.5 cups when shredded)
  • 1 cup water
  • 1 cup ranch dressing
  • 13 oz bottle hot wing sauce
  • 1 cup sharp shredded cheddar cheese
  • 8 oz cream cheese softened
  • 1/4 cup shredded mozzarella cheese
  • 3/4 cup Monterrey jack shredded cheese
  • 1 tbsp oil for greasing the pan

Method
 

  1. Select manual on the instant pot for ten minutes. (will take about 6 minutes for the pressure to build up).
  2. Add 1 cup water and 2 chicken breasts and turn on manual/high pressure for 10 minutes. When done quick release.
  3. Open the lid and transfer the chicken breasts to a plate. Use 2 forks to shred.
  4. Preheat oven to 350° degrees and grease a 8 to 9 inch baking dish.
  5. Meanwhile, in a bowl, mix shredded chicken, hot wing sauce, and ranch. Add half quantity of the cheddar and Monterrey jack cheese. Add the cream cheese and stir.
  6. Transfer the mixture into the baking dish and even out the top. Add the remaining 2 cheeses and all of the mozzarella cheese on the top.
  7. Bake uncovered for 35 minutes or until the cheese is brown and bubbly.
  8. Serve with tortilla chips, carrots, celery or crackers.