Family time means fun and snacks, here is  a great dip to try



2 Tablespoons of Olive Oil

8 ounces of cream cheese cut into cubes

1/4- 1/2 C of Hot Sauce (how hot do you like things? )

12.5 ounce Can Chicken Breast Meat drained

Green Onion chopped for topping

2 Tablespoons of Sour Cream

1 package of Ranch Mix

In a medium mixing bowl, combine drained chicken meat, and hot sauce. Use the tines of fork to break apart and then mix thoroughly. Next add in ranch and sour cream and mix well again.

Prepare the Instant Pot by placing Olive Oil into Instant Pot Liner. Next add in cream cheese that has been cut into pieces (it softens faster in small pieces, you can leave whole too)

Press Sauté. Sauté for about 3 -4 minutes to soften the cheese and then turn off sauté.

It's time to add in the chicken mixture (not the shredded cheese)

Mix chicken and cream cheese mixtures together.

Place lid on Instant Pot & Seal.

Now program manual – Pressure Cooker and 4 minutes

Immediately release Pressure.

Transfer mixture to mixing bowl (or pour shredded cheese atop immediately but do not mix until it gets into a mixing bowl.)

Once in mixing bowl add the shredded cheese (if you did not add it when you took off the lid.)

The cheese will need to be mixed and it will melt (fork picture). The IP liner will not have a mess. After mixing well, add chopped green onion tops for presentation.

Serve with nacho chips, veggies or bread. Chill any leftovers!



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