Ingredients:

  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 1 cup (240ml) chicken broth
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (240ml) Ranch dressing
  • 1/2 cup (120ml) Buffalo wing sauce (e.g., Frank's RedHot) – adjust to taste
  • 1 cup (115g) shredded cheddar cheese, divided
  • 1/4 cup (30g) crumbled blue cheese (optional)
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) onion powder

Instructions:

  1. Pour the chicken broth into the Instant Pot.
  2. Place the chicken breasts in the Instant Pot.
  3. Sprinkle with garlic powder and onion powder. Seal the lid and cook on high pressure for 12 minutes, followed by a natural pressure release for 10 minutes.
  4. Carefully remove the chicken from the Instant Pot and shred it with two forks. Drain any excess liquid from the Instant Pot.
  5. Return the shredded chicken to the Instant Pot. Add the softened cream cheese, ranch dressing, buffalo wing sauce, and half of the cheddar cheese.
  6. Stir until the cream cheese is melted and all ingredients are well combined and heated through.
  7. Sprinkle the remaining cheddar cheese and blue cheese (if using) over the top.
  8. Cover with the instant pot lid for 1 minute to help melt cheese (do not seal or cook on high or low pressure)
  9. Serve immediately with your choice of dippers.