Average Rating: 5TOTAL TIME: Prep/Cook Time: 20 minutes
YIELD: 6 cups.Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup Buffalo wing sauce
- 2 tablespoons unsalted butter
- 2 packages (8 ounces each) cream cheese, softened, cubed
- 1/2 cup ranch salad dressing
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 5 tablespoons crumbled blue cheese
- 1 green onion, sliced
- Tortilla chips
Instructions
- 1. Place the first 3 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
- 2. Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in cream cheese, salad dressing, sour cream and 1 cup cheddar cheese. Sprinkle top with remaining cheddar cheese, blue cheese and green onions. Serve with tortilla chips.