There’s nothing like a homemade Buffalo chicken dip, and when it’s loaded with several different types of cheese it’s practically irresistible. Serve this with some tortilla chips or pita bread.
- 4 thin-cut chicken breasts
- 1 Cup chicken broth
- 1 Cup plain Greek yogurt
- 4 Ounces (1/2 standard block) cream cheese, softened
- 1 Tablespoon ranch dressing mix
- 1 Cup shredded Monterey Jack cheese
- 2 Cups hot sauce
Place chicken breasts, 1 cup of hot sauce, and chicken broth in the Instant Pot. Close the lid and press “Slow Cook” on High Pressure for 2 hours. When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.
When the chicken is done, shred the chicken and drain excess sauce.
Heat the oven to 350ºF. Mix together the shredded chicken, another cup of hot sauce, yogurt, cream cheese, 3/4 cup of Monterey Jack cheese, and ranch seasoning until fully combined. Put in a greased baking dish and sprinkle with remaining Monterey Jack cheese. Bake for 35 minutes and serve.