Instant Pot Buffalo Ranch Chicken Dip
Ingredients:
3 pounds skinless, boneless chicken breasts
1 onion, chopped
2 stalks celery, chopped
1 tablespoon garlic, minced
¼ cup full-fat coconut milk
¼ cup mayonnaise
1 tablespoon ranch dressing mix
½ cup hot sauce
¼ cup salted butter
2 tablespoons apple cider vinegar
¼ cup nutritional yeast
1 tablespoon nutritional yeast
For Dipping:
2 stalks celery, julienned
1 red bell peppers, cut into strips
1 yellow bell pepper, cut into strips
1 fresh seeded cucumber, cut into strips
Directions:
Place chicken breasts in a multi-functional pressure cooker (such as Instant Pot®). Add onion, celery, garlic, coconut milk, mayonnaise, ranch dressing mix, hot sauce, butter, and apple cider vinegar. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Shred chicken using 2 forks.
Select saute setting and stir in 1/4 cup nutritional yeast. Simmer for 5 minutes. Transfer to a serving dish and sprinkle with remaining 1 tablespoon nutritional yeast.
Serve with sliced celery, red and yellow bell peppers, and cucumbers for dipping.
