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Pressure Cooker Spicy Chicken Dip with Gorgonzola

Pressure Cooker Spicy Chicken Dip with Gorgonzola

Make a great warm party dip with this easy Pressure Cooker Spicy Chicken Dip!

Author: Mommy Hates Cooking

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8 serving

Calories: 347 kcal per serving

Ingredients

  • 1 ½ Pounds - Chicken Breast
  • 2 Tbsps - Ranch Dressing Powder
  • ¾ Cups - Hot Sauce
  • 8 oz Packages - Cream Cheese
  • 1 Cup - Mild Cheddar Cheese
  • ½ Cups - Sharp White Cheddar
  • 1 Tbsp - Gorgonzola Crumbles

Instructions

  1. Place the chicken breast into the inner pot of the Pressure Cooker (Gray Pot).
  2. Sprinkle the chicken with ranch dressing and pour the hot sauce over it.
  3. Set to HIGH on the PRESSURE setting and cook on high for 10 minutes, be sure the valve is in the sealed position.
  4. Let it naturally release (do nothing) for 2 minutes, then quick release by moving the valve to VENT.
  5. Take the chicken breast out and shred them, leave the sauce/broth in the pot.
  6. During this time, place the Pressure Cooker on SAUTE/SEAR mode, low level. It is important that the mixture not get too hot so that the cream cheese does not separate.
  7. Add the cream cheese and mix until it's melted.
  8. Add in the shredded cheese and mix until the mixture is smooth.
  9. Add the shredded chicken and mix to coat.
  10. Place in a serving bowl.
  11. Sprinkle with Gorgonzola if preferred and serve.

Nutrition

Energy: 347 kcal | Total Fat: 25 g | Saturated: 12 g | Trans: 1 g | Unsaturated: 0 g | Cholesterol: 106 mg | Total Carbs: 4 g | Fiber: 0 g | Sugars: 1 g | Proteins: 25 g | Sodium: 1,003 mg | Polyunsaturated: 2 g | Monounsaturated: 8 g

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