Instant Pot Frank's Buffalo Chicken Dip

• 1 pound boneless, skinless chicken breasts
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup Frank's Red Hot Cayenne Pepper sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 2 tablespoons blue cheese crumbles, optional
• 1 bunch green onions, sliced thin

1. PLACE chicken breast in instant pot. Mix Red Hot Sauce and ranch;pour over chicken. Close lid. Set Valve to Seal.

2. SET to cook for 15 minutes on MEAT/STEW function. When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released. Remove chicken and shred.

3. ADD cream cheese and shredded cheddar cheese to sauce in pot; stir until cheese is melted and mixture is smooth. Return shredded chicken to pot, stirring to mix well.

4. TOP with blue cheese and green onion, if desired. Serve with crackers, tortilla chips and/or veggie sticks.

From Frank's Red Hot