Ingredients:

  • 1.5 lb cooked shredded chicken
  • 1/4 cup low-sodium chicken bone broth
  • 16 oz cream cheese, cubed and softened
  • 1/2 cup ranch dressing
  • 3/4 cup buffalo wing sauce
  • 2 cups freshly shredded sharp cheddar cheese
  • 1/4 cup crumbled blue cheese
  • 2 tbsp finely chopped chives

Instructions:

  1. Shred 1.5 lb cooked shredded chicken into bite-sized pieces.
  2. Pour 1/4 cup low sodium chicken bone broth into the bottom of the pressure cooker.
  3. Add the shredded chicken into the broth. Do not stir yet.
  4. Drizzle 1/2 cup ranch dressing and 3/4 cup buffalo wing sauce over the top of the chicken.
  5. Place 16 oz cream cheese, cubed and softened, evenly across the top.
  6. Close the lid and set to manual high pressure for 5 minutes until the timer beeps.
  7. Carefully perform a quick pressure release immediately to prevent the chicken from overcooking.
  8. Open the lid and stir vigorously with a spatula until the cream cheese is fully melted and smooth.
  9. Add 2 cups freshly shredded sharp cheddar cheese and 1/4 cup crumbled blue cheese, stirring gently.
  10. Sprinkle with 2 tbsp finely chopped chives until the green pops against the orange sauce.