Buffalo Chicken Dip with Ranch • Stephanie Hansen

Get the recipe for my Tarragon Ranch Dressing here

You can easily make shredded chicken by poaching in water on the stove top or in the Instant Pot.

  • 2 to 3 pounds boneless skinless chicken breasts
  • 1 cup chicken stock (or water)
  • 1 teaspoon kosher salt
    1. Cover and set the pressure cooker lid valve to “sealing.”  Pressure cook on high for 10 minutes, followed by a 5-minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.
    2. Remove the lid and use two forks to shred the chicken.

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