Instant Pot® Buffalo Ranch Chicken Dip

This one-skillet frittata practically cooks itself with little supervision when you’re craving a simple dinner.

Ingredients

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.
If you like to finish the Buffalo ranch chicken dip in the oven, preheat the oven to 400 degrees F (200 degrees C). Transfer Instant Pot(R) contents after cooking to an oven-safe baking dish and bake until mixture has thickened and edges are crispy, about 15 minutes.
You can replace the coconut milk with 1/4 cup of mayonnaise or cream cheese.