Buffalo Rotisserie Chicken Dip Pizzas
Ingredients
- 5 ounces shredded skinless rotisserie chicken breast
- 1 tablespoon salted butter
- ⅓ cup Buffalo sauce
- 1 tablespoon ranch dressing mix
- ½ (8 ounce) package cream cheese, cubed
- 2 tablespoons chicken broth
- 1 tablespoon blue cheese crumbles, or to taste
- 2 (7 inch) flatbreads
- ¾ cup shredded mozzarella cheese
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Instructions
- Chop chicken into bite-sized pieces.
- Melt butter in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Scatter chicken in the bottom of the pot. Top with Buffalo sauce, then ranch mix, and finally cream cheese cubes; do not stir. Pour in chicken broth and hit Cancel.
- Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 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. Stir in blue cheese.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.
- Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.
Source
Original recipe: View Original