Buffalo Rotisserie Chicken Dip Pizzas

american american_region european french italian soup main savory umami medium fast

Prep

22 min

Cook

60 min

Total

82 min

Ingredients (9)

5 ounces shredded skinless rotisserie chicken breast g

1 tablespoon salted butter g

⅓ cup Buffalo sauce g

1 tablespoon ranch dressing mix g

½ (8 ounce) package cream cheese, cubed g

2 tablespoons chicken broth g

1 tablespoon blue cheese crumbles, or to taste g

2 (7 inch) flatbreads g

¾ cup shredded mozzarella cheese g

Nutrition

kcal

fat

carbs

protein

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.