Ingredients

• 5 ounces shredded skinless rotisserie chicken breast
• 1 tablespoon salted butter
• 0.33 cups Buffalo sauce
• 1 tablespoon ranch dressing mix
• ½ , 8 ounce
• 2 tablespoons chicken broth
• 1 tablespoon blue cheese crumbles , or to taste
• 2 , 7 inch
• 0.75 cups shredded mozzarella cheese

Instructions

1. 1 Chop chicken into bite-sized pieces.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.
7. 7 Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.

Nutrition per serving