Buffalo chicken dairy free instant pot

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Dairy-Free Buffalo Chicken Dip (Instant Pot)
Ingredients:
	∙	1 lb boneless, skinless chicken breast
	∙	1 Tbsp olive oil
	∙	1 large yellow onion, diced
	∙	5 cloves garlic, minced
	∙	1/2 cup buffalo sauce (Frank’s RedHot)
	∙	4 oz chicken broth (or water)
	∙	2 tablespoons nutritional yeast
	∙	1 teaspoon garlic powder
	∙	1/2 teaspoon onion powder
	∙	1/2 cup dairy-free ranch dressing (or use ranch seasoning blend)
	∙	8 oz dairy-free cream cheese (Kite Hill or Violife), room temperature
	∙	1 cup dairy-free shredded cheese (for topping)
	∙	Salt and pepper to taste
	∙	Green onions for garnish
Instructions:
	1.	Use the Instant Pot’s sauté function to cook the onion and garlic in the olive oil for 8-10 minutes until soft.
	2.	Turn off the heat and add the buffalo sauce, chicken broth, nutritional yeast, garlic powder, onion powder, and ranch dressing/seasoning. Stir everything together before adding the chicken breast.
	3.	Seal and cook with high pressure for 12 minutes with quick release or until the chicken reaches 165°F.
	4.	Transfer the cooked chicken to a bowl to shred and add the dairy-free cream cheese to the buffalo sauce mixture. Once the cream cheese is fully incorporated, add the shredded chicken back and stir together.
	5.	Top with dairy-free shredded cheese and either: use the broil function for 8-10 minutes (if you have Instant Pot Air Fryer), OR cover and let the cheese melt from residual heat.
	6.	Garnish with fresh green onions and serve with tortilla chips, veggies, or crackers!​​​​​​​​​​​​​​​​