Ninja foodie/ IP Buffalo Chicken Sliders
Ninja foodie/ IP Buffalo Chicken Sliders

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ninja foodie/ ip buffalo chicken sliders. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Ninja foodie/ IP Buffalo Chicken Sliders is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Ninja foodie/ IP Buffalo Chicken Sliders is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook ninja foodie/ ip buffalo chicken sliders using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Ninja foodie/ IP Buffalo Chicken Sliders:
  1. Prepare 3 Boneless Skinless Chicken Breast
  2. Prepare 2 cups Chicken Broth
  3. Get 8 oz. Cream Cheese
  4. Make ready 1 cup Ranch dressing
  5. Get 1 cup Franks Red Hot Wing Sauce (or hot sauce of preference)
  6. Make ready As needed Buns of your choice
  7. Make ready As needed Shredded Mozzarella
Instructions to make Ninja foodie/ IP Buffalo Chicken Sliders:
  1. Place all three chicken breast and chicken broth in your Instant pot to pressure cook. - Place the lid on and set the valve to sealing. - Set the pressure to high for 25 minutes.
  2. Do a natural release to release the pressure. - Shred chicken with a hand mixer. - Once chicken is shredded, add cream cheese, ranch, and wing sauce.
  4. Top with shredded mozzarella cheese, and place sandwich in the microwave for 15 second to melt cheese. - Serve and enjoy!
  5. Place the Instant pot on saute setting and stir the chicken until the cream cheese is melted and the ranch and wing sauce are heated through. Once heated, spoon onto buns.
  6. Notes- for leftovers make some pasta, heat up leftovers mix together add more cheese on top and bam 💥 and new meal.

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