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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, ninja foodie/ ip buffalo chicken sliders. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ninja foodie/ IP Buffalo Chicken Sliders is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Ninja foodie/ IP Buffalo Chicken Sliders is something that I’ve loved my entire life.

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

The ingredients needed to make Ninja foodie/ IP Buffalo Chicken Sliders:
  1. Make ready 3 Boneless Skinless Chicken Breast
  2. Make ready 2 cups Chicken Broth
  3. Make ready 8 oz. Cream Cheese
  4. Take 1 cup Ranch dressing
  5. Get 1 cup Franks Red Hot Wing Sauce (or hot sauce of preference)
  6. Prepare As needed Buns of your choice
  7. Take 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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