INGREDIENTS
- 1 lb boneless, skinless chicken breast cut into 4 pieces
- 1/4 cup Water
- 1/2 cup Buffalo-style hot sauce
- 5 oz cream cheese softened
- 2 tbsp ranch dressing
- 1/2 cup cheddar-jack cheese shredded
- 2 tbsp green onions thinly sliced
- 2 cups loosely packed fresh spinach
- 2-3 large “burrito size” flour tortillas
INSTRUCTIONS
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Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
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Secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
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When the time is up, quick-release the remaining pressure.
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Carefully remove the chicken from the pot and shred thoroughly (a hand mixer works great for this job).
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Return chicken to pot along with softened cream cheese, ranch dressing, shredded cheese, and green onions. Stir until well blended, returning to SAUTE mode as needed.
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Divide chicken mixture between tortillas, spreading in a thin, even layer and leaving a 1/2 inch gap around the edge.
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Divide spinach in a thin layer over the chicken mixture, then roll each tortilla tightly.
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Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours.
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When ready to serve, unwrap and cut into 1 inch wide slices.
Source:- Cosorithis