Duo Crisp + Air Fryer - Buffalo Chicken Dip

INSTRUCTIONS

1. Pat the chicken breasts dry, coat with 1/2 tbsp olive oil, and season with 1/4 tsp salt and pepper.
2. Add 1 1/2 cups of water to the Instant Pot, place the trivet inside, and lay the chicken in a single layer.
3. Close the pressure cooking lid, select Pressure Cook on High for 13 minutes, and press Start.
4. Once the cooking cycle is complete, naturally release pressure for 5 minutes, then quick release the rest.
5. Remove chicken and let cool for 5-10 minutes, then cut into medium-sized cubes.
6. In a medium bowl, combine 8 oz cream cheese, 2/3 cup sour cream, 3/4 cup buffalo sauce, 1 tsp lemon juice, and 1 tsp garlic powder. Mix thoroughly using a mixer on medium speed.
7. Add the cubed chicken, 1/2 cup cheddar, 1/2 cup mozzarella, and 4 sliced green onions. Mix with a spatula.
8. Transfer the mixture to a 1.5-quart Corningware round French white ceramic baker and spread evenly.
9. Place the trivet into the pot, then set the ceramic baker on top.
10. Use the Air Fryer lid, select Air Fry at 365°F/ 185°C for 12 minutes, and press Start.
11. When prompted to "Turn Food," sprinkle the remaining cheese on top, close the lid, and finish cooking.
12. Once done, garnish with 1/4 cup feta crumbles and 1 tbsp sliced green onions. Serve immediately and enjoy!