Best Instant Pot Buffalo Chicken Dip
This Instant Pot Buffalo chicken dip is the perfect appetizer for any gathering. It is so simple and so quick to make. Cool and creamy, tangy and spicy, it’s sure to please at any party, holiday, or game day get-together.
Servings: 10
Ingredients
- 2 large skinless boneless chicken breasts raw/uncooked
- 1 cup buffalo sauce
- 1/2 cup ranch dressing
- 8 ounces cream cheese
- 1 cup cheddar cheese
- optional toppings: extra shredded cheese more buffalo sauce, blue cheese crumbles, green onion
Instructions
- Place the chicken breasts and buffalo sauce into the Instant Pot.
- Put the lid on the Instant Pot and set the valve to SEALING.
- Cook on HIGH PRESSURE for 8 minutes.
- Press CANCEL and QUICK RELEASE the pressure. Once the pin drops, carefully remove the lid.
- Shred the chicken breast and mix it into the sauce.
- Add in the ranch dressing, cream cheese, and half of the cheddar cheese.
- Mix until it's combined and all of the cream cheese is melted.
- You can leave it in the Instant Pot liner or transfer it to a serving dish. It will be runny at this point. You need to let it cool. It will thicken as it cools.
- Sprinkle the remaining cheddar on top and top with your favorite toppings.
Video
Notes
- A great way to shred chicken breast is to utilize a hand mixer or stand mixer.
- It's really important to let it cool to thicken. With this method, it will be runny when it's first done.
- I recommend transferring it to a shallow serving dish so that it's easier to scoop.
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 3g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 1025mg | Potassium: 156mg | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 0.2mg