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–+ servings
top down view of the completed instant pot buffalo chicken dip

Instant Pot Buffalo Chicken Dip

This spicy, creamy dip is loaded with chicken and cooks up in just minutes
5 from 5 votes
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Course: Appetizer, Snack
Cuisine: American, Western
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 10
Calories: 234kcal
Author: Bintu Hardy | Budget Delicious

Equipment

An instant Pot
Instant Pot 8QT
measuring cups and spoons
Cups And Spoons
Instant Pot Accessories

Ingredients

  • 1 Pound (453g) chicken breast Boneless and skinless
  • 1 Cup (120g) cream cheese
  • ⅓ Cup (75ml) hot sauce If following Keto diet, use a sugar-free version
  • ½ Cup (118ml) ranch dressing If following Keto diet, use a sugar-free version
  • 1 Cup (235g) cheddar cheese

Instructions

  • Place the chicken, cream cheese, hot sauce, and ranch into the Instant Pot. Close the lid, turn the valve to the sealing position, and set to manual pressure / high pressure for 5 minutes.
  • When done perform a quick pressure release (QPR) and open the lid. Use two forks to shred the chicken.
  • Add in the cheddar cheese and stir until incorporated.
  • Serve and enjoy!

Notes

 

  • If using frozen chicken, increase the cooking time to 10 minutes at high pressure.
  • Want bubbly cheese on top? Scoop the dip into an oven-safe dish and pop it under the broiler in your oven until the cheese starts to bubble.
  • There are 7 Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 234kcal | Carbohydrates: 2g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 538mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 1mg