Instant Pot Buffalo Chicken Dip

Creamy, spicy, delicious buffalo chicken dip made in no time at all thanks to the Instant Pot for a party-perfect, game-day-ready, tailgating-worthy snack.

Prep: 15

Cook: 20

Total: 35

Yield:6 servings

Equipment

Instant Pot
trivet insert for Instant Pot
tools for shredding chicken see Notes
large bowl or cutting board to shred chicken, see Notes
Large wooden spoon
serving bowl or cast-iron skillet

Ingredients

For the Buffalo Chicken Dip

½ cup water
1 pound boneless, skinless chicken breasts
1 cup hot sauce divided
½ cup ranch dressing
1 8-ounce block cream cheese softened
1 teaspoon garlic powder
1 cup shredded cheddar cheese
blue cheese crumbles optional, to garnish
chopped green onions optional, to garnish

To Serve (All Optional)

tortilla chips
crackers
carrot sticks
celery sticks

Instructions

Fit Instant Pot with trivet insert, then pour ½ cup water in bottom of Instant Pot. Place uncooked chicken breasts on trivet (okay to stack if needed), then cover chicken with ½ cup hot sauce.
Secure lid on Instant Pot with valve in Sealing position. Set Instant Pot to Manual High Pressure for 10 minutes. Instant Pot will pressurize and then cook time will begin.
After 10-minute cook time is up, Natural Release pressure for 5 minutes, then carefully Quick Release any remaining pressure. Carefully remove lid and transfer chicken to large bowl or cutting board. Shred chicken as desired (see Notes).
Empty any remaining hot sauce and water from Instant Pot, rinsing pot if needed before returning to Instant Pot. Set to Sauté mode and allow pot to heat up.
When Instant Pot is warm, add ranch dressing, softened cream cheese, remaining ½ cup hot sauce, and garlic sauce to pot. Stir until mixture is completely smooth.
Add shredded cheese to Instant Pot. Continue stirring until shredded cheese is completely melted.
Once cheese has melted and combined with other ingredients, return shredded chicken to Instant Pot. Stir until all ingredients are fully incorporated, then transfer buffalo chicken mixture to serving bowl or cast-iron skillet.
Garnish buffalo chicken dip with blue cheese crumbles and chopped green onions if desired. Serve warm with tortilla chips, crackers, and/or veggie sticks.

Notes

Make it Keto: Be sure to use a keto-friendly ranch dressing that doesn't have any added sugars. Shred the cheese yourself from a fresh block of cheddar to avoid the starches and fillers used to prevent pre-packaged shredded cheese from clumping.

Methods for Shredding Chicken

Hand Shredded: Using your hands/fingers, pull the chicken apart until completely shredded. Pieces can be as big or as small as you like.
Two Forks: Use one fork to steady the chicken while shredding the chicken with another fork. Work in small, short strokes, moving forks away from each other.
Hand Mixer: Break the chicken into manageable chunks and place them in a large bowl. Use the standard attachments on your mixer and set mixer to a medium speed. Mix until chicken is completely shredded.
Stand Mixer: Use the standard paddle attachment and mix on medium-low speed until chicken chunks are completely shredded.
Food Processor: Break up the cooked chicken breasts into chunks first, and work in multiple batches. Add chicken to food processor and use the plastic dough blade attachment to avoid your chicken turning to mush. Process for 30 seconds or until uniformly shredded. Repeat until all chicken is shredded.

Nutrition

Recipe By:Cheryl Malik