Instant Pot Buffalo Chicken Dip
This Buffalo Chicken Dip is a game day classic that you can make in the Instant Pot. Creamy, cheesy and all the buffalo chicken flavor you know and love
Servings: 8
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 cup buffalo sauce
- 1/2 cup ranch dressing
- 2 cups shredded cheddar cheese
- 8 oz cream cheese cut into cubes
Instructions
- Mix together the buffalo sauce and ranch dressing in base of your Instant Pot. Add the chicken, cover and lock the pressure cooker. Set on manual and cook under high pressure for 13 minutes. Let the pressure release for 4 minutes, and then quick release to finish.1 cup buffalo sauce, 1/2 cup ranch dressing, 1.5 pounds boneless skinless chicken breasts
- Remove the chicken and use forks to shred.
- Add the cubes of cream cheese and cheddar cheese to the sauce and mix until it starts to melt. Add the chicken back in and stir until mostly melted.2 cups shredded cheddar cheese, 8 oz cream cheese
- Place the lid back on the IP, keep it set to warm or sauté for 10 minutes, remove the lid and stir. Once everything is completely melted and well combined it is ready to serve.
Notes
Warming Options
Crockpot - Instead of letting everything melt in the Instant Pot, i f you are a couple hours away from your party you can transfer everything to your crockpot and set on low for 1-2 hours. This will get everything combined and nice and hot. Then you can switch to warm during your event.
Oven - If you prefer to use the oven to get the dip warm and combin, mix in 1 1/2 cups of cheese (reserve 1/2 cup for topping) and stir everything as the recipe suggests. Then transfer to an oven safe baking dish, top with the reserved cheese, and bake at 350º F for 15-20 minutes, until it is hot and bubbly.
Nutrition
Serving: 1g | Calories: 421kcal | Carbohydrates: 4g | Protein: 35g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Cholesterol: 133mg | Sodium: 1225mg | Sugar: 2g
