Instant Pot Buffalo Chicken Dip
Instant Pot Buffalo Chicken Dip is quick, easy, super creamy and delicious! With a kick of spice and loaded with cheese, it'll be a go-to party appetizer!
Ingredients
- 1 lb boneless skinless chicken breast
- 1 cup buffalo wing sauce, (see notes for recipe)
- ¾ cup ranch dressing
- ¾ cup shredded colby jack cheese
- ¾ cup shredded cheddar cheese
- 8 ounces cream cheese, softened
- 3 stalks green onions, chopped
Instructions
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Add buffalo sauce and ranch dressing to the instant pot. Add chicken. Close the instant pot and place the pressure valve in the sealed position. Set the pot on manual/high pressure and set the timer for 10 minutes.
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After the time is up, let the pressure release naturally for 5 minutes (do not flip the valve). After 5 minutes, release the remaining pressure by flipping the valve. Careful as steam will come out of the top of the pot. Open the lid.
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Using 2 forks shred the chicken. You can also use a hand mixer on low speed to shred the chicken.
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Add cream cheese and ½ cup colby jack and ½ cup cheddar cheese (**reserve ¼ cup of each cheese) to the Instant Pot. Mix until melted and completely combined.
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*Pre-heat oven to broil.
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Transfer the dip to an oven safe baking dish. Add remaining shredded cheese over the top of the dip. Place in oven and broil for 5 minutes or until the cheese is melted and bubbly.
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Remove from oven and top with chopped green onions. Serve warm with bread, chips, celery or carrot sticks!
Recipe Video
Recipe Notes
*Broiling is optional. You can serve the dip straight out of the Instant Pot as well, without broiling.
**If you don't plan to broil the dip, add all the shredded cheese and mix well.
Nutrition per ½ cup serving: 267 calories, 21g fat, 5g carbohydrates, 17g protein (calculated using ⅓ less fat cream cheese - nutrition will vary based off ingredients used)