Instant Pot Buffalo Chicken Dip 

This Instant Pot Buffalo Chicken Dip is a creamy, cheesy, and spicy appetizer that's perfect for game days, parties, or casual get togethers. With minimal prep time and the convenience of a pressure cooker, you can have this crowd pleaser ready in just about 30 minutes. The combination of shredded chicken, buffalo sauce, cream cheese, and melted cheddar creates a dip that's both comforting and flavorful.

Full Recipe:

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts

• 1/2 cup (120ml) Frank’s RedHot Original Cayenne Pepper Sauce

• 1/2 cup (120g) ranch dressing

• 8 oz (225g) cream cheese, softened

• 1 cup (100g) shredded cheddar cheese

• Optional: 2 tablespoons chopped green onions

• Optional: 2 tablespoons crumbled blue cheese 

Directions

1. Prepare the Chicken: Place the chicken breasts in the Instant Pot.

2. Add Sauces: Pour the Frank’s RedHot sauce and ranch dressing over the chicken. Do not stir.

3. Pressure Cook: Seal the Instant Pot lid, set the vent to the sealing position, and cook on high pressure for 15 minutes.

4. Release Pressure: Once cooking is complete, perform a quick release to release the pressure.

5. Shred Chicken: Remove the chicken from the pot and shred it using two forks.

6. Combine Ingredients: Return the shredded chicken to the Instant Pot. Add the softened cream cheese and shredded cheddar cheese. Stir until the cheeses are melted and the mixture is smooth.

7. Optional Toppings: If desired, stir in chopped green onions and crumbled blue cheese for added flavor.

8. Serve: Transfer the dip to a serving dish and serve warm with tortilla chips, crackers, or vegetable sticks.

Nutritional Information (per serving)

• Calories: 229 kcal

• Protein: 16g

• Fat: 17g

  • Saturated Fat: 9g

• Carbohydrates: 2g

  • Fiber: 1g

  • Sugar: 1g

• Cholesterol: 76mg

• Sodium: 642mg

• Potassium: 171mg

• Vitamin A: 547 IU

• Vitamin C: 1mg

• Calcium: 153mg

• Iron: 1mg