Instant Pot Buffalo Chicken Dip
This Instant Pot buffalo chicken dip is ready in 20 minutes! You only need 7 ingredients to turn everyone's favorite bar food into a crowd-pleasing dip.
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Servings: 6
Calories: 427kcal
Equipment
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup hot sauce
- 4 tbsp butter
- 1/2 cup ranch dressing
- 8 oz cream cheese
- 1 cup cheddar cheese, shredded
- 1 cup shredded mozzarella cheese
Instructions
- Gather your ingredients.
- Place the chicken breasts, hot sauce, butter, and ranch dressing in the Instant Pot. Close the lid and set the valve to seal.
- Cook on Manual/High Pressure for 15 minutes, then do a quick pressure release once the time is up.
- Once the pressure is completely released, open the lid and shred the chicken breasts.
- Stir in the cream cheese, cheddar cheese, and mozzarella cheese until melted, and you're done!
Notes
- This Buffalo chicken dip can be cooked using the Instant Pot's Meat/Stew function. And if the cheese does not melt smoothly, use the Saute mode.
- Save time and effort by shredding the chicken with a hand mixer on low instead of doing it manually with two forks!
- Serve this pressure cooker Buffalo chicken dip with crusty bread slices, assorted crackers, crispy tortilla chips, and veggie sticks like crunchy celery sticks and carrot sticks. Make sure your snacks and finger foods can handle this hearty dip!
Nutrition
Serving: 1g | Calories: 427kcal | Carbohydrates: 4g | Protein: 23g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 1790mg | Potassium: 359mg | Sugar: 3g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 0.5mg