Instant Pot Buffalo Chicken Dip Recipe
—·American
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ¼ cup low-sodium chicken broth (or water)
- 1 cup hot sauce (such as Frank’s RedHot)
- 8 ounces cream cheese (room temperature (1 brick), full fat is recommended but low fat will work)
- ½ cup ranch dressing
- ⅓ cup crumbled blue cheese
- 1 cup freshly shredded cheddar cheese (optional)
Optional Toppings
- chopped green onion
- crumbled blue cheese
Instructions
9 steps
- 1
Add the chicken breasts, broth, and hot sauce to the Instant Pot and cook on the manual setting for 12 minutes.
12 min - 2
Release
- 3
Let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure.
10 min - 4
Shred
- 5
Remove the chicken from the Instant Pot and shred.
- 6
Return the chicken to the pot, and stir in the cream cheese, ranch dressing, and blue cheese.
- 7
Preheat the oven to 400°F. Transfer the mixture to a greased baking dish, top with cheddar cheese, and bake for 10-15 minutes until the cheese has melted.
15 min - 8
Garnish
- 9
Top with chopped green onion and extra blue cheese. Serve warm with carrot sticks, celery sticks, chips, crackers, etc.
Progress
0 / 9 steps
Nutrition
Per serving (based on 10 servings)
Calories
303cal
Protein
25.0g
Carbs
2.0g
Fat
21.0g
Fiber
1.0g
Sugar
1.0g
Sodium
1098mg
Saturated Fat
9.0g
