Instant Pot Buffalo Chicken Dip
Creamy, spicy buffalo chicken dip made in the Instant Pot with shredded chicken, cream cheese, Cheddar, Frank's RedHot, and optional blue cheese and green onions.
Servings: 12 servings
Ingredients
Ingredients
- ?1/2 cup 113 gramsunsalted butter
- ?1 pound 450 gramschicken breasts
- ??cup 160 mlFrank's Original Red Hot Sauce
- ?8 ounce block 225 gramscream cheesesoftened
- ?1/4 teaspoonWorcestershire sauce
- ?1 tablespoonranch seasoning
- ?1/2 cup 120 gramsCheddar cheese
- ?1/2 cup 120 gramsCheddar cheese
- ?1/4 cup 60 gramscrumbled blue cheeseoptional to serve
- ?2 teaspoonsgreen onionssliced or chives
Instructions
Instructions
- Add ½ cup (113 grams) unsalted butter, 1 pound (450 grams) chicken breasts, ?? cup (160 ml) Frank's Original Red Hot Sauce, ¼ teaspoon Worcestershire sauce, and 1 tablespoon ranch seasoning to the Instant Pot insert. Do not add the cream cheese or either ½ cup (120 grams) portions of Cheddar cheese yet.
- Secure the lid and set the steam release to Sealing. Pressure cook on High for 15 minutes.
- When the cook time ends, perform a Quick Release: carefully move the steam release to Venting until the float valve drops. Open the lid away from your face.
- Remove the cooked chicken to a cutting board and shred it with two forks (or chop as desired).
- Set the Instant Pot to Sauté on low (or use the Keep Warm/Simmer setting if your model does not have low Sauté). Add the softened 8-ounce block (225 grams) cream cheese to the sauce in the pot in pieces. Whisk or stir until the cream cheese is fully incorporated and the sauce is smooth.
- Stir in ½ cup (120 grams) Cheddar cheese into the sauce and whisk until it melts and the mixture is creamy. Then add the shredded chicken back into the pot and stir until the chicken is fully coated and heated through.
- Transfer the dip to a heatproof (ovenproof) dish, top with the remaining ½ cup (120 grams) Cheddar cheese, and place under the broiler until the top cheese is melted and lightly browned—watch carefully to avoid burning.
- Remove from the oven and garnish with 2 teaspoons sliced green onions (or chives) and ¼ cup (60 grams) crumbled blue cheese, if desired. Serve immediately.
Equipment
- Instant Pot
Notes
This recipe was tested in a 6-quart Instant Pot.
If you want to make asmaller batchof this dip, I recommend that you use thepot in pot method to avoid getting a BURN message.To do this, use a heat-proof serving dish and place all of the ingredients in it. Insert the trivet in the stainless steel insert and add 1 cup of water. Place the dish with the ingredients on the trivet, and pressure cook. Use kitchen mitts to take the dish out of the pot once it’s done cooking.
I added ranch seasoning to my dip for extra flavor, it’s optional but strongly recommended.
Nutrition values are calculated per portion assuming that this dip makes 12 portions. Excluding the blue cheese crumbles.
If you want to make asmaller batchof this dip, I recommend that you use thepot in pot method to avoid getting a BURN message.To do this, use a heat-proof serving dish and place all of the ingredients in it. Insert the trivet in the stainless steel insert and add 1 cup of water. Place the dish with the ingredients on the trivet, and pressure cook. Use kitchen mitts to take the dish out of the pot once it’s done cooking.
I added ranch seasoning to my dip for extra flavor, it’s optional but strongly recommended.
Nutrition values are calculated per portion assuming that this dip makes 12 portions. Excluding the blue cheese crumbles.