Instant Pot Buffalo Chicken Dip
If you're looking for an easy appetizer that will satisfy a hungry crowd, you're going to love this Instant Pot Buffalo Chicken Dip.
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Servings: 8
Calories: 247kcal
Equipment
- Instant Pot
- Chicken shredder (not required, but handy)
Ingredients
- 2-3 chicken breasts
- 8 ounces cream cheese
- 1 cup Buffalo or Sriracha sauce
- 1 ½ cups cheddar cheese shredded
Instructions
- Combine all ingredients in the Instant Pot.2-3 chicken breasts, 8 ounces cream cheese, 1 cup Buffalo or Sriracha sauce, 1 ½ cups cheddar cheese
- Close the lid on the pressure cooker and turn the valve to sealing position. Set to a manual high time for 15 minutes.
- When the cooking time has finished, do a quick release and shred the chicken. Stir ingredients to combine well.
- You can either serve it right out of the pot, or transfer to a serving dish.
Notes
Recipe FAQs
Why is there so much oil in my Buffalo chicken dip? If you overcook the dip or have the temperature too high, the dip will separate and look oily. The flavor will still be fine, but it doesn’t look appealing. How many days is Buffalo chicken dip good for? It lasts up to four days if you store it in an airtight container in the refrigerator. Is it OK to freeze Buffalo chicken dip? You can freeze Buffalo chicken dip for up to three months, but, since cream cheese doesn’t freeze well, the texture might change after freezing and thawing. It can still be eaten, but it won’t be quite as delicious as it once was.Nutrition
Calories: 247kcal | Carbohydrates: 1g | Protein: 19g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 1208mg | Potassium: 269mg | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 1mg