Instant Pot Buffalo Chicken Dip
Instant Pot and Keto Buffalo Chicken Dip
Over a year ago, I came across an amazing opportunity to teach cooking classes at a local place in Chandler called Mix Cooking School. Not only do I get to teach a cooking class, but I get to include some nutrition education in there too! Most of the classes I teach center around diets, such as keto or low-carb. I have used this recipe for Instant Pot Buffalo Chicken Dip in most of my classes, and it is always a huge hit.
The cooking school acquired five Instant Pots for the class, so I really wanted to try something in the Instant Pot for the class. After going through numerous keto cookbooks, I noticed that one of my favorite dips and appetizers is keto-friendly! Buffalo chicken dip. Life. This type of dish makes you realize that you have a chance at tackling this keto thing.
High Fat and High Flavor
Buffalo chicken dip is one of my favorite things to eat. It is super easy to make, tastes amazing, and fortunately is high in fat. Something we thought we would never say, right? I even make my own homemade ranch seasoning for this recipe, just because the stuff at the store can be full of stuff that we want no part of.
You can make this dip as spicy or buffalo-y as you would like. I love the flavor, so I add 3/4 cup of the buffalo sauce, but you can 1/2 cup if you don’t want it as strong in buffalo flavor. You can also play around with different types of cheese if you want. Blue cheese would be great in this!
Instant and Easy
This is a one-pot dish when you use the Instant Pot. When I use the slow cooker, I first have to boil my chicken to shred it, and then toss everything in the slow cooker. Using the Instant Pot, you can cook your chicken in there as well as your dip! Quick clean up is a must, especially on game day, which is what I normally make this dip for.
First, season the chicken breast, and add it to the Instant Pot with a cup of chicken broth. Put it on the manual setting for 8 minutes, and turn the vent to the sealing position. Once the Instant Pot is done and beeps, let the pressure release naturally. You can also release it quicker by pushing the seal to the venting position. Once the chicken is done, shred it into smaller pieces. Empty the liquid from the Instant Pot and throw the chicken back in.
Instant Pot Setting
Turn the Instant Pot on the low saute setting, and add the cream cheese, shredded cheese, sour cream, ranch seasoning and hot sauce. Click here to see the recipe for my homemade ranch seasoning. For the hot sauce, I use Frank’s Red Hot Sauce, but you can use something that you like. Make sure there is no sugar added if you are keeping it keto. I like to let the cream cheese soften first because it is easier to stir into the mixture. Stir occasionally until everything is melted. You can serve as is, but I like to put on the slow cooker setting for about 10-15 minutes to make sure everything is hot and melted together.
I love to top my finished Buffalo Chicken Dip with chopped green onions and crumbled blue cheese. It pairs perfectly with tortilla chips, celery sticks, carrots, bell peppers, and really anything crunchy! The dip is soft and rich, so something fresh and crunchy pairs perfectly with it. What do you eat to accompany your favorite dip? Comment below!
Instant Pot Buffalo Chicken Dip
- Pressure Cooker
- 2 Pounds Chicken Breast boneless, skinless
- 1 Cup Chicken Broth or water
- 8 OZ Cream Cheese cubed and softened
- 1 Cup Cheddar Cheese shredded
- 1/2 Cup Mozzarella Cheese shredded
- 1/2 Cup Sour Cream full fat
- 2 1/2 Tbsp Ranch Mix or 1/4 cup ranch dressing
- 3/4 Cup Buffalo Wing Sauce I used Frank's Red Hot
- 1/4 Cup Scallions chopped, for garnish
- 1/4 Cup Blue Cheese Crumbles optional
- 1 Cup Celery Sticks and Mini Sweet Bell Peppers for serving
- Season chicken breast with salt and pepper. Place in Instant
Pot with chicken broth and set on manual for 8 minutes.
- Let pressure natural release and shred the chicken when it’s done. Empty the liquid from the Instant Pot and return shredded chicken to Instant Pot or pressure cooker.
- Turn on low sauté and add cream cheese, shredded cheese,
sour cream, ranch mix and buffalo sauce. Stir occasionally until contents are combined and cheese is melted. You can turn it on slow cooker for 10-15 minutes and replace lid, stir again and serve.
- Garnish with chopped green onion and crumbled blue cheese. Serve with vegetables, tortilla chips, or anything you would like!