Go Back
Instant Pot Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip

My version of an keto buffalo chicken dip!
Course Appetizer, Snack
Cuisine American


  • 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!


I serve my buffalo chicken dip topped with chopped green onion and crumbled blue cheese. On the side, I have celery sticks and mini sweet bell peppers that I cut lengthwise and removed the seeds and veins. The crunch is perfect with the soft dip, and they both serve as perfect boats or vessels for the dip!
Keyword Buffalo Chicken, Dip, Instant Pot, Keto