Instant Pot Buffalo Chicken Dip
With only a handful of ingredients, in less than half an hour, you can have a creamy, mildly spicy, and eye-rollingly good hot dip, perfect for game day.
Servings: 10 People
Equipment
Ingredients
- 3 cups shredded cooked chicken (you can use a rotisserie chicken for this)
- ½ cup Frank’s Red Hot Sauce
- 1 (8-ounce) package cream cheese (softened)
- ¼ cup sour cream
- 1 cup shredded cheddar cheese (preferably sharp and white)
- ½ cup crumbled blue cheese (optional)
- ¼ cup chopped scallions (white and green parts; divided)
To Serve:
- Tortilla chips
- Celery sticks
- Carrot sticks or baby carrots
Instructions
- Place the chicken, Frank’s Red Hot Sauce, sour cream, cream cheese, cheddar cheese, blue cheese (if using), and half the scallions in the Instant Pot.
- Close the lid and set the vent knob to sealed. Set the Instant Pot on High Pressure, for 15 minutes. Once the cooking time has finished, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure.
- Stir to combine everything thoroughly.
- Transfer to a serving bowl and sprinkle over the rest of scallions. Serve the hot dip with the tortilla chips, celery sticks, and carrot sticks.
Video
Notes
Leftover buffalo chicken dip can be stored in the refrigerator in an airtight container for up to 5 days. Reheat in the microwave. This dip doesn't freeze well.
Nutrition
Calories: 229kcal | Carbohydrates: 2g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 642mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg