Description
A creamy and spicy buffalo chicken dip made quickly in your Instant Pot.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese (optional)
Instructions
- Add shredded chicken, cream cheese, buffalo sauce, and ranch dressing to the Instant Pot.
- Stir to combine.
- Secure the lid and set to Manual High Pressure for 5 minutes.
- Quick release the pressure.
- Stir in cheddar cheese until melted.
- Top with blue cheese if desired.
- Serve warm with chips or veggies.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust buffalo sauce for more or less heat.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Pressure Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 70mg
Keywords: buffalo chicken dip, Instant Pot, easy appetizer, party food