This Buffalo Chicken Dip is easy to make from scratch in under 40 minutes. With hot sauce, sour cream, chicken and blue cheese this is a buffalo lover's spicy dream. All made in your pressure cooker!


½ cup hot sauce ½ cup sour cream ½ tsp Worcestershire sauce ¼ tsp black pepper ¼ tsp paprika powder 1 lb chicken breasts 1 (8oz) package cream cheese 1 cup shredded cheddar cheese ½ cup crumbled blue cheese ½ cup chopped scallions

Place hot sauce, sour cream, Worcestershire sauce, pepper and paprika in a pressure cooker.

Mix well, then add chicken breasts and cover with sauce.

Cook on high pressure for 15 minutes, then release pressure using the quick release valve.

Transfer chicken to a chopping board and shred using two forks.

Add cream cheese and shredded cheese to the sauce in the pressure cooker. Mix until the cheese has melted and everything is well combined.

Add back the chicken, together with half of the blue cheese and chopped scallions.

Mix well, and it's all done!

Serve topped with the remaining chopped scallions and crumbled blue cheese - and a side of chips or crackers!

Dip away and enjoy!

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