Instant Pot Buffalo Chicken Dip From Scratch
This Instant Pot Buffalo Chicken Dip is made from scratch in just 40 minutes with only 10 minutes of hands-on work! Hot sauce, cream cheese, blue cheese, and tender shredded chicken make this the ultimate game day appetizer. Serve with chips, crackers, or veggies.
Servings 4
Calories 368kcal
Equipment
- Measuring cups (metric or US)*
Ingredients
- ½ cup hot sauce* Frank's Red Hot or Cholula; adjust amount as needed
- ½ cup sour cream
- ½ teaspoon Worcestershire sauce*
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika powder
- 1 lb chicken breasts see note for options
- 1 (8oz) package cream cheese
- 1 cup shredded cheddar cheese
- ½ cup crumbled blue cheese divided
- ½ cup chopped scallions divided
Instructions
- Place hot sauce, sour cream, Worcestershire sauce, ground black pepper and paprika powder in bottom of instant pot and mix.½ cup hot sauce*, ½ cup sour cream, ½ teaspoon Worcestershire sauce*, ¼ teaspoon ground black pepper, ¼ teaspoon paprika powder
- Place chicken breasts in instant pot and use a spoon to cover them in the sauce.1 lb chicken breasts
- Close the lid and set to manual cooking at high pressure for 15 minutes. Pressure will then start to build, which will take 10-15 minutes.
- When the cooking cycle is over, release pressure manually using the quick release valve.
- Remove the chicken from the pot and shred using two forks.
- Mix in the cream cheese and shredded cheddar cheese with the sauce in the pot. Mix well until melted and combined. If it's not melting, start the instant pot in sauté mode on high and mix constantly until melted. Then turn off the instant pot.1 (8oz) package cream cheese, 1 cup shredded cheddar cheese
- Mix in the chicken, half of the blue cheese and half of the chopped scallions.½ cup crumbled blue cheese, ½ cup chopped scallions
- Serve in a bowl topped with the rest of the scallions and blue cheese, and a side of chips, crackers or veggies.½ cup crumbled blue cheese, ½ cup chopped scallions
Notes
If the cheddar doesn't melt, heat the sauce. Sometimes the sauce cools down too much before adding the shredded cheese. If this happens, start the instant pot in sauté mode on high and stir constantly until the cheese is melted.
Make it a baked buffalo chicken dip! Transfer the finished dip to an oven safe dish and top with shredded cheese, then bake in the oven until the cheese is melted. You can do this the same day or within 2 days of making it.
If your instant pot is prone to burning, add some extra liquid. ¼ cup of water or chicken stock usually does the trick - add it with the sour cream in the beginning.
Mix in blue cheese and scallions just at the end. This allow them to keep a bit of their consistency - you don't want the blue cheese to melt fully.
Make it ahead of time! This dip is even better on day 2. If making it ahead of time, I recommend reheating it in the oven topped with cheese for a baked buffalo chicken dip.
Note on Chicken
Boneless chicken works best for this recipe. I prefer chicken breasts as they are easy to shred. You can make it with frozen chicken as well. Just add the chicken frozen to the Instant Pot and add 10 minutes to the cook time. You can also use leftover shredded chicken or shredded rotisserie chicken. Add it with the sauce in the beginning and pressure cook just 5 minutes.What to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container for up to 4 days. Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. Reheating in the oven: For best results, reheat at 350°F (175°C) for 15-20 minutes. You can top it with extra shredded cheese before reheating. Reheating in microwave: Reheat leftovers in the microwave in 30-second increments, mixing between each segment.Nutrition
Calories: 368kcal | Carbohydrates: 3g | Protein: 36g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1369mg | Potassium: 620mg | Fiber: 1g | Sugar: 2g | Vitamin A: 864IU | Vitamin C: 27mg | Calcium: 343mg | Iron: 1mg