This amazing Instant Pot Buffalo Chicken Dip is made from scratch in under 40 minutes, and you just need to really "cook" for 10 of those. With hot sauce, sour cream, chicken and blue cheese this is a buffalo lover's spicy dream.
Place hot sauce, sour cream, Worcestershire sauce, ground black pepper and paprika powder in bottom of instant pot and mix.
Place chicken breasts in instant pot and use a spoon to cover them in the sauce.
Close the lid and set to manual cooking at high pressure for 15 minutes. Pressure will then start to build, which till 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.
Mix in the chicken, half of the blue cheese and half of the chopped scallions.
Serve in a bowl topped with the rest of the scallions and blue cheese, and a side of chips, crackers or veggies.
Ingredient notes & substitutions
Chicken - boneless chicken works best for this recipe
If the cheddar doesn't melt when added to the sauce, start the instant pot in sauté mode on high and stir constantly until melted
Adjust the amount of hot sauce depending on how spicy you like it. This version is definitely spicy, but not crazy spicy.
If your instant pot is prone to burning add a ¼ cup of water or chicken stock together with the sour cream in the beginning
Stir in blue cheese and scallions last to allow them to keep a bit of their consistency - you don't want the blue cheese to melt fully
Serve your dip with tortilla chips, crackers, sliced veggies or sliced baguette
Make it ahead of time - this dip is even better on day 2
Store in the fridge in an air tight container for up to 4 days
My instant pot gives me a burn message! What do I do?If this happens, release any pressure, open the instant pot lid and add ¼ to ½ a cup of water. Mix and make sure there are no bits left stuck to the bottom, and then start the instant pot again.
Can I make this with leftover chicken?You sure can! Just shred the chicken and add it together with the sour cream at the beginning, and pressure cook for 5 minutes instead of 15. Then mix in the rest of the ingredients as stated in the recipe. You can also make it in this way with store-bought rotisserie chicken.