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Buffalo Chicken Dip adorned with fresh parsley and green onions

Buffalo Chicken Dip (Instant Pot)

This Creamy Buffalo Chicken Dip (Instant Pot recipe) is a great game day appetizer. Ready in about 30 minutes with simple ingredients.
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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 96 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1.5 lbs Chicken thighs boneless and skinless
  • 1.5 tbsp Ranch seasoning
  • 1/2 tsp Smoked Paprika
  • 1 cup Hot sauce I used Frank’s Red Hot
  • 8 oz cream cheese softened, plain or flavored one like onion and chive would work
  • 1/4 cup sour cream
  • 1/2 cup green onions
  • 1/2 cup cheddar cheese shredded

Instructions
 

  • Add the chicken thighs, ranch seasoning, smoked paprika, and hot sauce into the Instant Pot cooking pot. Mix to combine.
  • Pressure cook the chicken on High for 10 minutes.
  • Use the Quick release setting to remove the steam.
  • Remove the chicken thighs from the cooking pot and shred the meat.
  • Turn on the sear/saute function to medium/low. Add the cream cheese and mix until smooth.
  • Add the chicken and remaining ingredients and stir to combine. Serve the dip in a serving bowl with your favorite vegetables, tortilla chips and more.

Nutrition

Calories: 96kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 852mg | Potassium: 49mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!