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Pressure-Cooker Buffalo Chicken Dip

Total Time

Prep/Cook Time: 20 min.

Makes

6 cups

If you like quick and easy recipes that are spicy, you'll love this Instant-Pot Buffalo chicken dip. It's super cheesy and easy. and it has that real Buffalo wing taste! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pressure-Cooker Buffalo Chicken Dip Recipe photo by Taste of Home

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 cup Buffalo wing sauce
  • 2 tablespoons unsalted butter
  • 2 packages (8 ounces each) cream cheese, softened, cubed
  • 1/2 cup ranch salad dressing
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • 5 tablespoons crumbled blue cheese
  • 1 green onion, sliced
  • Tortilla chips

Directions

  1. Place the first 3 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
  2. Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in cream cheese, salad dressing, sour cream and 1 cup cheddar cheese. Sprinkle top with remaining cheddar cheese, blue cheese and green onions. Serve with tortilla chips.

Nutrition Facts

0.250 cup dip: 173 calories, 15g fat (8g saturated fat), 44mg cholesterol, 502mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein.

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