Instant Pot Buffalo Chicken Dip

Now that it’s officially past Labor Day and we’re in the month of September, I’m starting to think of the cozy, heartier dishes that I forgot about during summer.

Like soup. And pumpkin things. And game day appetizers. So today I’m making this buffalo chicken dip which can be made in your instant pot! It comes together in under 20 minutes and only a handful of ingredients. If you like buffalo chicken dip, you will LOVE this easy instant pot version.

if you love dips as much as I do, check out this eggplant and red pepper baba ganoush or this whipped feta! They’re fun options to serve alongside this hot Instant Pot Buffalo Chicken Dip!

It’s easy enough to make, so let’s get things going! Place the broth and chicken in the instant pot. Put on the lid and make sure the valve is on sealing. Press the poultry button and cook for 12 minutes. Once the chicken is done cooking, pull the chicken out and place on a cutting board.

Use two forks to pull apart the chicken to shred it. I found it easiest to slice the chicken into chunks and then shred it.

Empty the broth out of the instant pot and place the shredded chicken back in. Add the yogurt, buffalo wing sauce, cheddar cheese, cream cheese, and garlic powder. Fold until combined.

You can transfer it to a serving bowl and enjoy! Or, Place into an ovenproof dish or skillet and sprinkle with additional cheddar cheese. Place it under the broiler for 1 – 2 minutes until golden brown.

Garnish with chopped cilantro, scallions, or chives!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Instant Pot Buffalo Chicken Dip

Warm up this fall with an easy low carb + gluten free Instant Pot Buffalo Chicken Dip! Only a couple easy ingredients for a perfect party appetizer!

Recipe by:Lindsay Grimes

★★★ 3 from 1 review

Prep: 5 minCook: 15 minTotal: 20 min

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Servings: serves 4 - 6 1x

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Ingredients

• 1 lb. chicken breast
• 1 cup chicken broth
• 1/2 cup whole milk yogurt
• 1/2 cup buffalo wing sauce
• 1/2 cup shredded cheddar cheese
• 4 oz. cream cheese
• 1 teaspoon garlic powder
• 1 tablespoon chopped chives

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Instructions

1. Place the broth and chicken in the instant pot.
2. Put on the lid and make sure the valve is on sealing.
3. Press the poultry button and cook for 12 minutes.
4. Once the chicken is done cooking, pull the chicken out and place on a cutting board.
5. Use two forks to pull apart the chicken to shred it. I found it easiest to slice the chicken into chunks and then shred it.
6. Empty the broth out of the instant pot and place the shredded chicken back in.
7. Add the yogurt, buffalo wing sauce, cheddar cheese, cream cheese, and garlic powder.
8. Fold until combined.
9. You can transfer it to a serving bowl and enjoy! Or, Place into an ovenproof dish or skillet and sprinkle with additional cheddar cheese.
10. Place it under the broiler for 1 – 2 minutes until golden brown.
11. Garnish with chopped cilantro, scallions, or chives!

© The Toasted Pine Nut

Enjoy!! xo