Get ready to win the party with the ultimate crowd-pleasing appetizer! This Instant Pot Buffalo Chicken Dip is ridiculously easy to make, delivering all the creamy, cheesy, and spicy flavor you crave with minimal effort. It’s the perfect fiery dip for game days, gatherings, or whenever you need a quick and delicious keto-friendly snack. Let the pressure cooker do the work, and get ready to dip in!
Ingredients
• ¾ pound (340g) grass-fed skinless, boneless chicken breasts
• 8 ounces (226g) cream cheese, cubed
• ½ cup (113g) salted butter
• 7 tbsp (105ml) red hot sauce
• 3 large jalapeño peppers, seeded and finely chopped
• 2 tsp garlic powder
• ½ cup (120g) sour cream
• 8 ounces (226g) Mexican blend cheese, shredded
Instructions
1. Load the Pot: Place the chicken breasts, cream cheese, butter, hot sauce, chopped jalapeños, and garlic powder into the inner pot of your Instant Pot.
2. Pressure Cook: Secure the lid and turn the pressure valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the timer for 15 minutes at high pressure.
3. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 5-10 minutes, then carefully perform a quick release for any remaining steam.
4. Shred the Chicken: Carefully remove the lid. Transfer the cooked chicken breasts to a separate bowl. Use two forks or a hand mixer on low to shred the chicken easily.
5. Combine and Melt: Return the shredded chicken to the pot. Stir in the sour cream and the shredded Mexican blend cheese until everything is melted, creamy, and well-combined.
6. Serve Warm: Serve immediately with celery sticks, bell pepper strips, or your favorite low-carb crackers.
Nutritional Information
• Per Serving
• Calories: 317
• Total Fat: 27.6g
• Net Carbs: 0.31g
• Protein: 14.8g
• Fiber: 0.3g
Pro Tips
• Pro-Tips for the Best Dip
• For the quickest shredding method, use a hand mixer on low speed directly on the cooked chicken in a separate bowl. It takes just seconds!
• To ensure a silky-smooth dip, cut your cream cheese into cubes and allow it to soften at room temperature before adding it to the pot.
• Control the spice level by adjusting the amount of hot sauce. For a milder version, start with 4-5 tablespoons and add more to taste.
• If your dip seems a bit thin, use the ‘Sauté’ function for a couple of minutes after mixing, stirring constantly until it reaches your desired consistency.
FAQ
Q: Can I use a different type of chicken for this recipe
A: Yes, you can substitute boneless, skinless chicken thighs, though they may need a few extra minutes of pressure cooking time. For a quicker version, you can use pre-cooked shredded chicken and combine all ingredients on the ‘Sauté’ function until heated through.
Q: How can I make this buffalo chicken dip less spicy
A: To reduce the heat, start with 4-5 tablespoons of hot sauce instead of 7. You can also reduce the number of jalapeños or omit them completely. After cooking, you can taste the dip and stir in more hot sauce if desired.
Q: What can I serve with this keto buffalo chicken dip
A: For a keto-friendly option, serve this dip with celery sticks, bell pepper strips, cucumber slices, or pork rinds. For those not on a low-carb diet, it’s also delicious with tortilla chips, pita bread, and crackers.
Q: How do I store and reheat leftovers
A: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally until warm and creamy.
