Description
This Instant Pot Buffalo Chicken Dip is a quick and easy appetizer that’s perfect for game day or any gathering. Creamy, cheesy, and with just the right amount of heat, it’s sure to be a crowd-pleaser!
Ingredients
Units
Scale
Protein
- 2 cups shredded cooked rotisserie chicken
Pantry
- 1/2 cup Frank’s RedHot Original Sauce
- 2 tsp garlic powder
- 1/4 cup water
Dairy
- 8 ounce cream cheese (room temperature)
- 1/2 cup sour cream
- 1 1/2 cups shredded Colby Jack cheese
Instructions
- Combine Ingredients: In a medium bowl, combine cream cheese, hot sauce, sour cream, and garlic powder. Mix until well blended. Stir in shredded chicken and ½ cup of the Colby Jack cheese.
- Layer in Dish: Spoon the mixture into an Instant Pot-safe baking dish. Top with the remaining cheese. Cover with foil.
- Pressure Cook: Place a trivet in the Instant Pot. Add water to the pot. Place the baking dish on the trivet. Seal the lid and cook on manual high pressure for 7 minutes.
- Natural Release: Let the pressure release naturally.
- Serve: Serve hot with your favorite dippers, like tortilla chips, crackers, or vegetables.
Notes
- For a smoother dip, use an electric mixer to blend the cream cheese mixture.
- You can adjust the amount of hot sauce to your preferred level of spiciness.
- If you don’t have Colby Jack cheese, you can use a combination of cheddar and Monterey Jack cheese.
- For a thicker dip, reduce the amount of water slightly.
- This dip can also be made in a slow cooker. Cook on low for 2-3 hours, or until heated through and bubbly.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
