Instant Pot Buffalo Chicken Dip
Servings: 8
Calories: 318
Made with juicy shredded chicken, tangy ranch dressing, buffalo sauce, and a creamy mix of cream cheese and cheddar, this dip is a crowd favorite. Topped with green onions and bleu cheese crumbles, it's the perfect keto-friendly appetizer for game days or gatherings.
Print Recipe
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup Frank’s Red Hot Sauce
- ½ cup water
- 8 ounces cream cheese softened
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing
- 1 tablespoon sliced green onions optional for garnish
- 1 tablespoon bleu cheese crumbles optional for garnish
Instructions
- Place the chicken breasts in the Instant Pot. Add ½ cup water and ½ cup buffalo sauce.
- Secure the lid and set the Instant Pot to Manual (Pressure Cook) for 15 minutes.
- Once the cooking time is up, do a quick release of the pressure.
- Remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the Instant Pot. Add the softened cream cheese, sour cream, shredded cheddar cheese, ranch dressing, and the remaining ½ cup buffalo sauce.
- Stir everything together until well combined. Set the Instant Pot to the Sauté function and cook, stirring frequently, until the mixture is hot and the cheeses are melted and creamy.
- Transfer the dip to a serving dish. Top with sliced green onions and bleu cheese crumbles.
Notes
- Serving size = ½ cup
- Serve hot with low-carb tortilla chips, celery sticks, carrot sticks, and mini sweet peppers.
Nutrition
Serving: 0.5cup | Calories: 318 | Carbohydrates: 4g | Protein: 18g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 1317mg | Potassium: 290mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 0.3mg
Additional Info
Net Carbs:
3.98
g
|
% Carbs:
4.9
%
|
% Protein:
22.4
%
|
% Fat:
72.7
%
|
SmartPoints:
11