Instant Pot (or Not) Skinny Buffalo Dip

Ingredients:

Place chicken in the Instant Pot. Top with buffalo sauce and ranch seasoning mix.

In a separate bowl, mix together cream cheese and yogurt and set aside.

Cook on manual high pressure for 12 minutes. When timer is up, allow for a 10 minute natural pressure release. Release any pressure left after 10 minutes.

Open pot and pull out chicken to shred. You can do this with two forks or even a hand mixer. Set chicken aside and turn Instant Pot onto saute.

Add cream cheese mixture to the pot. Heat until bubbling while stirring consistently.

Add chicken back into the pot and stir. Add cheese and stir until well combined.

Optional

Pour mixture into an 8×8 pan and top with a little bit more cheese and a drizzle of buffalo wing sauce. Bake 10-15 minutes until the top is golden brown. Serve with celery and carrots, wheat cracker, or even pretzel chips and enjoy!

celery scooping shredded chicken and cheese dip
5 from 3 votes↑ Click stars to rate now!
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Instant Pot Skinny Buffalo Chicken Dip

This spicy dip is perfect to bring to any family or friend get-together! Anyone who likes spice will enjoy this dip.
Prep Time 15 minutes
Cook Time 12 minutes
Pressure Build And Release Time 28 minutes
Total Time 55 minutes
Servings 5 cups
Author I Don't Have Time For That

Equipment

6 qt Instant Pot
8x8 pan optional

Ingredients  

  • 1-1.5 lb boneless chicken breast thinly sliced
  • 1 cup buffalo wing sauce
  • 1 envelope ranch dressing seasoning mix
  • 1 cup shredded mozzarella cheese
  • 4 oz reduced fat cream cheese
  • ¾ cup plain non fat greek yogurt

Instructions 

  • Place chicken in the Instant Pot. Top with buffalo sauce and ranch seasoning mix.
  • In a separate bowl, mix together cream cheese and yogurt and set aside.
  • Cook on manual high pressure for 12 minutes. When timer is up, allow for a 10 minute natural pressure release. Release any pressure left after 10 minutes.
  • Open pot and pull out chicken to shred. You can do this with two forks or even a hand mixer.
  • Set chicken aside and turn Instant Pot onto saute.
  • Add cream cheese mixture to the pot. Heat until bubbling while stirring consistently.
  • Add chicken back into the pot and stir.
  • Add cheese and stir until well combined.

Optional

  • Pour mixture into an 8x8 pan and top with a little bit more cheese and a drizzle of buffalo wing sauce. Bake 10-15 minutes until the top is golden brown.
  • Serve with celery and carrots, wheat cracker, or even pretzel chips and enjoy!
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 235kcal | Carbohydrates: 4g | Protein: 29g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1825mg | Potassium: 451mg | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course
Cuisine American

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