There's something about buffalo chicken that just gets me every time. No matter where I'm eating or who's serving food, if buffalo chicken anything is an option, I'm getting it. Not sure if it's the cream cheese, the spiciness, or both… but damn! I can't get enough! This Instant Pot Buffalo Chicken Dip will satisfy your craving, any day of the week!
Instant Pot Buffalo Chicken Dip
Dinner time can be hectic. Sometimes you just want some “game day” food, and that's exactly what this recipe is. We love the buffalo chicken dip because it's easy to make, and full of flavor. You can make it hotter by adding cayenne or Sriracha, or you can make it not as hot by using less wing sauce. You can dip veggies like celery, or you can go all out and use tortilla chips. If you aren't counting calories or carbs or points, you can even dip mozzarella sticks. Oh man… now I'm hungry. Onto the recipe.
½ cup chicken broth
1 block cream cheese
1 cup fat free sour cream
1 cup cooked shredded/diced chicken
⅓ cup Frank’s buffalo wing sauce
1 tsp taco seasoning
1 tbsp water
⅓ cup shredded cheddar cheese
Weight Watchers Points
6 Servings: 7 PointsPlus / 11 Smart Points
To cook chicken, combine chicken and chicken broth in your Instant Pot. Seal and cook for 15 minutes on the POULTRY setting or high pressure. Do a quick release. Pour out onto a cutting board and shred or dice. Rinse/dry out your basin, then start steps to make buffalo dip.
Let your cream cheese come to room temperature, then cube it.
Combine cream cheese, sour cream, wing sauce, taco seasoning, chicken, and water in your Instant Pot.
Seal the lid, and set for 5 minutes on high pressure.
Vent, open the lid, and sprinkle in your cheese.
Stir thoroughly so that cheese is incorporated, then serve with chips, veggies, or pretzels.
Follow it up with an easy Instant Pot Dessert!