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Instant Pot Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip is the perfect appetizer for parties, game day, and even on the weeknights! Super easy to make and can be added to tacos, sandwiches, and more!
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Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 172.25kcal



  • 1 lb chicken
  • ½ cup chicken broth
  • 1 block cream cheese fat-free
  • 1 cup fat free sour cream
  • cup Frank’s buffalo wing sauce
  • 1 tsp taco seasoning
  • 1 tbsp water
  • cup shredded cheddar cheese


  • To cook chicken, combine both ingredients in your Instant Pot, seal, cook for 15 minutes on 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.
Tried this recipe?Mention @slapdashmom1 or tag #slapdashmom!
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Weight Watchers Points Green 5 Points, Purple 3 Points, Blue 5 Points


Serving: 1serving | Calories: 172.25kcal | Carbohydrates: 9.04g | Protein: 15.5g | Fat: 7.96g | Saturated Fat: 3.14g | Cholesterol: 41.78mg | Sodium: 864.8mg | Potassium: 244.57mg | Sugar: 2.25g | Vitamin A: 231.42IU | Vitamin C: 1.95mg | Calcium: 229.38mg | Iron: 0.48mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.