Instant Pot Healthy Buffalo Chicken Dip
This Instant Pot healthy buffalo chicken dip is an easy & delicious appetizer that everyone will love! Complete with Crockpot & Oven instructions!
This recipe was originally published on January 20, 2020 and updated with new photos and copy on April 30, 2022.
TABLE OF CONTENTS
What Makes This Recipe Great
There is nothing like a good dip! Creamy buffalo sauce + chicken is the best combination in my opinion. So, I set out to create a healthy buffalo chicken dip that’s keto, whole30, and paleo, and I have to say it turned out amazing! Tender shredded chicken, perfectly creamy, and just the right amount of heat= perfection!
The great thing about this Instant Pot recipe is that the chicken breasts get cooked with buffalo sauce, ghee, and spices, so, all you have to do is plop them into the pot and let them cook! That’s it! It couldn’t be easier.
How To Make This Recipe
This recipe also doubles as a really quick and easy way to make shredded buffalo chicken for salads, bowls, etc. It’s so great for meal prep! Simply follow the first steps before combining it with the cream cheese and ranch dressing.
Ingredient Notes
- Chicken Breasts: You can use boneless, skinless thighs if you prefer!
- Frank’s Red Hot: or hot sauce of choice.
- Ghee: I love the 4th and Heart brand and I get it on Thrive Market.
- Spices: Paprika, Salt & Garlic Powder.
- Kite Hill Cream Cheese: This is an almost milk-based dairy-free cream cheese. The ingredients are Whole30 compliant, but some say that it is considered to be SWYPO. I will let you decide what works best for you!
- Ranch Dressing: I love Tessemae’s Whole30 compliant version!
Shredded Chicken Prep
Bake Only – No Instant Pot
- If you want to use pre-cooked chicken that you already have on hand, simply combine 4 cups of cooked, shredded chicken with all of the ingredients.
- Pour into a casserole dish and bake for 20 minutes.
Slow Cooker Chicken Buffalo Dip
- Add the ghee, hot sauce, chicken, and spices to the slow cooker. Cook on high for 3 hours or low for 6 hours. Shred the chicken, then add in the cream cheese and ranch and stir. Serve as-is, or transfer to a baking dish and bake at 375 for 20 mins until it’s bubbling.
Instant Pot Shredded Chicken
- To make just shredded buffalo chicken, simply follow the first steps until you are done shredding the chicken.
Step by Step
- Preheat your oven to 375. Pour the hot sauce and ghee into the instant pot.
- Place the chicken breasts on top in an even layer, making sure not to overlap if possible.
- Sprinkle the paprika, salt, and garlic powder on top of the chicken. Lock the lid and cook on manual high pressure for 12 minutes.
- Manually release the pressure and shred the chicken breasts using two forks (or a stand mixer). You can do this directly in the pot, or move the chicken to a cutting board.
- Return the shredded chicken to the pot and toss with the buffalo sauce.
- Stir in the cream cheese and the ranch dressing, then pour into a 8 x 8 (or 10 x 7) casserole dish.
- Bake for 20 minutes or until the dip is hot and the sides are bubbling.
Mary’s Tips & Tricks
How to Serve This Recipe: You can serve this healthy buffalo chicken dip with veggies for Whole30, Siete Grain Free Tortilla Chips, or Simple Mills Sea Salt Crackers for paleo.
Baking Option: It’s best to use an 8×8 or 10×7 inch baking dish for this dip. A 9×13 is going to be too large! If you don’t have an Instant Pot, you can also make this in the oven. It will require pre-cooked shredded chicken.
Nut-Free: To make this nut-free, sub 3/4 cup mayo for the almond milk cream cheese.
FAQs
It’s SO easy! Simply bring your chicken breasts to a boil in a large pot of water. Cover and remove from the heat. Let it sit for 15 minutes. Shred, and you’re done!
1. Simply combine the hot sauce, ghee, chicken breasts, and spices in the slow cooker.
2. Cook on low for 7-8 hours then shred the chicken.
3. Add in the cream cheese and ranch. You have the option to heat it for a few minutes and leave it as-is, or you can transfer it to a baking dish and bake it until bubbling per the directions.
Actually, this healthy buffalo chicken dip is totally keto-friendly! In one serving of this healthy buffalo chicken dip, it’s just 2 net carbs! Serve with celery sticks to keep it low-carb.
More Whole30 Dips & Appetizers
If you try this recipe and love it, a 5-star rating and review below would mean the world. And don’t forget to follow me on Instagram, Facebook, and Pinterest!
Instant Pot Healthy Buffalo Chicken Dip
Ingredients
- 1.5 lbs chicken breasts, can also sub boneless, skinless chicken thighs instead. I used 3 breasts.
- ½ cup Frank's Red Hot, or preferred hot sauce
- ¼ cup melted ghee
- ½ tsp paprika
- ½ tsp sea salt
- ½ tsp garlic powder
- 8 oz Kite Hill Almond Milk Cream Cheese*, See below for a nut free alternative
- ½ cup Tessemae's Ranch dressing
Equipment
Instructions
- Preheat your oven to 375. Pour the hot sauce and ghee into the instant pot. Place the chicken breasts on top in an even layer, making sure not to overlap if possible. Sprinkle the paprika, salt, and garlic powder on top of the chicken. Lock the lid and cook on manual high pressure for 12 minutes.
- Manually release the pressure and shred the chicken breasts using two forks (or a stand mixer). You can do this directly in the pot, or move the chicken to a cutting board. Return the shredded chicken to the pot and toss with the buffalo sauce. Stir in the cream cheese and the ranch dressing, then pour into a 8 x 8 (or 10 x 7) casserole dish. Bake for 20 minutes or until the dip is hot and the sides are bubbling. Serve with veggies, Siete chips, or Simple Mills crackers.
Bake Only – No Instant Pot
- To use pre-cooked chicken, simply combine 4 cups of cooked, shredded chicken with all of the ingredients. Pour into a casserole dish and bake for 20 minutes.
Slow Cooker Instructions
- Combine the ghee, hot sauce, chicken, and spices in the slow cooker. Cook on high for 3 hours or low for 6 hours. Shred the chicken and add in the cream cheese and ranch dressing. Serve as-is, or transfer to a baking dish and bake for 20 mins at 375.
Instant Pot Buffalo Chicken (no dip)
- To make just shredded buffalo chicken, simply follow the first steps until you are done shredding the chicken. Serve on wraps, on salads, or in bowls with cauliflower rice, tomatoes, cucumbers, and ranch!
26 Comments on “Instant Pot Healthy Buffalo Chicken Dip”
My husband and I make this ALL the time and it’s such a hit! Thanks the amazing recipe!
Amazing, thanks Courtney!
Buffalo chicken dip is my all time favorite dip. When I had to go dairy free, I didn’t know if it was gonna taste good…well it sure does!!
So so so so good!!
I had been dying for a DF, GF, alternative to this type of appetizer and here it is!!
Followed the instructions exactly except I don’t have an instant pot so I just boiled and shredded my chicken.
Super easy to make and my husband couldn’t even tell a difference in the taste and he couldn’t stop eating it lol
Definitely going to be a party favorite from now on! Thank you!
This is a major go-to for football gatherings or really any occasion! My fiends can’t believe it’s not ‘normal’ buffalo dip … I combine with Siete chips and could legit eat the whole thing just myself.
This is a go to recipe in my house. My son likes me to skip the ranch step and just make the chicken. It is amazing!
This is the best dip, you cant tell this is a dairy free version of the classic. Would highly recommend for a party!
Amazing recipe! We cut it in half for an app for a group of 5 – everyone loved it even non-Whole30-ers. Definitely making it again since it’s so easy. We had leftover roasted chicken that we chopped up, mixed with all of the ingredients and baked. Served it with gluten free sesame crackers, plantain chips and celery – it was even good at room temp!
So glad you enjoyed it!!
Can you make this in the crockpot? How would you make in crockpot?
Hi Sharon, You can – Just do 8-10 hours on low with the buffalo sauce and chicken and stir in the other ingredients at the end after you shred the chicken!
I am a buffalo chicken dip snob and this was so good that the only misery I felt after eating way too much of this was that it was all gone
This is soo good. Highly recommend! No one will ever know the difference between this and regular Buff Chicken Dip. I used the Primal Kitchen Ranch and Coconut oil since that’s what I had and it still tasted great.
Thanks Laura!!
I also made this for my dad on Father’s Day and he was sooo pleased!!! As was the rest of my family and myself because this dip is DELICIOUS! Thanks for another hit Mary!
Yay! Glad to hear this, Taylor! Thanks!
This was a big hit for Father’s Day! Thanks for another great recipe!
Yay! So glad you all enjoyed it!
This is so delicious!! I’ve already made it twice and it’s been devoured at both get togethers!!
Woo hoo! So glad to hear you enjoyed it!
Mary, you never disappoint!! Just as good, if not better, than the real deal!!
I bought the ingredients for Superbowl but didn’t get around to it and instead just stuffed some sweet potatoes with this as the filling! Delicious and husband-approved.
Thank you!
Hi Kristy! Thanks so much – that sounds like a delicious way to serve this dip! Glad you enjoyed it!
Can you use compliant buffalo sauce instead of the hot sauce?
Yes! Just omit the ghee.
When you first enter the dairy free world, it’s difficult to find satisfying snacks & dips! I was super excited to find this one, especially with the Super Bowl coming up! My husband is super skeptical when I ask him to try my healthy alternatives (he’s very much not dairy free) and he loved this one, too! “Alright, now that I know I like it, you can tell me what’s in it!” Super easy (I did the baked version), super yummy!
Thank you so much, Holly! I am so glad you enjoyed it!