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.

Healthy buffalo chicken dip in a white Staub baking dish topped with parsley with carrots and celery in the background

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.

labeled ingredients for healthy instant pot buffalo chicken dip

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!
steps on how to make instant pot buffalo chicken dip

Shredded Chicken Prep

Bake Only – No Instant Pot

  1. 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.
  2. Pour into a casserole dish and bake for 20 minutes.

Slow Cooker Chicken Buffalo Dip

  1. 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

  1. To make just shredded buffalo chicken, simply follow the first steps until you are done shredding the chicken.

Step by Step

  1. Preheat your oven to 375. Pour the hot sauce and ghee into the instant pot.
  2. Place the chicken breasts on top in an even layer, making sure not to overlap if possible.
  3. Sprinkle the paprika, salt, and garlic powder on top of the chicken. Lock the lid and cook on manual high pressure for 12 minutes.
  4. 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.
  5. Return the shredded chicken to the pot and toss with the buffalo sauce.
  6. Stir in the cream cheese and the ranch dressing, then pour into a 8 x 8 (or 10 x 7) casserole dish.
  7. Bake for 20 minutes or until the dip is hot and the sides are bubbling.
A hand with a chip scooping up some buffalo chicken dip

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

How do I make quick shredded chicken?

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!

How do I make this healthy buffalo chicken dip in the Slow Cooker/Crockpot?

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.

How many carbs are in this dip?

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.

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 InstagramFacebook, and Pinterest!

Instant Pot Healthy Buffalo Chicken Dip

This Instant Pot healthy buffalo chicken dip is a easy & delicious appetizer that everyone will love! Complete with Crockpot & Oven instructions!
5 from 15 votes
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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!

Notes

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.
What size baking dish: You can 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. 
How to store buffalo chicken dip: This dip can be refrigerated for up to 4 days. To reheat, pop back in a 375 degree oven for 10-15 mins or microwave for 3 mins!

Nutrition

Calories: 302kcal, Carbohydrates: 4g, Protein: 20g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 978mg, Potassium: 327mg, Fiber: 2g, Sugar: 1g, Vitamin A: 41IU, Vitamin C: 2mg, Calcium: 27mg, Iron: 1mg