Instant Pot Buffalo Chicken Dip
A super easy dairy-free appetizer that is sure to be a crowd pleaser at your next party or game day!
Servings 10 people
Calories 200kcal
Ingredients
- 2 lbs chicken breasts (3 large ones)
- 1 12 oz bottle Buffalo sauce or sub 1 1/4 cups hot sauce + 1/4 cup ghee in place of this
- ½ cup Tessemae's Creamy Ranch or Sir Kensington's new Ranches will work too
- 4 oz dairy free cream cheese I used Kite Hill brand - jalapeno flavor
Instructions
- Place chicken breasts in the bottom of the Instant Pot. Pour buffalo sauce over top. Make sure it's set to "sealing" and press "manual" high pressure for 15 minutes. It will take a bit for it to come to pressure. Manually release the pressure when done.
- Shred the chicken inside the pot using 2 forks (or an electric mixer works well!).
- Stir in the ranch and cream cheese. Pour into an oven-safe casserole dish. Bake at 400 for 15-20 minutes until the dip is bubbling. Serve with carrots & celery or your favorite grain free tortilla chips or crackers! Enjoy :)
Nutrition
Calories: 200kcal | Carbohydrates: 1g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 276mg | Potassium: 359mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg