Whole30 Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip (Whole30, Paleo)

This Instant Pot Buffalo Chicken Dip is a super easy and delicious appetizer that is gluten free and dairy free! It's perfect for game day or serving at your next gathering. This dip is Whole30 and Paleo, too!
Course Appetizers
Cuisine American
Keyword buffalo chicken dip
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 people
Author Mary Smith {Mary's Whole Life}



  • 1.5 lbs chicken breasts can also sub boneless, skinless chicken thighs instead. I used 3 breasts.
  • 1/2 cup Frank's Red Hot or preferred hot sauce
  • 1/4 cup melted ghee
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 8 oz Kite Hill Almond Milk Cream Cheese* See below for a nut free alternative
  • 1/2 cup Tessemae's Ranch dressing


  • 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.

Instant Pot Buffalo Chicken

  • 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!


*To make this nut free, sub 3/4 cup mayo for the almond milk cream cheese.