Instant Pot Buffalo Chicken Dip

Course Appetizer, Snack
Cuisine American
Keyword Buffalo Chicken Dip
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 306kcal


  • 2 lb frozen chicken breasts
  • 1 cup water
  • 3/4 cup plain Greek yogurt
  • 3/4 cup cottage cheese
  • 2/3 cup cheddar cheese shredded
  • 3/4 cup hot sauce
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp Freshly ground black pepper
  • 1/4 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped


  • In the pot of Instant Pot, place the chicken breast and water.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 12 minutes.
  • Meanwhile, in a blender, add the yogurt, cottage cheese, hot sauce, dried herbs, spices, salt and black pepper and pulse until smooth.
  • Preheat the oven to broiler.
  • Press “Cancel” and allow a natural release.
  • Remove the lid and drain the water from pot.
  • Immediately with a hand mixer, shred the chicken.
  • Select “Sauté” and stir in the cheese mixture.
  • Cook for about 2-3 minutes or until heated through.
  • Press “Cancel” and transfer the chicken mixture into a baking dish.
  • Sprinkle with feta cheese and broil for about 5 minutes.
  • Remove from the oven and set aside for about 5 minutes.
  • Garnish with parsley and serve.


Calories: 306kcal