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Instant Pot Buffalo Chicken Dip
This buffalo chicken dip is a creamy and delicious appetizer. The touch of butter and garlic makes this dip stand out and an instant hit amongst your family and friends.
Course
Appetizer, Snack
Cuisine
American
Keyword
Buffalo Chicken Dip
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
77
kcal
Author
Corrie
Ingredients
2
lb
frozen chicken breasts
1
cup
water
¾
cup
plain Greek yogurt
¾
cup
cottage cheese
⅔
cup
cheddar cheese
shredded
¾
cup
hot sauce
½
teaspoon
dried dill
optional
½
teaspoon
dried parsley
½
teaspoon
onion powder
½
teaspoon
garlic powder
¼
teaspoon
Freshly ground black pepper
Instructions
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 two forks pull the chicken or shred it.
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 cheddar cheese and broil for about 5 minutes.
Remove from the oven and set aside for about 5 minutes.
Garnish with some extra hot sauce and serve.
Nutrition
Calories:
77
kcal
|
Carbohydrates:
2
g
|
Protein:
7
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
735
mg
|
Potassium:
68
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
174
IU
|
Vitamin C:
17
mg
|
Calcium:
114
mg
|
Iron:
1
mg