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Instant Pot Buffalo Chicken Dip
- Total Time: 2 hours 13 minutes
Description
This Instant Pot Buffalo Chicken Dip Recipe is one of my favorite go to’s for game days. It is the perfect appetizer for when you have a crowd to please!
Ingredients
Scale
- 2 lbs. boneless, skinless chicken breasts
- Salt and black pepper, to taste½ c. chicken broth
- 3 stalks celery, very finely chopped
- 2 8-oz. packages cream cheese
- ¾ c. Frank’s hot sauce1 small jalapeno pepper, finely minced
- 6 oz. crumbled blue cheese, divided
- 1 c. Mozzarella cheese, finely shredded
- 3 green onions, tops sliced (optional)
- 1 small jalapeno, sliced (optional)
Instructions
- Season chicken breasts with salt and black pepper, to taste.
- Add chicken breasts, broth, celery, cream cheese, hot sauce, jalapeno pepper, and 4 oz. crumbled blue cheese to the Instant Pot.
- Cover, vent seal, and cook on “Slow Cook” for 2 hours.
- 30 minutes before serving, remove lid and shred chicken using two forks.
- Add shredded Mozzarella cheese and stir to combine.
- Add cover and continue cooking until cheese is completely melted.
- Remove lid and garnish dip with remaining blue cheese, sliced green onions, or jalapeno, if desired.
- Keep warm and serve with celery stalks and carrot sticks.
- Prep Time: 10 minutes
- Cook Time: 26 hours
Nutrition
- Calories: 2.237
- Sugar: 3
- Sodium: 3841
- Fat: 116
- Saturated Fat: 62
- Carbohydrates: 16
- Protein: 278
- Cholesterol: 910
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