By The Toasted Pine Nut
Instant Pot Buffalo Chicken Dip
11 steps
Prep:5minCook:15min
Warm up this fall with an easy low carb + gluten free Instant Pot Buffalo Chicken Dip! Only a couple easy ingredients for a perfect party appetizer!
Updated at: Thu, 21 Nov 2024 11:51:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
16
Low
Glycemic Load
1
Low
Nutrition per serving
Calories387.9 kcal (19%)
Total Fat28.4 g (41%)
Carbs6.8 g (3%)
Sugars2.8 g (3%)
Protein23.9 g (48%)
Sodium1189.8 mg (59%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Place the broth and chicken in the instant pot.
Step 2
Put on the lid and make sure the valve is on sealing.
Step 3
Press the poultry button and cook for 12 minutes.
Step 4
Once the chicken is done cooking, pull the chicken out and place on a cutting board.
Step 5
Use two forks to pull apart the chicken to shred it. I found it easiest to slice the chicken into chunks and then shred it.
Step 6
Empty the broth out of the instant pot and place the shredded chicken back in.
Step 7
Add the yogurt, buffalo wing sauce, cheddar cheese, cream cheese, and garlic powder.
Step 8
Fold until combined.
Step 9
You can transfer it to a serving bowl and enjoy! Or, Place into an ovenproof dish or skillet and sprinkle with additional cheddar cheese.
Step 10
Place it under the broiler for 1 – 2 minutes until golden brown.
Step 11
Garnish with chopped cilantro, scallions, or chives!
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