I love dips, but I hate mayo. So, whenever someone brings buffalo chicken dip to a party, I get excited for a brief moment before I remember that it is almost always made with mayo.
So, what is a mayo-averse blogger to do? Make her own version, of course! So, mayo haters can rejoice. You can now have your buffalo chicken dip, and eat it, too! I make mine in the Instant Pot for ease, but you can also do it on the stove top if that is your preference.
Before getting started, get your ingredients ready. You will want about 1lb to 1 1/2lbs of boneless skinless chicken breast. My local latino grocery store sells huge breasts, so I only needed one.
First, cook the chicken breast. Add 1 cup of water to the liner of your pressure cooker, then add the chicken breast. Cook on High Pressure for about 20 minutes. If your chicken breasts are especially big, you might need to add a few extra minutes.
While the chicken is cooking, you can cube your cream cheese and shred your cheddar so that it’s ready when the chicken is done. Once the timer goes off, let the pressure release naturally, but do not turn off the pressure cooker. Let it stay on “Keep Warm.”
After all of the pressure is released, open the pressure cooker, drain all of the liquid, and shred the chicken.
After you shred the chicken, add the buffalo sauce. Add the cubed cream cheese next, and stir until all of the cream cheese has melted. Add the shredded cheddar cheese, a little bit at a time, making sure each time that the cheese is completely melted before you add more.
Once all of the cheddar is melted in, add the blue cheese dressing and the crumbled blue cheese. Stir until it is all combined.
Buffalo chicken dip is best served hot. The dip can be made in advance and frozen until ready to use. I like to serve it with crackers or bagel chips, but I have also seen it served with tortilla chips. If you’re keeping it low-carb, try eating it with carrot or celery sticks, or in lettuce wraps.
Pressure Cooker Buffalo Chicken Dip
Ingredients
- 1-1 1/2lbs boneless skinless chicken breasts
- 1 cup of water
- 8oz of cream cheese, cut into cubes
- 8oz cheddar cheese, shredded
- 4oz blue cheese, crumbled
- 1/4 cup blue cheese dressing
- 1 cup buffalo sauce
Directions
Add the chicken broth and the water to the liner of your electric pressure cooker. Cover, seal, and cook on High Pressure for 20 minutes (large pieces of chicken may need additional time). Allow the pressure to release naturally. Leave the pressure cooker on the Keep Warm setting.
Strain the water and shred the chicken. Add the buffalo sauce and stir until combined. Add the cream cheese and stir until the cream cheese is melted.
Stir in the shredded cheddar cheese, a little bit at a time, until all of the cheese has been added and mixture is smooth. Add the blue cheese sauce, and then the crumbled blue cheese. Serve the buffalo chicken dip hot.