In just a matter of minutes you can have a creamy, yet spicy chicken buffalo dip ready to serve your party guests or family with this simple 5-ingredient recipe! Serve with your favorite chips and/or celery sticks and enjoy!
Pour the buffalo wing sauce over the top of the chicken and toss the chicken using tongs to thoroughly coat the chicken in the sauce.
Close the lid and seal, making sure the vent is set to pressure cook.
Cook on MANUAL, HIGH pressure, for 12 minutes.
When the time is up, carefully move the vent to release the steam to do a quick pressure release.
Remove the cooked chicken from the pot using tongs and place in a shallow dish. Shred the chicken meat with two forks and return to the pressure cooker.
Add the remaining ingredients (blue cheese dressing, cream cheese and shredded cheddar cheese) to the multi-cooker and stir until combined and all of the cheese is melted.
Serve the dip with chips and/or celery sticks and enjoy!
Notes
*KETO NOTE - This recipe as written is low-carb and even keto diet friendly. To keep the serving of this buffalo chicken dip low carb serve with cut up veggies like the afore mentioned celery sticks but also carrot sticks (or baby carrots), cut up broccoli or cauliflower. You can even buy keto chips or even make keto chips to serve this great dip with.**GLUTEN FREE NOTE - Be sure to read the ingredients list for all store-bought items like the buffalo wing sauce, blue cheese dressing and shredded cheese to be sure they are gluten free.