Buffalo Chicken Dip Recipe
Easy and Delicious Dip made right in your pressure cooker!
Servings: 16 people
Calories: 173kcal
Equipment
- Pressure Cooker
Ingredients
- 1½ pounds boneless skinless chicken breast frozen or fresh (thawed)
- ½ cup water or chicken broth
- ½ teaspoon fine grind sea salt or kosher salt
- 6 Tablespoons salted butter
- 6 Tablespoons Cholula hot sauce
- 3 Tablespoons honey
- 12 ounces cream cheese
Instructions
- Place the chicken breasts into the inner pot of your pressure cooker. Add the water and salt.1½ pounds boneless skinless chicken breast, ½ cup water, ½ teaspoon fine grind sea salt or kosher salt
- Add the butter and hot sauce sauce. Pour the honey over the chicken breasts. This helps keep the thicker honey off the bottom of the pot for pressure cooking.6 Tablespoons salted butter, 6 Tablespoons Cholula hot sauce, 3 Tablespoons honey
- Put the pressure lid on and turn the valve to the sealed position. Pressure cook on high for 25 minutes if using frozen chicken breasts and 20 minutes for thawed/fresh chicken breasts. When the pressure time is up, allow a full natural release of pressure. This can take 15-20 minutes. If you are in a hurry, you can release the pressure after 10 minutes. I don't recommend an immediate release of pressure because that can dry out the chicken.
- Open the lid and shred the chicken in the pot with tongs. Add the cream cheese and break it up. Put the pressure lid back on and let the pot sit on the keep warm setting (it automatically switches over to that after pressure cooking on most electric pressure cookers) for about 5-10 minutes. (You can speed this process up by using sear/sauté on medium and stirring in the cream cheese as it heats up.)Remove the lid and stir to combine. The buffalo chicken dip may be a little liquidy still. You can add more cream cheese if desired, but it will thicken as it sits. Taste and add more hot sauce if needed. You can serve the dip immediately or hot hold it using the keep warm function OR transfer it to a serving dish.12 ounces cream cheese
- Serve with assorted crackers, crusty bread, carrot and celery sticks, soft pretzels or anything else you like!
Notes
Recipe Yield is about 4 cups of dip. The nutritional information is based on the recipe as written and each serving is ¼ cup of the dip.
If you are using a bottled buffalo wing sauce instead of homemade, make sure it isn't too thick for pressure cooking. If in doubt, you can add it after the pressure cook time is done.
Nutrition
Serving: 0.25cup | Calories: 173kcal | Carbohydrates: 5g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 352mg | Potassium: 196mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 0.2mg