Instant Pot Buffalo Chicken Dip Recipe
If you’re looking for a healthy snack during the game, this Instant Pot Buffalo chicken dip is the one. All it takes is 35 minutes to make.
Servings: 6 servings
- 14 oz skinless boneless chicken thigh cut into small cubes
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1 tbsp traditional Dijon mustard
- 2 tbsp homemade Buffalo sauce
- 2 tbsp all-purpose flour
- 1/2 cup unsalted chicken broth
- 1/4 cup whole milk
- 1 1/2 tbsp heavy cream
- 1 oz mozzarella cheese shredded
- 4 oz potatoes shredded, soaked in water, drained, and squeezed dry
- 1 oz cheddar cheese shredded
- 2 tbsp green onion finely chopped
- 6 oz celery cut into sticks
- 10 oz carrot cut into sticks
Preheat the oven to 390°F.
Cook the chicken: Turn on your Instant Pot, set it to the “Sauté” mode, and wait for it to heat up. Add 1 tbsp olive oil, 14 oz cubed chicken thigh, 1/2 tsp garlic powder, 1 tbsp Dijon mustard, and 2 tbsp homemade Buffalo sauce. Cook and stir for 2 minutes.
Make a roux: Add 2 tbsp all-purpose flour to the pot. Mix well and cook for 2 minutes.
Cook the dip: To the pot, add 1/2 cup unsalted chicken broth, 1/4 cup whole milk, 1 1/2 tbsp heavy cream, 1 oz shredded mozzarella cheese, and 4 oz shredded potatoes. Cook for 5 minutes, stirring occasionally.
Bake the dip: Transfer the dip to a small baking dish. Sprinkle 1 oz shredded cheddar cheese on top. Put it in the oven and bake for 10 minutes.
Garnish and serve: Remove the baking dish from the oven and allow the dip to cool for 5 minutes before serving. Sprinkle 2 tbsp finely chopped green onion on top of the dip. Serve with 6 oz celery sticks and 10 oz carrot sticks.
Serving: 1serving | Calories: 208kcal | Carbohydrates: 12g | Protein: 17g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 76mg | Sodium: 299mg | Potassium: 513mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8140IU | Vitamin C: 13mg | Calcium: 108mg | Iron: 1mg