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Instant Pot Buffalo Chicken Dip Appetizer

12 Servings Recipe By

Ingredients

  • 2 individual Chicken, Boneless Breasts
  • 1/2 cups Buffalo Wing Sauce
  • 1/4 cups Water
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 4 ounces Cream Cheese
  • 4 fluid ounces Blue Cheese Dressing
  • 1/2 cups Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/4 cup
  • 146 Calories
  • 11g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 45mg Cholesterol
  • 398mg Sodium
  • 1g Total Carb
  • 0g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 10g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit The Holy Mess for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 12 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place the chicken, buffalo sauce, water, salt and pepper in the Instant Pot.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 7 minutes.
  5. Natural release the pressure.
  6. Shred the chicken using 2 forks.
  7. Mix in the cream cheese, blue cheese dressing and cheddar cheese. Allow to melt and then stir to incorporate.
  8. Let cool.
  9. Divide among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

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