Duo Crisp + Air Fryer - Buffalo Chicken Dip


  • For the Chicken:
  • 3 chicken breasts
  • 1/2 tbsp olive oil
  • 1/4 tsp salt and pepper to season the chicken breasts
  • 8 ounces cream cheese
  • 3/4 cup buffalo sauce
  • 2/3 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp lemon juice
  • 1 1/2 cups Water
  • 1 cup Cheddar cheese
  • 1 cup mozzarella cheese
  • 4 green onions sliced
  • salt and pepper to taste
  • 1/4 cup feta cheese crumbles to sprinkle on top
  • 1 tbsp green onion
  • Pat the chicken breasts dry.
  • Add the olive oil to the chicken to coat evenly and season with salt and pepper.
  • Add water and place the trivet inside. Lay the chicken breasts in a single layer.
  • Close the lid using the pressure cooking lid. Select Pressure Cook on High Pressure and set to 13 minutes. Press the Start button.
  • Once the cooking cycle is complete, let the unit Naturally Release for 5 minutes, then do a Quick Release to vent out the remaining pressure.
  • Remove the chicken breasts from the Instant Pot. Let them cool for 5-10 mins.
  • Once the chicken breasts are cool, cut them into medium sized cubes.
  • In a medium bowl combine cream cheese, sour cream, hot sauce, lemon juice and garlic powder with a mixer on medium speed. Mix thoroughly.
  • Add the diced chicken, 1/2 cup cheddar cheese, 1/2 cup mozzarella cheese, and green onions and then mix with a spatula.
  • Once the mixture is combined transfer into a 1.5 quart Corningware round French white ceramic baker and spread evenly.
  • Place the trivet into the pot then place the Corningware ceramic baker on top.
  • Use the Air fryer lid place on top of the unit.
  • Select the Air Fry button and set the temperature to 365°F for 12 minutes, and then press the Start button.
  • Once the pot shows “Turn Food” open the lid and sprinkle the remaining cheese on top. Close the lid and continue cooking.
  • Once it is done, garnish with the feta cheese crumbles and the green onion (to desired)
  • Serve immediately and enjoy.
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