Recipes
High Protein Buffalo Chicken Dip
6-8 Servings
1 Hour
Medium
INSTRUCTIONS
- In the Instant Pot, combine the chicken thighs, water, and salt. Seal the lid and Pressure Cook on High for 12 minutes.
- When the cooking program is complete, discard the water and shred the chicken in a bowl.
- In a separate large bowl, mix together the Greek yogurt, blended cottage cheese, Frank's Wing Sauce, shredded cheddar cheese, paprika, and salt.
- Add the shredded chicken to the dip mixture and stir until well combined.
- Pour the mixture into a 1.5-quart Corningware dish. Top with shredded cheddar cheese and cover with aluminum foil.
- Place the dish on a trivet in the Instant Pot with 1.5 cups of water underneath. Seal the lid and Pressure Cook on High for 3 minutes.
- Let the pot release pressure naturally for 5 minutes, then manually release any remaining steam.
- Carefully remove the dish from the Instant Pot and garnish with chopped scallions. Serve warm with carrot slices, celery slices, and tortilla chips. Enjoy!
Share:
About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
View All Instant's Recipes
