How To Make Buffalo Chicken Dip


An easy, healthy and delicious buffalo chicken that is low-carb and keto-friendly. It’s a perfect dip for your vegetables or crackers, as well as fillings for your burgers or wraps.

Looking for a delicious dip for your vegetable sticks, crackers or burger buns? Give this low-carb and keto-friendly Instant Pot Buffalo Chicken Dip recipe a try


1 lb chicken breast cut into thick slices

2 tbsp cream cheese

cup sour cream

cup hot sauce

cup Blue cheese crumbled (plus more for garnish, optional)

sea salt to taste

black pepper to taste

green onion chopped (for serving)



1. In a bowl, combine hot sauce, sour cream, and cream cheese. Season with salt and pepper to taste. Mix well until smooth.

2. Place chicken slices into the instant pot and pour in your prepared sauce.

3. Put the lid on and turn the valve to “sealing.” Press “pressure cook” or “poultry” (for 6 and 8-quart instant pots), set the timer to 15 minutes, and cook at high pressure.

4. Once finished cooking, naturally release the pressure for 10 minutes and then do a quick release of the remaining pressure.

5. Remove the lid from the instant pot and shred the chicken using two forks.

6. Stir in bleu cheese crumbles and let sit for 10 minutes to absorb all the juices and flavors.

7. You can serve this Low Carb Instant Pot Buffalo Chicken in low-carb sandwiches or sliders, as bleu cheese crumbles and freshly chopped green onion and serve with vegetables or low-carb chips or crackers.


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