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November 16, 2020

Instant Pot Buffalo Chicken Dip (Paleo, Whole30, Keto)

This Paleo Buffalo Chicken Dip will win the crowd over! You won’t believe this healthy appetizer is dairy free, and a no-fuss, easy to make dip in the Instant Pot! Serve it straight out of the instant pot and make a big batch for parties, game days or family gatherings. Whole30, and Keto too!

Why You’ll Love This Paleo Buffalo Chicken Dip

  • It’s mouthwatering, addictive and creamy with just the right amount of heat!
  • Made in the Instant Pot for a quick, no-fuss recipe.
  • Serve it at holiday gatherings, celebrations, or parties. The options are endless. Double or triple the servings to fit your needs.
  • It’s dairy-free, paleo, whole30, and keto. But it’s so tasty no one will ever know it’s made without cheese!

What Goes in Paleo Buffalo Chicken Dip

  • Boneless Skinless Chicken Breasts
  • Onion
  • Ghee or Butter (if dairy free use olive oil)
  • Avocado Oil Mayo (I use Primal Kitchen)
  • Nutritional Yeast. This adds the cheesy flavor to the dip.
  • Franks Red Hot Sauce. Make sure you get the original, not the buffalo flavor. Feel free to use your favorite sauce if you want something with more or less heat.
  • Spices: garlic powder, onion powder, dill, black pepper, chives, and parsley. These spices add the ‘ranch’ flavor to the dip.

Tips to Make Instant Pot Buffalo Chicken Dip

  1. Make the buffalo sauce. You can either mix the ingredients in the instant pot, or in a medium-sized bowl. Then, pour the sauce into the bottom of the instant pot.
  2. Place the chicken breast in the sauce, and lock the instant pot lid in place (told you it’s a no-fuss recipe).
  3. Set the timer on manual for 15 minutes, and make sure the knob is set to ‘sealing’.
  4. Once the timer is finished and beeps, perform a quick release by moving the knob to ‘venting’.
  5. Shred the chicken with two forks, or if you are short on time grab a hand mixer.

Can I Make this Buffalo Chicken Dip in the Slow Cooker?

Yes. Follow the exact same instructions as the Instant Pot recipe. Make the sauce, pour it in the slow cooker and add the chicken breast.

Cook on low for 2-3 hours, then shred chicken with two forks or a hand mixer.

Paleo Buffalo Chicken Dip

What To Serve with Buffalo Chicken Dip

Since this recipe is Paleo friendly, and Whole30 compliant I am going to stick with grain-free chips and crackers, as well as nutritious veggies.

My favorite grain-free chips are Siete Tortilla Chips, and Thrive Markets’ Sea Salt Tortilla Chips are just as tasty. For crackers, I recommend HuKitchen grain-free crackers or Simple Mills Sprouted Seed Crackers. If you would like to make homemade Paleo crackers, here is a recipe for you.

If you are sticking with veggies I recommend fresh celery sticks, roasted cauliflower, carrot sticks, sliced bell peppers, or sliced cucumbers.

Whole30 Buffalo Chicken Dip

More Paleo Appetizers:

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Paleo Buffalo Chicken Dip

Paleo Buffalo Chicken Dip (Whole30, Dairy Free, Keto)

  • Author: Abbey Blackwell
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free

Description

This Paleo Buffalo Chicken Dip will win the crowd over! You won’t believe this healthy appetizer is dairy free, and a no-fuss, easy to make dip in the Instant Pot! Serve it straight out of the Instant pot and make a big batch for parties, game days or family gatherings. Whole30, and Keto too!


Scale

Ingredients

  • 1 pound boneless skinless chicken breast
  • 1/2 medium yellow onion, diced
  • 1 tablespoon ghee or extra virgin olive oil
  • 1/2 cup avocado oil mayo, (I use Primal Kitchen Avocado Mayonnaise)
  • 1/4 cup nutritional yeast
  • 3/4 cup hot sauce, (Franks Red Hot Original Sauce)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dill
  • 1/4 teaspoon black pepper
  • 1 teaspoon chives
  • 1 teaspoon parsley

Instructions

  1. In a medium-sized bowl, stir together the diced yellow onion, ghee, avocado oil mayo, nutritional yeast, hot sauce, garlic powder, onion powder, dill, black pepper, chives, and parsley. Pour mixture into the bottom of instant pot and place chicken breast on top.
  2. Lock the instant pot lid in place, and set the timer on manual for 15 minutes. Make sure the knob is set to ‘sealing’. Once the timer is finished and beeps, perform a quick release by moving the knob to ‘venting’.
  3. Use two forks or a hand mixer to shred the chicken.
  4. Serve with grain-free chips or crackers, or with veggies.


Notes

  • This Instant Pot buffalo chicken dip will last in the fridge for 3-4 days. Don’t forget it has chicken in it, so if you keep it longer you risk food poisoning.
  • If using frozen chicken breasts, I recommend cooking for longer time. Time will vary based on breast sizes.

Keywords: instant pot, paleo, whole30, keto, pressure cooker, buffalo dip, paleo appetizers, dairy free

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Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!

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