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Paleo Buffalo Chicken Dip

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

  • Author: Abbey Blackwell
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


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!


  • 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


  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.


  • 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.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: American

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