This Instant Pot Buffalo Cauliflower Dip is an absolute must this season! It’s quick, easy, keto-friendly and a sure crowd pleaser! Try it today and let us know what you think!
There are only two ways you can get me to eat cauliflower – this Cauliflower Buffalo Dip and this Instant Pot Mac & Cheese recipe.
When I first served this Instant Pot Buffalo Cauliflower Dip at a party with family a few months back, I didn’t initially tell anyone it was made with cauliflower as opposed to chicken. People could hardly believe it when I broke the news! It’s so creamy, cheesy and absolutely delicious! And, gone in minutes!
Bonus, it is so quick an easy to make and can be doubled in size, if needed.
Cauliflower is rich in fiber, aids in digestion, has been found to increase iron absorption and aid in weight loss for soon. Granted, we are topping this dish with cheese, but it a good alternative to chicken.
Now, let’s dive into the good stuff – how to make this delicious Instant Pot Buffalo Cauliflower Dip!
If you’re looking for a few other Instant Pot recipes to try this week, here are a few of my favorites:
- Instant Pot Olive Garden Zuppa Toscana Soup
- Instant Pot 5 Cheese Mac & Cheese Topped With Maple Bacon
- Instant Pot Turkey Mushroom Bolognese
- Instant Pot Creamy Garlic Parmesan Chicken Pasta
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______ OUR FAVORITE INSTANT POT ACCESSORIES ______
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TIPS FOR MAKING BUFFALO CAULIFLOWER DIP
- I recommend cutting the cauliflower pieces into small pieces and cutting off as much of the stems as possible. It makes the dip a bit more manageable when dipping.
- You can choose any hot sauce you might like. I used Franks Red Hot sauce, but any will do.
- Surprise your friends and family by not telling them about the cauliflower! I know, I know. But I mean it, I can almost guarantee people will love it and be as shocked as can be!
- You can easily increase the serving size of this dish by doubling the ingredients below. You will not need to double the cooking time.
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INGREDIENTS FOR INSTANT POT BUFFALO CAULIFLOWER DIP
SERVED IN A SMALL SERVING DISH – You can double the recipe, if needed
- 1 head of fresh cauliflower, cut into small pieces
- 1 tablespoon hot sauce (I used Franks Red Hot sauce)
- 1 cup ranch dressing (you can also use reduced fat and it tastes just as good)
- 1/3 cup crumbled blue cheese
- 2 cups shredded mozzarella cheese
- 4 ounces of cream cheese
- Salt and pepper to taste
- Pita chips, celery, tortilla chips, carrots for serving
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HOW TO MAKE INSTANT POT BUFFALO CAULIFLOWER DIP
- Turn on Instant Pot and select the ‘Pressure Cook’ or ‘Manual’ function on high.
- Place cauliflower pieces into your insert pot (as a note, I used an small oven-safe bowl) and pour 1 cup of water into the bottom of your Instant Pot.
- Place your insert onto the top of your trivet or sling and carefully lower into your IP.
- Secure the lid and select the ‘Pressure Cook’ function on high. Cook for 6 minutes.
- When the timer beeps, quick release all of the pressure.
- Select the ‘Cancel’ function to reset the cooking function and carefully remove the lid.
- In the same insert pot, mix the cauliflower with the cream cheese, cup of shredded cheese, ranch dressing, blue cheese crumbles and hot sauce until all ingredients are well combined.
- Once all of the ingredients are well combined, top your insert with the remaining 1 cup of shredded cheese.
- You can either place the lid back onto the Instant Pot on ‘Warm’ and allow the cheese to melt naturally or,
- If you prefer to brown the top of your dip, you can place the insert into the oven for 10-15 minutes on 350.
- Serve this delicious dip with tortilla chips, celery, cucumber rounds, carrots, pita chips and so much more!
- Enjoy!
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Instant Pot Buffalo Cauliflower Dip || Keto Friendly
Ingredients:
- 1 head fresh cauliflower
- 1 tablespoon hot sauce (I used Franks Red Hot sauce)
- 1 cup Ranch dressing
- 1/3 cup crumbled blue cheese
- 2 cups shredded mozzarella cheese
- 4 ounces cream cheese
- Salt and pepper to taste
- Pita chips, celery, tortilla chips, carrots for serving
Instructions:
- Turn on Instant Pot and select the 'Pressure Cook' or 'Manual' function on high.
- Place cauliflower pieces into your insert pot (as a note, I used an small oven-safe bowl) and pour 1 cup of water into the bottom of your Instant Pot.
- Place your insert onto the top of your trivet or sling and carefully lower into your IP.
- Secure the lid and select the 'Pressure Cook' function on high. Cook for 6 minutes.
- When the timer beeps, quick release all of the pressure.
- Select the 'Cancel' function to reset the cooking function and carefully remove the lid.
- In the same insert pot, mix the cauliflower with the cream cheese, cup of shredded cheese, ranch dressing, blue cheese crumbles and hot sauce until all ingredients are well combined.
- Once all of the ingredients are well combined, top your insert with the remaining 1 cup of shredded cheese. ° You can either place the lid back onto the Instant Pot on 'Warm' and allow the cheese to melt naturally or, ° If you prefer to brown the top of your dip, you can place the insert into the oven for 10-15 minutes on 350.
- Serve this delicious dip with tortilla chips, celery, cucumber rounds, carrots, pita chips and so much more!
- Enjoy!
Tips / Notes:
AUTHOR: A LILY LOVE AFFAIR - www.alilyloveaffair.com
TIPS:
- I recommend cutting the cauliflower pieces into small pieces and cutting off as much of the stems as possible. It makes the dip a bit more manageable when dipping.
- You can choose any hot sauce you might like. I used Franks Red Hot sauce, but any will do.
- Surprise your friends and family by not telling them about the cauliflower! I know, I know. But I mean it, I can almost guarantee people will love it and be as shocked as can be!
- You can easily increase the serving size of this dish by doubling the ingredients below. You will not need to double the cooking time.
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