Can you imagine buffalo chicken dip getting any BETTER?! INSERT Instant Pot Buffalo Chicken Pierogies! Buffalo chicken dip ingredients are tossed into the instant pot along with potatoes, to give it a signature pierogi twist. The pierogi dough is stuffed with the delicious buffalo potato dip, and then they are boiled and fried. When finished, the pierogies come out crispy on the outside and cheesy and buffalo flavored on the inside. Definitely a must have buffalo appetizer recipe!
What Does This Buffalo Chicken Appetizer Taste Like?
Pierogies and buffalo chicken dip actually have something in common! Many times, both recipes can use cream cheese to mix with the other ingredients. The cream cheese makes the mixture creamy and slightly tangy, which pairs well with the spice of the buffalo sauce and the mild flavor of the potatoes.
I would not consider these buffalo chicken dip appetizers to be spicy. Buffalo sauce alone is a bit spicy, but when baked and combined with all of the other ingredients, I was not overwhelmed by spiciness at all.
You’re Going To Love This
Download Our Helpful Free Beginners Guide!
Want to understand more about why the Mediterranean diet might be right for you, even when everything else that you have tried has failed? Our free guide will give you a practical overview of this incredible lifestyle, along with a full Mediterranean diet shopping list, practical advice for sustaining the lifestyle, recipes, and new evidence-based research!
How To make The Homemade Pierogies:
So, the recipe is fairly straight forward, but it does take some time due to making the pierogi dough from scratch. Let’s get started.
The Instant Pot Buffalo Chicken:
Place chicken breasts, ranch dressing, original franks red hot sauce and chopped potatoes into the instant pot, and set the timer to 20 minutes. Once done, allow to sit for 5 minutes before carefully releasing the pressure valve. Open the lid and toss in the chopped green onion, blue cheese crumbles, cream cheese and cheddar cheese.
Instead of removing the chicken and shredding it with forks, just take a hand held masher and mash all of the ingredients together. The instant pot makes the chicken so tender that it will shred itself! See the FAQ below if you do not have an instant pot.
And if you are in need of an instant pot, this one comes with all of the bells and whistles! Instant Pot Duo Crisp Pressure Cooker 11 in 1, 8 Qt with Air Fryer, Roast, Bake, Dehydrate and more.
How To Make Pierogies From Scratch:
While the Instant Pot is gaining pressure and cooking, start making the pierogi dough with greek yogurt. In a separate bowl, whisk together the egg, greek yogurt, milk and melted butter.
Pour it into a large mixing bowl with the flour and combine everything with your hands until a ball forms. The dough will initially be a bit dry and shaggy, but keep kneading with your hands and it will come together.
If you have a kitchen aid stand mixer with a pasta roller attachment, grab a hand full of dough and work through the pasta dough presser on the loosest number (usually 1) until smooth and combined well.
Continue to make the pasta presser thinner and thinner until you are left with a thin but strong sheet of pasta dough. For me, this was number 5 on my attachment. See FAQ below if you do not have a kitchen aid stand mixer.
Lay the dough out on a clean counter and cut circles out using a 3 inch pierogi cutter, cookie cutter or wine glass. Transfer to a sheet of parchment paper and make sure they do not touch.
If you are looking to purchase a Kitchen Aid Stand Mixer, I am OBSESSED with this KitchenAid Artisan Series 5-Qt. Stand Mixer in Pistachio! Look at that color!
Here is the pasta roller attachment that I use! KitchenAid Pasta Roller & cutter attachment set, Pack of 1, Silver
Now To Make The Buffalo Chicken Pierogies:
Scoop a tiny bit of buffalo chicken and potato dip into the center of a dough circle. Fold and press the edges together. I fortunately had a pierogi maker to make this part easier, but if you don’t have one, just fold it with your hands and press the edges down gently using a fork.
Depending on how long the dough was sitting, you may need to moisten the edges with water to help them stick better. The most important thing to remember here is to make sure there is no air that can get into the pierogi pocket.
Toss the sealed pierogies into a pot of boiling water and boil for 3 minutes. Drain them and pat them dry. Now heat butter in a large non-stick skillet and fry the pierogies until golden brown and crispy on the outside! Enjoy!
Frozen Buffalo Cauliflower Wings Recipe
If you like this recipe, that you will LOVE my frozen cauliflower wings recipe! It uses frozen cauliflower, which I’m pretty sure almost ALL of us have a bag of, and makes crispy delicious vegan buffalo bites!
When To Serve Instant Pot Buffalo Chicken Pierogies:
These instant pot pierogies should honestly be one of the most popular super bowl snacks ever, because who doesn’t like bite sized appetizers and buffalo dip on game day?!
Especially when there is a spin on franks buffalo chicken dip recipe stuffed into them! They not only make a great football appetizer idea, but they can also be served as a snack or appetizer for dinner parties!
Frequently Asked Questions:
| What If I don’t have an instant pot or kitchen aid stand mixer? | If you don’t have an instant pot, do the exact same thing, except in a slow cooker. Slow cook the ingredients on high for 4-5 hours. If you do not have a kitchen aid stand mixer, just roll the dough out in sections into thin sheets using a rolling pin. |
| Is this a freezable pierogi recipe? | It is! The recipe yields a LOT of pierogies (depending on what size you make them), so freezing them is a great option to minimize waste! Place the pierogies in a single layer in a freezer safe container. Lay a sheet of parchment paper over the top and repeat the layers until filled. You can freeze them for up to 3 months in the freezer. To cook frozen pierogies, boil water and cook them in it for about 4-5 minutes. You can eat them boiled, or have the option to fry them after boiling. |
| Do I have to fry them? | No, you don’t have to fry the pierogies, HOWEVER, I do recommend it. Frying them transforms the pierogies from ‘potential dinner‘ to ‘awesome finger food appetizer‘. No one was ever watching a football game and wanted to grab a mushy pierogi to munch on! Plus, making crispy pierogies makes dipping them in sauces easier! |
| What should I serve them with? | I served mine with a homemade avocado ranch dip (recipe coming soon!), but you can definitely go the blue cheese or ranch dressing route! OR for the hard core buffalo lover, more buffalo sauce! |
| What size should I make the pierogies? | I actually made mine pretty small. I like how ‘bite sized‘ they are, like buffalo chicken bites. But I think they would also be delicious a little bigger with more filling in each one! That is totally up to you! |
| How many people will this recipe feed? | This recipe yields a LOT of pierogies. Usually around 100, depending on the size of the pierogi. So if every person eats 10, it should serve about 10 people! I mean, its one of the best buffalo chicken dip recipes ever, so I’m sure they will be appreciated no matter how many you serve! |
Instant Pot Buffalo Chicken Pierogies
Equipment
- instant pot
- Kitchen Aid Stand Mixer with pasta attachment OR rolling pin
Ingredients
- 2 boneless skinless chicken breasts (about 1.5 pounds)
- 3/4 cup Frank's original buffalo sauce
- 3/4 cup ranch dressing
- 3 tbsp chopped green onion
- 4 medium russet potatoes, peeled and cubed (you can use another kind of potato if you don't have russet)
- 8 oz cream cheese
- 2 cups all purpose white flour
- 1 egg
- 1/2 cup plain greek yogurt
- 2 tbsp milk, any kind
- 2 tbsp melted butter for pierogi dough, plus more for frying
- 1 cup shredded cheddar cheese
- 3 tbsp blue cheese crumbles (optional)
Instructions
- Add to your instant pot the whole chicken breasts, franks red hot sauce, ranch dressing and cubed potatoes. Stir well to mix. Place the lid on and make sure the pressure valve is sealed. Set the timer to meat or poultry for 20 minutes.
- While the pressure cooker is coming to pressure and cooking, make the pierogi dough. In a bowl, whisk together the Greek yogurt, milk, egg and melted butter until fully combined. Fill another large bowl with the flour, and pour the Greek yogurt mixture over the flour. Mix and knead until a dough ball forms. Note that it will be a bit dry and shaggy, but keep working at it until all of the dough is combined in one ball, usually about 5 minutes.
- If you have a kitchen aid stand mixer with a pasta attachment: Grab a small handful of dough and work through the pasta dough presser on the loosest number (usually 1) until smooth and combined well. Continue to make the pasta presser thinner and thinner until you are left with a thin but strong sheet of pasta dough. For me, this was number 5 on my attachment.
- If you do not have a stand mixer: You can roll the dough out with a rolling pin. Lay the dough out on a clean counter and cut circles out using a 3 inch pierogi cutter, cookie cutter or large wine glass. Transfer to a sheet of parchment paper and make sure they do not touch.
- When the instant pot is done, let it sit for 5 minutes before carefully releasing the pressure valve. Add to the pot the shredded cheddar cheese, cream cheese, blue cheese and green onion. Using a hand held masher, mash all of the ingredients: the tender chicken should easily shred itself during the mashing process.
- Now stuff the pierogies! If you plan on making the pierogies today, fill a large pot with water and place it on the stove to come to a boil. Scoop a tiny bit of buffalo chicken and potato dip into the center of a dough circle. Fold and press the edges together. I fortunately had a pierogi maker to make this part easier, but if you don't have one, just fold it with your hands and press the edges down gently using a fork. Depending on how long the dough was sitting out, you may need to moisten the edges with water to help them stick better. The most important thing to remember here is to make sure there is no air that can get into the pierogi pocket.
- At this point, if you are saving any, freeze them. See 'TIPS' section below. If you are planning on eating them today, carefully place the pierogies in the boiling water and boil for 3 minutes. Remove to a plate with a slotted spoon.
- Heat 2-3 tbsp of butter in a large non-stick pan until hot and bubbling. Carefully lay the pierogies down on the butter and allow to fry until golden brown, about 3 minutes each side. Remove and serve immediately. Enjoy!
Notes
- The recipe yields a LOT of pierogies (depending on what size you make them), so freezing them is a great option to minimize waste! Place the pierogies in a single layer in a freezer safe container. Lay a sheet of parchment paper over the top and repeat the layers until filled. You can freeze them for up to 3 months in the freezer. To cook frozen pierogies, boil water and cook them in it for about 4-5 minutes. You can eat them boiled, or have the option to fry them after boiling.
Asian Chimichurri Roasted Asparagus