Next game day, treat your guests to this creamy and cheesy Instant Pot Buffalo Chicken Dip. Ready to serve in around 35 minutes, this is an effortless dip recipe that is made for sharing!

Instant pot buffalo chicken dip with chips in a white serving dish.

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Instant Pot Buffalo Chicken Dip Recipe

If you are looking for a crowd-pleasing appetizer to serve up on game day, look no further! I find that this Buffalo chicken dip tastes great and is so effortless to make in the pressure cooker. I promise it will disappear quickly! Cheesy, creamy, tangy, and spicy, this one has it all!

Though this dip gets devoured as is, I sometimes leave out the chicken and make a meatless, vegetarian-friendly dip, or I’ll replace the chicken with ground beef or chorizo. To add crunch and color, I’ll often mix in green onions or celery bits.

Recipe Card

Instant Pot Buffalo Chicken Dip Recipe

4.85 from 13 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 10 people
Author: Becky Hardin
featured instant pot buffalo chicken dip
This Instant Pot Buffalo chicken dip is such a straightforward recipe to make. If you are hosting a crowd for drinks, this is the one to make.
Step-by-step photos can be seen below the recipe card.
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Equipment

  • Instant Pot (click for my favorite)

Ingredients 

  • 2 pounds boneless, skinless chicken breasts
  • ¼ cup low-sodium chicken broth or water
  • 1 cup hot sauce such as Frank’s RedHot
  • 8 ounces cream cheese room temperature (1 brick), full fat is recommended but low fat will work
  • ½ cup ranch dressing
  • cup crumbled blue cheese
  • 1 cup freshly shredded cheddar cheese optional

Optional Toppings

  • chopped green onion
  • crumbled blue cheese

Instructions 

  • Add the chicken breasts, broth, and hot sauce to the Instant Pot and cook on the manual setting for 12 minutes.
    2 pounds boneless, skinless chicken breasts, ¼ cup low-sodium chicken broth, 1 cup hot sauce
  • Let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure.
  • Remove the chicken from the Instant Pot and shred.
  • Return the chicken to the pot, and stir in the cream cheese, ranch dressing, and blue cheese.
    8 ounces cream cheese, ½ cup ranch dressing, ⅓ cup crumbled blue cheese
  • Preheat the oven to 400°F. Transfer the mixture to a greased baking dish, top with cheddar cheese, and bake for 10-15 minutes until the cheese has melted.
  • Top with chopped green onion and extra blue cheese. Serve warm with carrot sticks, celery sticks, chips, crackers, etc.
    chopped green onion, crumbled blue cheese
Calories: 303kcalCarbohydrates: 2gProtein: 25gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 102mgSodium: 1098mgPotassium: 436mgFiber: 1gSugar: 1gVitamin A: 523IUVitamin C: 20mgCalcium: 138mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Instant Pot Buffalo Chicken Dip Step by Step

Raw chicken in the instant pot with chicken broth.

Cook the chicken: Add 2 pounds of boneless, skinless chicken breasts, ¼ cup of low-sodium chicken broth, and 1 cup of hot sauce to the Instant Pot and cook on the manual setting for 12 minutes.

Release the pressure: Let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure.

Shredded chicken in an instant pot.

Shred the chicken: Remove the chicken from the Instant Pot and shred.

Return the chicken: Return the chicken to the pot, and stir in 8 ounces (1 brick) of cream cheese, ½ cup of ranch dressing, and ⅓ cup of crumbled blue cheese.

Instant pot buffalo chicken dip, unbaked, covered in cheese, in a white serving dish.

Bake the dip: Preheat the oven to 400°F. Transfer the mixture to a greased baking dish, top with 1 cup of freshly shredded cheddar cheese, and bake for 10-15 minutes until the cheese has melted.

Baked Instant pot buffalo chicken in a baking dish, topped with green onions and crumbled blue cheese.

Garnish and serve: Top with chopped green onion and extra blue cheese, serve, and enjoy.

How to Store

Store leftover Instant Pot Buffalo chicken dip in an airtight container, or cover the dish tightly with plastic wrap/aluminum foil. Keep it in the refrigerator for up to 3 days. It can be eaten cold or reheated in a 350°F oven until fully heated through.

Serving Suggestions

Serve this Instant Pot Buffalo chicken dip with carrot sticks, celery sticks, chips, crackers, and anything else you can dip and scoop! These savory bacon wrapped crackers, or these spicy Mexican spice cheese crackers, work well with the dip flavors, but you can also prepare some simple homemade wonton chips, or these mildly flavored tequila lime tortilla chips.

More Buffalo Chicken Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.85 from 13 votes (13 ratings without comment)
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