Treat your guests this game day with 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!
Why We Love This Instant Pot Buffalo Chicken Dip Recipe
If you are looking for a crowd-pleasing appetizer to serve up on game day, look no further! This Buffalo chicken dip is so effortless to make in the pressure cooker, and I promise that it will disappear quickly! Cheesy, creamy, tangy, and spicy, this one has it all!
- Quick + Easy. Let your Instant Pot do all of the hard work! This is ready to serve in a fraction of the time!
- Simple Ingredients. You just need a handful of basic ingredients to make this delicious hot chicken dip.
- Feeds a Crowd. This recipe will easily serve 10, so it’s an ideal option when you are hosting.
Variations on Pressure Cooker Buffalo Chicken Dip
You can leave out the chicken to make a meatless, vegetarian-friendly dip, or replace the chicken with ground beef or chorizo–just make sure it’s fully cooked before adding it in. Mix in green onions or celery bits to add some crunch and texture.
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How to Store and Reheat
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! Some of my favorites are Bacon Wrapped Crackers, Mexican Spice Cheese Crackers, Homemade Wonton Chips, or Tequila Lime Tortilla Chips.
More Buffalo Chicken Dip Recipes To Try
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If its game day grub you crave, we have all the recipes you need to win big! Check out our easy Super Bowl recipes (or World Series, March Madness, National Championship, you get the idea!)
Instant Pot Buffalo Chicken Dip Recipe
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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)
- ½ cup ranch dressing
- ⅓ cup crumbled blue cheese
- 1 cup freshly shredded cheddar cheese optional
Optional Toppings
- Chopped green onion
- Crumbled blue cheese
Recommended Equipment
Instructions
- Add the chicken breasts, broth, and hot sauce to the Instant Pot.2 pounds boneless, skinless chicken breasts, ¼ cup low-sodium chicken broth, 1 cup hot sauce
- Cook the chicken on the Manual setting for 12 minutes.
- 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.1 cup freshly shredded cheddar cheese
- Top with chopped green onion and extra blue cheese.Chopped green onion, Crumbled blue cheese
- Serve with carrot sticks, celery sticks, chips, crackers, etc.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Soften the cream cheese before using it so that it mixes well with the shredded chicken. I like to take it out of the fridge an hour before I want to use it.
- I prefer the flavor and texture of full-fat cream cheese, but the recipe will work well with low-fat if you prefer.
- Serve this dip warm.
Nutrition Information
How to Make Instant Pot Buffalo Chicken Dip Step by Step
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. Cook the chicken on the Manual setting for 12 minutes. Let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure.
Shred the Chicken: Remove the chicken from the Instant Pot and shred. 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.
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. Top with chopped green onion and extra blue cheese.
