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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!
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Pin ItInstant 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.
Instant Pot Buffalo Chicken Dip Recipe
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
- ⅓ 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
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
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.
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.
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.
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.
