Instant Pot Buffalo Chicken Dip Recipe

Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 303kcal

This Instant Pot buffalo chicken dip is such a straight forward and easy recipe to make. If you are hosting a crowd for drinks, this is the one!

Step-by-step photos can be seen below the recipe card.

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.

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.

Storage: Store Instant Pot Buffalo chicken dip tightly covered in the refrigerator for up to 3 days.