Instant Pot Buffalo Chicken Dip Recipe

4.85 from 13 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Servings: people

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

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