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featured instant pot buffalo chicken dip

Instant Pot Buffalo Chicken Dip Recipe

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 people
Calories: 303kcal
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!
Print Recipe


  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup chicken broth or water
  • 1 cup hot sauce like Frank’s RedHot sauce
  • 8 ounces cream cheese softened
  • 1/2 cup ranch dressing
  • 1/3 cup crumbled blue cheese
  • 1 cup cheddar cheese optional

Optional Toppings:

  • Chopped green onion
  • Crumbled blue cheese


  • Add the chicken breasts, broth, and hot sauce to the Instant Pot.
    2 pounds boneless skinless chicken breasts, 1/4 cup chicken broth or water, 1 cup hot sauce
    how to make instant pot buffalo chicken dip
  • 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.
    how to make instant pot buffalo chicken dip
  • Return the chicken to the pot, and stir in the cream cheese, ranch dressing, and blue cheese.
    8 ounces cream cheese, 1/2 cup ranch dressing, 1/3 cup crumbled blue cheese
  • Preheat the oven to 400 degrees.
  • 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 cheddar cheese
    how to make instant pot buffalo chicken dip
  • 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 so that it mixes in well with the shredded chicken. I like to take it out of the fridge and 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.


Calories: 303kcal | Carbohydrates: 2g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1098mg | Potassium: 436mg | Fiber: 1g | Sugar: 1g | Vitamin A: 523IU | Vitamin C: 20mg | Calcium: 138mg | Iron: 1mg