Instant Pot Buffalo Chicken Dip is an easy appetizer that goes great with chips, pretzels, vegetables, and more. It only takes 35 minutes to make this tangy game day classic.
If you love hot dip recipes, try my crock pot chili cheese dip and my cheese dip recipe.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Instant Pot Buffalo Chicken Dip Recipe is a Keeper
This instant pot chicken recipe is full of buffalo flavor, and is a great recipe to bring to parties. This spicy dip is delicious with chicken wings, with buffalo chicken quesadillas, or even on top of chicken pasta. Here are a few reasons why you’ll love this dip with buffalo wing sauce:
- 35 Minute Dip: Make the best buffalo chicken dip recipe in just 35 minutes.
- Easy Ingredients: All of the delicious ingredients in this buffalo chicken and ranch dip can be found in your kitchen or local grocery store.
- Adaptable Ingredients: Easily adjust the ingredients in this buffalo dip to your tastes and dietary needs. Kick up the spice or use ground turkey or beef for the recipe.
Can I Use Frozen Chicken Breasts in this Instant Pot Recipe?
You can use fresh or frozen chicken. This recipe is also a great use for leftover rotisserie chicken.
Easy Instant Pot Buffalo Chicken Dip Ingredient Notes
- Shredded Chicken: Use boneless skinless chicken breasts. You can also use rotisserie chicken.
- Hot Sauce: Use your favorite brand of buffalo sauce or hot sauce to flavor the dip.
- Ranch Seasoning: Use a ranch seasoning packet or ranch dressing.
See the recipe card at the bottom for a complete list of the ingredients with measurements.
Pressure Cooker Appetizer Prep Ahead Suggestions
- Make Ahead: Make the dip ahead of time and refrigerate for up to 2 days.
Special Equipment Needed to Make Buffalo Chicken Dip in the Instant Pot
- Instant Pot: Use the Instant Pot to easily make this hot dip with baked chicken, buffalo sauce, and ranch dressing.
Pro Tip for this Easy Appetizer Recipe
Soften cream cheese slightly before adding to the pot for easier blending.
How to Make Easy Buffalo Chicken Dip
These are the basic steps for making buffalo chicken dip in instant pot. Refer to the full, printable recipe card below for detailed instructions.
1. Cook the Chicken
First, set the Instant Pot to the Sauté setting. Add the chicken, hot sauce, and water. Cook on high pressure for 15 minutes while the valve is sealed.
2. Shred the Chicken
Then set the pot to Cancel and remove the lid. Remove the cooked chicken and shred. Add the shredded chicken to a bowl and set aside.
3. Add Cream Cheese and Cheddar Cheese
Sautee cream cheese, shredded cheese, and ranch dressing. Mix the shredded cooked chicken back into the instant pot dip and simmer for 5 minutes, or until the cream cheese is melted completely. Finally, garnish the finished dip with crumbled blue cheese on top and green onions.
How to Store, Reheat and Use Leftover Buffalo Chicken Dip
- Storing: Cool to room temperature, then store leftover dip in an airtight container in the refrigerator.
- Reheating: Reheat the dip in the instant pot or in the microwave until warmed through.
- Using Leftovers: Leftover dip should be good for 3-4 days. Use the dip on top of fries or baked potatoes.
Variations and Substitutions to Make this Buffalo Chicken Dip
- Increase the amount of hot sauce or add a pinch of cayenne pepper.
- Add more cream cheese or sour cream to make the dip creamier.
- Make this buffalo chicken dip with cooked crumbled bacon, chopped green onions, or diced jalapeños.
Easy Dip Recipe FAQs
If you love this recipe for Instant Pot buffalo ranch chicken dip, see our page for more easy appetizer recipes. Remember to share this recipe and leave a rating.
Serve this recipe with air fryer buffalo chicken tenders, buffalo chicken empanadas, or instant pot BBQ chicken. Dip with tortilla chips, buffalo wings, or chicken taquitos.
If you have watery dip, may have added too much water. Add in more sour cream to thicken the dip, or increase the amount of buffalo sauce or add a little bit of cornstarch.
Yes; you can try using Greek yogurt instead, or try a low carb cream cheese option.
Expert Tips for Making This Recipe
- Don’t Overcrowd: Avoid overcrowding the pot. This can prevent proper pressure buildup and extend cooking time.
- Double the Recipe: Easily double the recipe by increasing the ingredients proportionally.
- Hot Sauce: Experiment with different hot sauces (Frank’s Red Hot, Crystal, etc.) to find your preferred heat level.
- Garnish: Top with fresh cilantro, green onions, or a sprinkle of paprika.
Instant Pot Buffalo Chicken Dip
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 2 Chicken Breasts, boneless, skinless
- 1 cup Buffalo Sauce
- ½ cup Water
- ½ cup Cream Cheese
- 1 cup Shredded Cheddar Cheese
- ½ cup Ranch Dressing
- 2 tablespoons Blue Cheese Crumbles, optional
- 2 tablespoons Green Onion, chopped, optional
Instructions
- Turn on the Instant pot and place it on the saute setting.
- Add in the chicken breast to the pot, and then mix in the hot sauce and water.
- Press the cancel button and cook on HIGH PRESSURE on the PRESSURE COOK setting for 15 minutes while ensuring that the valve is in the SEALING position.
- After the pressure-cooking cycle ends, wait for 10 minutes to allow the pressure to release naturally before manually switching the valve from SEALING to VENTING to quickly release the pressure.
- Choose the CANCEL option and carefully remove the lid.
- Take out the chicken breast, shred them into small pieces, and set them aside.
- Choose the sauté option and incorporate cream cheese, shredded cheddar cheese, and ranch dressing.
- Put the shredded chicken back into the pot and mix it well. Allow the mixture to simmer for 5 minutes or until the cream cheese has melted completely.
- If you like, you can add crumbled blue cheese and spring onion on top.
Christina’s Notes
- Don’t Overcrowd: Avoid overcrowding the pot. This can prevent proper pressure buildup and extend cooking time.
- Double the Recipe: Easily double the recipe by increasing the ingredients proportionally.
- Hot Sauce: Experiment with different hot sauces (Frank’s Red Hot, Crystal, etc.) to find your preferred heat level.
- Garnish: Top with fresh cilantro, green onions, or a sprinkle of paprika.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.