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.
Notes
Serve with chips: A classic pairing with buffalo chicken dip is the chips. Tortilla chips, pita chips, or even potato chips make for fantastic dippers for this creamy dip.
Veggie sticks: Serving carrot and celery sticks with this buffalo chicken dip provide a nice contrast to the rich and spicy dip. Veggie sticks add a healthy and vibrant touch to your snack spread.