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Instant Pot Buffalo Chicken Dip
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.
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.