Home-style Instant Pot Chicken Buffalo Dip
This Instant Pot Buffalo chicken dip is the well-balanced appetizer for any gathering. It is so plain and so quick to make. Cool and creamy, tangy and spicy, it’s sure to please at any party, holiday, or game day get-together.
The classic Buffalo chicken dip. It’s tangy, always, creamy, and spicy an absolute crowd favorite. Making it in the Instant Pot makes it faster and easier than ever.
This satisfying dip is ready so quickly, under 15 minutes, you can have it whenever the whim strikes.
If you’re looking for the well-balanced, crowd-pleasing appetizer that is straightforward, fast, and satisfying, look no further. This pressure cooker Buffalo chicken dip is the quickest, cheesiest, and creamiest Buffalo dip ever.
We love serving it at all sorts of holidays and parties, and it’s suited to game day. Serve it with corn chips, pita, pretzels, or veggie sticks.
Plain Instant Pot Buffalo Chicken Dip
This dip is straightforward to cook with plain ingredients you probably already have on hand. No need to go searching for hard to find items.
It is ready so fast in the Instant Pot! When you need a quick and straightforward appetizer, this is the one to go to.
It is the well-balanced combo of cool, creamy, and spicy. This Buffalo dip is always a table favorite. We love to serve it at parties and holidays especially.
Buffalo Chicken Dip Recipe (Instant Pot)
You only need 5 simple ingredients for this quick and straightforward Instant Pot chicken dip!
Chicken breasts – raw, uncooked boneless skinless
Buffalo sauce – Frank’s is the classic choice. Feel free to use your favorite wing sauce.
Ranch dressing – You can make your own ranch dressing like this From-scratch buttermilk ranch Or this Wing stop copycat ranch. You can also use a bottled brand like Hidden Valley or Newman’s Own.
Cream cheese – we recommend full-fat for a house favorite results.
Shredded cheddar cheese – You can use packaged or freshly shredded from a block.
Optional toppings: Extra shredded cheese, more buffalo sauce, blue cheese crumbles, green onion, jalapeno slices
How to cook the Best Instant Pot Buffalo Chicken Dip
Place the uncooked chicken breasts and buffalo sauce into the Instant Pot.
Put the lid on the Instant Pot and set the valve to SEALING.
Cook on HIGH PRESSURE for 8 minutes.
Press CANCEL and QUICK RELEASE the pressure. Once the pin drops, carefully remove the lid.
Shred the chicken breast and mix it into the sauce.
Add in the ranch dressing, cream cheese, and half of the cheddar cheese.
Mix until it’s fully combined and all of the cream cheese is melted into the dip.
You can leave the Buffalo dip in the Instant Pot liner or transfer it to a serving dish. It will be runny at this point. You need to let the dip cool. It will thicken as it cools.
Sprinkle the remaining cheddar cheese on top and top with your favorite toppings.
Instant Pot chicken Buffalo Dip Variations
- The buffalo sauce could be replaced with your favorite hot sauce, but the spiciness of the dip will drastically increase.
- You can replace the chicken breast with chicken thighs.
- Substitute any of your favorite cheeses for the cheddar cheese. Note that not all cheeses will yield the same results.
Buffalo Chicken Dip Instant Pot Tips
- A great way to shred boneless chicken breast is to utilize a hand mixer or stand mixer. You can also use two forks to pull the meat apart.
- It’s important to let the dip cool to thicken. With this method, it will be runny when it’s first done but will thicken as it starts to cool.
- Use full-fat cream cheese and fresh shredded cheese for the creamiest results.
- We recommend transferring the finished Buffalo chicken dip to a shallow baking dish so that it’s easier to scoop.
Kitchen tools to make Instant Pot Buffalo Chicken Dip
Instant pot
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Measuring cups
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Serving Instant Pot Chicken Buffalo Dip
Serve your Instant Pot cheesy buffalo chicken dip warm with
- Tortilla chips or Fritos
- Pretzels or pretzel rods
- Baguette slices
- Bagel or pita chips
- Carrot and celery sticks
- Bell pepper slices
Storing Instant Pot Buffalo Chicken Dip
Allow any leftover cheesy Buffalo dip to cool completely at room temperature before refrigerating or freezing.
Store any leftover Buffalo chicken dip in a well-sealed, airtight container for up to 3 days in the refrigerator.
Depending on the type and temperature of your freezer, leftover chicken dip can be frozen 4-6 months. Check out our post on How to freeze Buffalo chicken dip For proper storage to achieve a house favorite results.
How to Reheat
Reheat leftover refrigerated dip in the microwave for 2-3 minutes until heated through. Stir, and heat again for 1 minute.
Defrost frozen dip before reheating in the microwave at 75% for 3-4 minutes or until the dip is warmed through completely.
Buffalo Chicken Dip (Instant Pot) FAQs
Prep 5 minutesCook 8 minutesMakes 10
Ingredients
- 2 large skinless boneless chicken breasts raw/uncooked
- 1 cup buffalo sauce
- 1/2 cup ranch dressing
- 8 ounces cream cheese
- 1 cup cheddar cheese
- optional toppings: extra shredded cheese more buffalo sauce, blue cheese crumbles, green onion
Method
- Place the chicken breasts and buffalo sauce into the Instant Pot .
- Put the lid on the Instant Pot and set the valve to SEALING.
- Cook on HIGH PRESSURE for 8 minutes.
- Press CANCEL and QUICK RELEASE the pressure. Once the pin drops, carefully remove the lid.
- Shred the chicken breast and mix it into the sauce.
- Add in the ranch dressing, cream cheese, and half of the cheddar cheese.
- Mix until it’s combined and all of the cream cheese is melted.
- You can leave it in the Instant Pot liner or transfer it to a serving dish. It will be runny at this point. You need to let it cool. It will thicken as it cools.
- Sprinkle the remaining cheddar on top and top with your favorite toppings.
Notes
- A great way to shred chicken breast is to utilize a hand mixer or stand mixer.
- It’s important to let it cool to thicken. With this method, it will be runny when it’s first done.
- We recommend transferring it to a shallow serving dish so that it’s easier to scoop.
