How to Make Buffalo Chicken Dip in the Instant Pot
When it comes to hosting the perfect party, snack food should always be at the top of the list. People love to talk and snack—it’s just human nature! This Buffalo Chicken Dip is the ultimate crowd-pleaser. Serve it with veggies, bread, chips, or pretzels and watch it disappear. Best of all, it’s easy to make right in your Instant Pot!
If you looking for another tasty dip recipe, try our Spinach Artichoke Dip!
Ingredients Needed:
- Boneless Skinless Chicken Breasts (Fresh Or Frozen)
- Buffalo Sauce (Such As Frank’s RedHot)
- Cream Cheese, Cubed
- Ranch Dressing (Or Blue Cheese Dressing)
- Shredded Cheddar Cheese
- Mozzarella Cheese (Optional)
- Sliced Green Onions (Optional Garnish)
- Extra Cheese (Optional Garnish)
Frequently Asked Questions:
Can I use frozen chicken?
Yes! You can use frozen chicken breasts—just increase the cook time to 15 minutes on high pressure instead of 10. No need to thaw first.
Can I make it ahead of time?
Absolutely. You can make this dip 1–2 days in advance and reheat it in the Instant Pot on “Keep Warm” or use the sauté setting and stir occasionally until warmed through.
What’s the best way to shred the chicken?
You can use two forks right in the pot, or take the chicken out and use a hand mixer for quick shredding.
Helpful Information:
- Don’t stir before cooking. Layer the ingredients as written (chicken on the bottom, then sauces, then cream cheese). Stirring could cause it to burn.
- Add cheese after cooking. Stirring in shredded cheese and mozzarella at the end keeps it smooth and creamy.
- Adjust spice level. Use more or less Buffalo sauce depending on your heat preference. You can also mix in a bit of sour cream to tone it down.
- Keep warm for parties. After cooking, leave the Instant Pot on “Keep Warm” and stir occasionally to prevent sticking.
- Double for a crowd. This recipe can be doubled—just don’t exceed the fill line. Cook time remains the same.
- The dip may look a bit runny after cooking, but stirring in the shredded cheese will help thicken it to the perfect creamy consistency.
Buffalo Chicken Dip
Ingredients
- 1.5 lbs boneless skinless chicken breasts fresh or frozen
- ½ cup buffalo sauce like Frank’s RedHot
- 8 oz cream cheese cubed (1 block)
- ½ cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese
- 1/4 cup mozzarella cheese optional
- sliced green onions optional garnish
Instructions
- Place the chicken breasts, buffalo sauce, cream cheese, and ranch dressing into the Instant Pot in that order. Do not stir.
- Pressure Cook: Secure the lid and set the valve to sealing. Cook on HIGH pressure for 10 minutes (or 15 minutes if using frozen chicken).
- Allow the pressure to naturally release for 5 minutes, then carefully perform a quick release to vent the remaining pressure.
- Use two forks or a hand mixer to shred the chicken directly in the pot. Stir in the shredded cheddar (and mozzarella, if using) until melted and the dip is smooth and creamy.
- Keep Warm & Serve. Switch the Instant Pot to “Keep Warm” mode if serving later. Enjoy warm with chips, celery sticks, or slices of toasted bread.