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an overhead view of instant pot buffalo chicken dip

Buffalo Chicken Dip

COURSE: Appetizer
Servings 8 servings
PREP TIME: 5 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
How to make Buffalo Chicken Dip in the Instant Pot
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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.
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