Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Buffalo Chicken Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 62 reviews

  • Author: Sophia
  • Total Time: 25 minutes
  • Yield: Approximately 6 servings

Description

This Instant Pot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for game day, parties, or a cozy night in. Made with tender shredded chicken cooked under pressure and mixed with hot sauce, ranch dressing, cream cheese, and cheddar, this dip delivers classic buffalo wing flavors without the mess. Ready in under 30 minutes, it’s an effortless crowd-pleaser served warm with tortilla chips, crackers, or fresh veggie sticks.

Ingredients

For the Buffalo Chicken Dip

  • ½ cup water
  • 1 pound boneless, skinless chicken breasts
  • 1 cup hot sauce, divided
  • ½ cup ranch dressing
  • 1 8-ounce block cream cheese, softened
  • 1 teaspoon garlic sauce
  • 1 cup shredded cheddar cheese
  • Blue cheese crumbles, optional, to garnish
  • Chopped green onions, optional, to garnish

To Serve (All Optional)

  • Tortilla chips
  • Crackers
  • Carrot sticks
  • Celery sticks

Instructions

  1. Prepare the Instant Pot: Fit the Instant Pot with the trivet insert and pour ½ cup water into the bottom of the pot. Place the uncooked chicken breasts on the trivet; stacking is okay if needed. Pour ½ cup of the hot sauce over the chicken to cover.
  2. Pressure Cook the Chicken: Secure the lid on the Instant Pot and set the valve to the Sealing position. Select Manual High Pressure mode and set the timer for 10 minutes. The Instant Pot will pressurize and then begin cooking the chicken.
  3. Release Pressure: After the 10-minute cook time is complete, allow the Instant Pot to Natural Release pressure for 5 minutes, then carefully Quick Release any remaining pressure. Remove the lid carefully and transfer the chicken to a large bowl or cutting board.
  4. Shred the Chicken: Using your preferred method (hands, two forks, hand mixer, stand mixer, or food processor), shred the cooked chicken to your desired texture.
  5. Prepare the Dip Base: Empty any remaining liquid from the Instant Pot and rinse if needed. Return the pot to the base and select Sauté mode. Allow the pot to heat up.
  6. Mix Ingredients: Once warm, add ranch dressing, softened cream cheese, the remaining ½ cup of hot sauce, and 1 teaspoon garlic sauce to the pot. Stir until smooth and fully combined.
  7. Add Cheese: Stir in shredded cheddar cheese and continue stirring until the cheese is fully melted and incorporated into the mixture.
  8. Combine Chicken and Serve: Return the shredded chicken to the Instant Pot and stir until thoroughly mixed with the creamy buffalo sauce. Transfer the dip to a serving bowl or cast iron skillet.
  9. Garnish and Serve: Garnish with blue cheese crumbles and chopped green onions if desired. Serve warm with tortilla chips, crackers, carrot sticks, or celery sticks.

Notes

  • You can shred the chicken using your hands, two forks, a hand mixer, stand mixer, or food processor depending on your preference and available tools.
  • To make this recipe keto-friendly, use a ranch dressing without added sugars and shred cheese from a fresh block to avoid starches found in pre-shredded cheese.
  • Natural Release for 5 minutes followed by a Quick Release ensures the chicken stays tender and juicy without overcooking.
  • Blue cheese crumbles and green onions add extra flavor and texture but are optional.
  • Serve the dip warm for the best creamy, melty texture.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://sophiasrecipe.com/instant-pot-buffalo-chicken-dip-recipe/