Instant Pot Buffalo Chicken Dip is a quick and easy dip recipe that’s perfect for game day and parties. Takes just minutes to make in the pressure cooker!
You guys, fall is right around the corner, so it’s time to break out the fall Instant Pot recipes and game day recipes! Seriously, it’s my absolute favorite time of year!
If you’ve ever made Buffalo chicken dip in the Crock-Pot, you know what an amazing appetizer that is. But guess what? This Instant Pot Buffalo ranch chicken dip is just as good, if not better, and it’s so much faster than the slow cooker version!
Buffalo chicken dip is one of my all-time favorite game day recipes. It’s spicy, creamy, cheesy and a lot easier to eat than wings. I usually make a bunch of it early in the day and let people munch on during the game.
If you make Buffalo chicken dip in the pressure cooker, there’s no need to plan way ahead. You can whip up this easy Instant Pot appetizer at the last minute and be ready to eat in no time!
How to Make Instant Pot Buffalo Chicken Dip
Buffalo chicken dip is one of the easiest Instant Pot recipes you can make. You start it the same way you would for Instant Pot Buffalo Chicken. Just add the chicken to the pressure cooker, and top with Buffalo sauce or hot wing sauce, like Franks, butter and a little bit of water.
Then, it all changes into a delicious hot dip! After the chicken cooks, add some cream cheese and ranch dressing, and shred the mixture with a hand mixer. Super easy!
You can eat this Instant Pot Buffalo chicken dip just like this. Or, you can take it up a notch and make it super cheesy.
Just transfer the dip to an oven-safe dish, throw some shredded cheese on top, and bake until the cheese is melted.
You’ll want to break out the crusty bread or toasted bread rounds for this cheesy Buffalo chicken dip. Wimpy chips won’t work here!
Check out these other hot dip recipes
- Baked Spinach Artichoke Dip
- Cheesy Hot Crab Dip
- Baked Pepperoni Pizza Dip
- Pepperoni Pizza Wonton Cups
- Jalapeno Popper Wonton Cups
- Buffalo Chicken Cups
Recipe for Instant Pot Buffalo Chicken Dip
Instant Pot Buffalo Chicken Dip
Ingredients
- 3 large boneless skinless chicken breasts
- 1 12-ounce bottle hot wing sauce, like Franks
- 2 tablespoons water
- 3 tablespoons butter
- 1 8-ounce package cream cheese, softened
- 1/4 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Add the chicken breasts to the Instant Pot, and pour hot sauce and water over chicken. Do not stir
- Arrange butter over chicken. Cover with lid, turn vent to Sealing position, and hit PRESSURE COOK for 10 minutes
- Pot will take a few minutes to pressurize, then cook for 10 minutes. Do a quick release OR allow 10 minute natural release, and quick release after that
- When pin drops, open lid, add cream cheese and ranch dressing, and shred chicken with hand mixer until well blended. Or, remove chicken and shred with forks, then return to pot, and mix in ranch and cream cheese until mixture is well blended and creamy. You can remove some of the cooking liquid for a thicker dip.
- Pour chicken dip into an oven-safe casserole dish, top with shredded cheese, and bake at 400 degrees for about 10 minutes or until dip is bubbling
Video
Notes
Nutrition
I hope you enjoy this easy, cheesy Instant Pot Buffalo chicken dip, friends!
Because it was a little thin I mixed cooked macaroni noodle into it and it made best Buffalo Mac n cheese
This is always a hit and I always use mostly this recipe with some tweaks. I go full instant pot and never bring in the baking fish. I cook the chicken and Buffalo/butter then shred it then throw in all the cheese and cream cheese and just do it all in the Instant Pot. Easier for me that way! Thank you!
Thanks for sharing, Charlie! I’m glad you like the recipe!
Instant Pot Buffalo Chicken Dip is so good!
It was very good! Cut back on siracchia and my husband liked it better!
Omg, so delicious. It’s my favorite food. Thank you for sharing. Will make again and again. Thank you!
I found it to be runny first time I made it, so instead of cheese on top, I mixed it in before baking. Problem solved. Yummy dip!
Glad you liked it, Barbara! We do recommend mixing in cheese and draining extra liquid for a thicker dip. 🙂
It look great. I did try it! Thank you much for sharing!
I’m glad you liked the dip, Lori. Thanks so much!
This dip was a hit at our last party and recommend it to others.
I have been avoiding making this dip for fear I will eat it all in one sitting…without help from others! You have made it sound so appealing, and the pictures are great. So…I’m going to take my chances and make this! I have an Instant Pot but have not put it much to use, so I am looking forward to using it for your recipe. Thanks for sharing!
Did you use frozen chicken breast or did you thaw them first?
I haven’t made this with frozen chicken, but you can. It might have more liquid, so you might want to drain some off before adding the cream cheese and cheese.
How long did u add for frozen chicken
I looked on line and it said to cook frozen chicken 25 min
This recipe is amazing! I make it for everything & always bring it to parties. It’s always a hit! Thanks so much for sharing! 🙂
So glad you like it, Patrick. Thanks!
It was very good! Cut back on siracchia and my husband liked it better!
I’m glad you liked it, Callie. Thanks!
Great recipe! Came out perfect. I will be making this often
So happy you liked the dip! Thank you!
how is the heat on this does the ranch and cream cheese mellow it out?
The ranch and cream cheese make it a little milder, but it definitely has spice. You could add more ranch or a little less Buffalo sauce to dial down the heat.
Question: husband wants to add more chicken but I already Cooked some of the chicken. Can I cook more chicken and add to it?
I would take the cooked chicken out and keep it warm while you make more chicken, then add them together after the second batch is cooked.
You need to specify low pressure or high pressure, I kept getting a “burn” warning.
I always use the default high pressure for pressure cooking, so I don’t mention that in the instructions. I make this all the time without any problems. So sorry you got the burn warning, but I know that some of the newer IP’s are a little more sensitive. Did you add the water?
If I want to make a double batch, do I need to double all other ingredients?
If you’re adding more chicken, you’ll need to double the other ingredients.
Do you think you could make this and freeze some for later?
Yes! I’ve frozen and reheated it before, and it was fine!