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!
Hungry in illinois says
Question: husband wants to add more chicken but I already Cooked some of the chicken. Can I cook more chicken and add to it?
Dee says
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.
gonzo says
You need to specify low pressure or high pressure, I kept getting a “burn” warning.
Dee says
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?
Megan says
If I want to make a double batch, do I need to double all other ingredients?
Dee says
If you’re adding more chicken, you’ll need to double the other ingredients.
Caitlin says
Do you think you could make this and freeze some for later?
Dee says
Yes! I’ve frozen and reheated it before, and it was fine!
Noelle says
Mine came out a tad bit watery?? Not sure what i did wrong 🙁 it still tastes amazing though.
Dee says
It could be the chicken. Some have more liquid than others, depending on where you get them. You could try removing the extra liquid/juices before baking.
Sally says
Can you make this in an 8qrt?
Dee says
I’ve only made it in my 6 quart, but you should be able to use the 8.
Sally says
Can you do this in a 8qrt?
Dee says
You should be able to. I haven’t tried it in the 8 quart yet, so I’m not sure if you would need more liquid, though.
Jan says
It’s so good, I add bacon, celery, onion and garlic, I sauté in the pot first.
Dee says
Those sound like delicious additions. Thanks for sharing!
Julie says
Very good and even better reheated
Dee says
Thanks, Julie! I agree — I think it’s delicious reheated!
Kandi says
This dip LITERALLY saved my marriage. Yummers!
Dee says
Wow — sounds like an interesting story! Glad you liked it! 🙂
Jason says
Would I change the recipe at all if I cooked it in a 3qt IP?
Dee says
I’m not familiar with the 3 quart, but you would probably need less water.
Susan Houston says
Does this thincken as it cools? Took it out of oven and it’s watery…
Dee says
Yes — It will thicken up as it cools.
Wendy says
Any thoughts on adding blue cheese instead of ranch? I awkwardly have a TON of Blue cheese in my possession.
Dee says
Blue cheese would be great with this! I personally prefer ranch, so that’s what I use. Let me know how it turns out! 🙂
Karla says
Will a double batch be the same?
Dee says
If you mean the cook time, yes, it should be.
showens says
Can you use frozen chicken, just omit adding water?
Dee says
I’ve never done that, but you can definitely use frozen. 🙂
Danielle says
Would you change the cook time with frozen chicken?
Dee says
I would add a couple of minutes, but I know several people who say the cook time is the same — The pot just takes longer to reach pressure.
Miz Helen says
This will sure be great for the upcoming game season! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday!
Miz Helen
Patricia @ Grab a Plate says
I love Buffalo-everything! I’m excited to try this in the Instant Pot and get this dip on the table even faster!
Catalina says
OMG! All that cheese! The perfect dinner for the movie night 🌃
Dee says
I hadn’t thought of that. Great idea! 🙂
Jacque Hastert says
My all-time favorite dip! I will have to dust off the instant pot and give this a try.
James says
Tried this last night and it was great! Tons of flavor and easy!
Dee says
That’s awesome, James! Glad you liked it!
Demeter says
I bet this disappears fast at parties! So easy to make in the instant pot!
Dee says
It’s so much easier and faster in the Instant Pot!
Anna says
My Hubby will love this dip! He could eat Buffalo chicken every day!
Dee says
My husband is the same way. He loves it!
Sarah says
Can you make this with frozen chicken breasts? How will that change the time?
Dee says
You can make this from frozen chicken breasts. It will take longer to pressurize, and I would try 12 minutes with a 10 minute release.
Kimberly says
Oooh, look at all that glorious cheese, I want to dive right in!
Dorothy at Shockinglydelish says
I love that the chicken cooks in the hot sauce. Soooo much flavor! Love this dip!
Taz says
Use a whole stick if butter, double cheese, and double ranch, and double buffalo sauce. Turned out better as I had large Tyson chicken breasts.