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+ servings
cheesy instant pot buffalo chicken dip on bread rounds
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5 from 20 votes

Instant Pot Buffalo Chicken Dip

Cheesy Instant Pot Buffalo Chicken Dip is a quick and easy appetizer dip recipe that's perfect for game days and parties. It takes minutes to make in the pressure cooker -- much faster than the Crock-Pot!
Course Appetizer
Cuisine American
Prep Time 3 minutes
Cook Time 10 minutes
pressure time 10 minutes
Total Time 13 minutes
Servings 20
Calories 320kcal
Author Dee


  • 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
  • ¼ cup ranch dressing
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese


  • 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



Recipe was made in 6-quart Instant Pot electric pressure cooker. Dip can be served immediately after shredding or topped with shredded cheese and baked for a thicker, cheesier dip. 
For a thicker dip, remove some of the liquid before shredding chicken.


Calories: 320kcal