If you’re searching for the ultimate crowd-pleaser for your next party, look no further than this Instant Pot Buffalo Chicken Dip Recipe. Creamy, spicy, and absolutely irresistible, this dish transforms simple ingredients into a bubbling, cheesy treat that steals the show at game-day gatherings and potlucks alike. Whether you dip with crunchy celery, tortilla chips, or crackers, every bite bursts with flavor and comfort—making it the appetizer everyone will ask you to bring again and again.
Ingredients You’ll Need
The list of ingredients is short and sweet, but each one plays a starring role in making this dip ultra-creamy, tangy, and delicious. Don’t skimp or swap if you can help it—these are the magic-makers behind every scoop!
- Chicken breasts: Boneless, skinless chicken breasts provide the hearty, protein-packed base for the dip, soaking up all the Buffalo flavor.
- Hot sauce (such as Frank’s RedHot): This is where the signature tangy heat comes from—use your favorite brand for the best kick.
- Water: Just enough to make sure the chicken cooks evenly without sticking to the pot.
- Cream cheese (softened): This brings the creamy, dreamy texture that makes Buffalo chicken dip so luxurious.
- Ranch dressing: Adds cool, herby balance and a familiar flavor that keeps guests coming back for more.
- Shredded cheddar cheese: Melts into gooey perfection and delivers sharp, rich flavor throughout the dip.
- Blue cheese crumbles (optional): For classic Buffalo wing flavor; skip if you’re not a fan for a more mellow finish.
- Garlic powder: Just a teaspoon is all it takes to add depth and savoriness to every mouthful.
- Black pepper: Brings a quiet warmth and rounds out the spice.
- Chopped green onions or parsley (optional): A final flourish of color and fresh flavor to make your dip extra inviting.
How to Make Instant Pot Buffalo Chicken Dip Recipe
Step 1: Cook the Chicken
Start by placing the boneless, skinless chicken breasts directly into your Instant Pot. Pour in the hot sauce and water—this steamy combo will infuse the chicken with loads of tangy heat. Secure the lid, set your valve to sealing, then cook on high pressure for 12 minutes. This is truly set-it-and-forget-it territory.
Step 2: Release the Pressure
Once the cooking time is up, let the Instant Pot naturally release pressure for 5 minutes. This extra time helps keep the chicken juicy. Afterward, quick release any remaining pressure so you’re not kept waiting.
Step 3: Shred the Chicken
Carefully remove the cooked chicken from the pot—it’ll be tender enough to shred effortlessly with two forks. Once it’s all pulled apart, return every morsel to the Instant Pot to soak up all that flavorful sauce.
Step 4: Make It Creamy and Cheesy
Set the Instant Pot to sauté mode and stir in the cream cheese, ranch dressing, shredded cheddar, blue cheese crumbles (if you’re going classic), garlic powder, and black pepper. Keep stirring gently until all the cheeses have completely melted and the dip is bubbling, creamy, and dreamily uniform.
Step 5: Add Final Touches and Serve
Switch off the Instant Pot and give your dip a taste—add a dash more hot sauce if you’d like it spicier, or adjust salt if needed. Top with chopped green onions or parsley for a pop of freshness and color, then serve warm with your favorite dippers right away. There you have it: an Instant Pot Buffalo Chicken Dip Recipe that’s ready to steal the show!
How to Serve Instant Pot Buffalo Chicken Dip Recipe
Garnishes
Finish your Instant Pot Buffalo Chicken Dip Recipe with a sprinkle of chopped green onions or parsley for a burst of color and a hint of brightness. If you’re a blue cheese lover, a few extra crumbles on top add both flair and flavor. Don’t forget a little extra drizzle of hot sauce if you want to up the ante!
Side Dishes
This dip is made for dunking! Pile your platter high with crunchy celery sticks, carrot coins, tortilla chips, potato chips, or even toasted baguette slices. The spicy, creamy flavors pair perfectly with fresh, crispy veggies or salty chips for the ultimate snacking setup.
Creative Ways to Present
Try spooning your dip into a hollowed-out bread bowl for a dramatic centerpiece, or bake it with a little extra cheddar on top for a bubbly, golden crust. Individual ramekins or mini mason jars make for portable, party-ready servings. Get playful—presentation is half the fun!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Simply transfer any remaining dip into an airtight container and refrigerate for up to four days. The flavors meld even more as it sits, making it just as delicious for snacking later in the week.
Freezing
To freeze your Instant Pot Buffalo Chicken Dip Recipe, let it cool completely, then spoon into a freezer-safe bag or container. Press out as much air as possible, seal tightly, and freeze for up to two months. For best texture, freeze without fresh garnishes and add those after reheating.
Reheating
When you’re ready to reheat, thaw frozen dip overnight in the refrigerator, then warm gently either in the microwave or on the stovetop, stirring frequently until hot and creamy. Add a splash of milk or ranch if it’s a little too thick—and don’t forget your fresh garnishes!
FAQs
Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! This shortcut makes the process even speedier. Just skip the pressure cooking step: start with shredded rotisserie chicken on sauté mode with hot sauce and water, then follow the rest of the Instant Pot Buffalo Chicken Dip Recipe as written.
Is there a way to make this dip less spicy?
If you prefer a milder dip, simply reduce the amount of hot sauce you add. You can also use a mild Buffalo sauce or add a bit more ranch dressing to tone down the heat without losing that signature flavor.
What are the best dippers for Buffalo chicken dip?
You can’t go wrong with sturdy dippers like tortilla chips, crackers, celery sticks, carrots, cucumber slices, or even pretzels. For a gluten-free spread, stick to veggies and GF crackers.
Can I double this Instant Pot Buffalo Chicken Dip Recipe for a bigger crowd?
Definitely—but be sure not to overfill your Instant Pot! You may need to add an extra minute or two to the cook time, and check that everything is well mixed and fully melted before serving.
How do I keep the dip warm at a party?
Keep your Instant Pot on the “Keep Warm” setting, giving the dip a stir every so often. Alternatively, transfer the dip to a slow cooker on low or into an oven-safe dish kept warm in the oven until ready to serve.
Final Thoughts
This Instant Pot Buffalo Chicken Dip Recipe isn’t just another appetizer—it’s a beloved classic that never fails to delight a crowd. Give it a try and watch guests light up with every creamy, spicy bite. Your next gathering just got a whole lot tastier!
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Instant Pot Buffalo Chicken Dip Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Buffalo Chicken Dip is a creamy, spicy, and cheesy dip that’s perfect for parties, game days, or any gathering. Made with tender shredded chicken, hot sauce, and a blend of cheeses, it’s a crowd-pleaser that’s easy to prepare in the Instant Pot.
Ingredients
Ingredients:
- 1 pound boneless, skinless chicken breasts
- ½ cup hot sauce (such as Frank’s RedHot)
- ½ cup water
- 8 ounces cream cheese (softened)
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese
- ¼ cup blue cheese crumbles (optional)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Chopped green onions or parsley for garnish (optional)
Instructions
- Pressure Cook Chicken: Place chicken breasts in the Instant Pot with hot sauce and water. Cook on high pressure for 12 minutes. Shred chicken.
- Prepare Dip: Add cream cheese, ranch dressing, cheddar cheese, blue cheese, garlic powder, and black pepper to the pot. Stir until melted and creamy.
- Serve: Garnish with green onions or parsley. Serve warm with chips, celery, or crackers.
Notes
- You can use rotisserie chicken for a faster version by skipping the pressure cooking.
- Adjust hot sauce for milder taste.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: About ¼ cup
- Calories: 230
- Sugar: 1g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 60mg
