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
Scale
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
