If you’re craving the ultimate party dip that’s equal parts creamy, spicy, and outrageously easy, this Instant Pot Buffalo Chicken Dip has you covered. Tangy buffalo sauce, juicy shredded chicken, bubbly cheese, and just the right kick—all blended to perfection with almost zero fuss thanks to your trusty Instant Pot.
Why You’ll Love This Recipe
- Effortless & Quick: The Instant Pot does all the work, making this dip weeknight-easy or party-perfect in under an hour.
- Outrageously Creamy: Cream cheese and shredded cheddar unite for a gooey, irresistible texture that scoops like a dream.
- Bold, Zesty Flavor: Buffalo sauce and ranch dressing create that signature tang—savory, spicy, and downright addictive.
- Crowd-Pleasing Magic: Serve this dish and watch it disappear; it’s always a hit at game days, potlucks, and cozy nights in.
Ingredients You’ll Need
With just a handful of classics, you’ll create a flavor-packed dip that’s anything but basic. Each ingredient plays a vital role—from the fire of the buffalo sauce to the velvety richness of cheese—so don’t skimp or substitute at random!
- Boneless skinless chicken breasts (1.5 pounds): These give you juicy bites of chicken that shred effortlessly right in your Instant Pot.
- Buffalo sauce (1 cup): The heart of the recipe—choose your favorite hot and tangy buffalo sauce for maximum flavor.
- Ranch dressing (1/2 cup): Balances the heat and adds a creamy, herby backdrop that ties everything together.
- Shredded cheddar cheese (2 cups): For gooey, molten goodness and a savory punch—sharp cheddar is especially delicious!
- Cream cheese, cut into cubes (8 oz): The secret to that rich, scoopable texture. Room temperature cream cheese melts easiest, so pull it out early.
Variations
Make this Instant Pot Buffalo Chicken Dip your own with easy swaps and fun touches. Adapt it to fit your crowd, your cravings, or whatever you happen to have in the fridge!
- Blue Cheese Boost: Replace part of the ranch with blue cheese dressing, or crumble in some blue cheese for bite.
- Spicy Kick: Add extra buffalo sauce, a dash of cayenne, or toss in sliced jalapeños if you love it hot.
- Lighten It Up: Use Greek yogurt ranch or low-fat cream cheese for a lighter-yet-still-decadent version.
- Rotisserie Shortcut: Use pre-cooked rotisserie chicken and reduce the pressure cook time, for an even speedier dip!
How to Make Instant Pot Buffalo Chicken Dip
Step 1: Saucy Base Prep
Start by whisking together the buffalo sauce and ranch dressing right in the bottom of your Instant Pot. This mix becomes a tangy, spicy bath for your chicken, infusing every morsel with flavor while it cooks.
Step 2: Pressure Cook the Chicken
Add the chicken breasts to the sauce, secure the Instant Pot lid, and set it for 13 minutes on high pressure. Let the Instant Pot work its magic—the chicken will come out perfectly tender and ready to be shredded.
Step 3: Quick Shred
After a quick 4-minute natural release, finish with a manual quick release. Remove the chicken to a plate and use two forks to shred it up into bite-sized pieces—don’t worry, it practically falls apart!
Step 4: Melt the Cheeses
Return to the pot: drop in cream cheese cubes and the shredded cheddar. Give the mixture a big stir and watch as the sauce transforms into luscious, melty gold.
Step 5: Stir, Warm, Serve
Add the shredded chicken back to the Instant Pot and stir until everything looks irresistibly gooey. Pop the lid on, leave it on warm (or sauté) for about 10 minutes, then stir again—the cheese should be perfectly melted and the dip hot and ready for game-day greatness.
Pro Tips for Making Instant Pot Buffalo Chicken Dip
- Cream Cheese Cubes Melt Faster: Cut your cream cheese into small cubes before adding—this guarantees even, speedy melting for that signature silky texture.
- Shred While Hot: Shred the chicken immediately after pressure cooking while it’s still warm and tender, making the job effortless.
- Cheddar Counts: Opt for a sharp or extra-sharp cheddar for the boldest cheesy flavor—it stands up to the tangy buffalo sauce beautifully.
- Keep It Warm: If serving at a party, leave the dip on your Instant Pot’s “keep warm” setting for the creamiest, always-ready-to-dip consistency.
How to Serve Instant Pot Buffalo Chicken Dip
Garnishes
Top this creamy dip with sliced green onions, chopped fresh cilantro, or a sprinkle of blue cheese crumbles. For extra color and crunch, a few chopped celery leaves or even a handful of diced jalapeños add serious flair.
Side Dishes
Instant Pot Buffalo Chicken Dip goes famously with tortilla chips, celery sticks, carrot sticks, pretzel crisps, or even halved mini sweet peppers for scooping. For heartier appetites, try warm pita triangles or toasted baguette slices alongside.
Creative Ways to Present
Spoon your buffalo chicken dip into a mini bread bowl for a wow-worthy centerpiece. Or, pile it onto slider buns for Buffalo chicken sandwiches. For fresh flair, serve in individual ramekins or as part of a game-day snack board with all your favorite dippers.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Buffalo Chicken Dip keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors only get bolder, so it’s even better as a midnight fridge raid snack!
Freezing
This dip freezes surprisingly well—just scoop into a freezer-safe container (leave a bit of space for expansion) and freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, microwave individual servings in short bursts, stirring often, or gently warm the whole batch on the stovetop over low heat. Pop a splash of milk or extra ranch in to revive the creamy texture if it seems thick.
FAQs
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Can I use frozen chicken breasts for Instant Pot Buffalo Chicken Dip?
Yes! You can use frozen chicken breasts—simply add a few extra minutes to the pressure cook time (about 16–17 minutes total). Make sure to check that the chicken is cooked through and shreds easily before proceeding.
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Is it possible to make this buffalo chicken dip dairy-free?
Absolutely! Substitute dairy-free cream cheese, vegan cheddar, and a plant-based ranch dressing. The flavors will still shine, and you’ll get that luscious texture, too.
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Can I double the recipe in my Instant Pot?
You can easily double the recipe as long as your Instant Pot is large enough (6-quart or bigger). Keep the cooking time the same—the extra volume won’t affect how long the chicken needs.
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What’s the best way to keep the dip warm during a party?
Set your Instant Pot to the “keep warm” function and serve straight from the pot. Give it a stir every once in a while to keep everything creamy and perfectly dippable.
Final Thoughts
If there’s one irresistible, shareable dish you make this season, let it be this Instant Pot Buffalo Chicken Dip. It’s unfussy, bold, and guaranteed to turn any gathering into a celebration. Whip it up and watch everyone come back for “just one more scoop”—I’d love to hear how you make it your own!
Print
Instant Pot Buffalo Chicken Dip Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Buffalo Chicken Dip is a creamy and spicy appetizer that’s perfect for game day or any gathering. Made with tender shredded chicken, buffalo sauce, ranch dressing, and gooey cheeses, this dip is sure to be a crowd-pleaser.
Ingredients
For the Chicken:
- 1.5 pounds boneless skinless chicken breasts
For the Dip:
- 1 cup buffalo sauce
- 1/2 cup ranch dressing
- 2 cups shredded cheddar cheese
- 8 oz cream cheese, cut into cubes
Instructions
- Cook the Chicken: Mix buffalo sauce and ranch dressing in the Instant Pot. Add chicken, cook on high pressure for 13 minutes. Shred the chicken.
- Prepare the Dip: Add cream cheese and cheddar cheese to the sauce, mix until melted. Add shredded chicken and stir until combined.
- Finish and Serve: Keep warm in the Instant Pot, stirring occasionally until well combined. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 1120mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 130mg
