Creamy and cheesy Instant Pot Buffalo chicken dip made in just half an hour! Perfect for game day, potlucks, movie nights, and any party! This dip is so quick and easy to make in the Instant Pot, it will become your go-to party appetizer.
If you’re looking for a quick and easy party appetizer that you can whip up in just half an hour, try my warm buffalo chicken dip!
Whoever came up with this dip is an absolute genius! I mean, it has it all!! Homemade buffalo sauce, tender chicken, and ranch seasoning. It’s buttery, cheesy, and creamy, with a kick of heat (but not too hot), and it’s truly addictive!
And for vegetarians, you can quickly whip up my Instant Pot artichoke dip; everyone will love it!
The Ingredients
- Chicken breasts – boneless and skinless to be shredded later.
- Frank’s Red Hot Original sauce (the original, not Frank’s wing sauce). If you can’t find it then substitute it with any hot sauce, I sometimes use Louisiana hot sauce.
- Unsalted butter
- Cream cheese – softened, I use Philadelphia cream cheese.
- Worcestershire sauce – adds a wonderful savory flavor!
- Ranch seasoning – I prefer to make my own homemade ranch seasoning rather than buy packets from the store as it’s so easy, healthier, cheaper, and tastes better.
- Cheddar cheese – or a mix of cheddar, mozzarella, Colby, etc.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Instant Pot Buffalo Chicken Dip
- Dump all of the ingredients in the Instant Pot (except for the cream cheese and cheddar cheese).
- Cover with the lid and pressure cook on high for 15 minutes, then when the cooking is done, do a quick release.
- Remove the chicken and shred it.
- Add softened cream cheese to the sauce whisk it in, then add ½ cup of cheddar cheese and whisk until it has melted and the sauce is creamy.
- Add in the shredded chicken, and give everything a good mix.
- Transfer to a pie dish or any ovenproof dish, top with cheese, and place under the broiler until the cheese has melted.
- Garnish with chopped green onions, and blue cheese crumbles if desired.
- Serve with fresh celery sticks and Ritz crackers.
Top Tips
- This recipe was tested in my 6-quart Instant Pot.
- I added ranch seasoning to my dip for extra flavor, it’s optional but strongly recommended.
- You can make this dip in the Crockpot. Find my Crockpot Buffalo Chicken Dip recipe here.
- When the dip is done, you will notice that the sauce will split and it will look like the oil has been separated. That is totally normal, it’s just how the dip is! (see picture below).
- Top with crumbled blue cheese if desired.
What to Serve with Buffalo Chicken Dip
Serve with celery sticks, or Ritz crackers. Chicken wings would also be perfect, try my Air Fryer buffalo chicken wings, or my Instant Pot chicken wings recipe.
These Air Fryer jalapeno poppers are insanely delicious! Crockpot little smokies are perfect for game day, and here are the best ever crispy baked chicken tenders (with honey mustard dip!).
And for more dips, try my Instant Pot spinach artichoke dip.
More Instant Pot Chicken Recipes
Instant Pot Crack Chicken
Instant Pot Chicken Stew
Instant Pot Chicken Pad Thai
Instant Pot Creamy Chicken With Mushrooms
Need more Buffalo-style recipes? Try my Buffalo Chicken Pasta, Buffalo Chicken Pizza, or Buffalo Chicken Sliders next!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Instant Pot Buffalo Chicken Dip
Recipe Video
Equipment
Ingredients
- ½ cup (113 grams) unsalted butter
- 1 pound (450 grams) chicken breasts
- ⅔ cup (160 ml) Frank's Original Red Hot Sauce
- 8 ounce block (225 grams) cream cheese softened
- ¼ teaspoon Worcestershire sauce
- 1 tablespoon ranch seasoning
- ½ cup (120 grams) Cheddar cheese
Topping
- ½ cup (120 grams) Cheddar cheese
- ¼ cup (60 grams) crumbled blue cheese optional to serve
- 2 teaspoons green onions sliced ( or chives)
Instructions
- Dump all of the ingredients in the Instant Pot (except for the cream cheese and cheddar cheese).
- Cover with the lid and pressure cook on high for 15 minutes, then after the cooking has finished, do a quick release.
- Remove the chicken and shred it.
- Add softened cream cheese to the sauce whisk it in, then add ½ cup of cheddar cheese and whisk until it has melted and the sauce is creamy.
- Add in the shredded chicken, and give everything a good mix. You can also add some chopped green onions if you like.
- Transfer to a pie dish or any ovenproof dish, top with ½ cup of cheese, and place under the broiler until the cheese has melted.
- Garnish with chopped green onions, and blue cheese crumbles if desired.
- Serve with fresh celery sticks and Ritz crackers.
Notes:
- This recipe was tested in a 6-quart Instant Pot.
- If you want to make a smaller batch of this dip, I recommend that you use the pot in pot method to avoid getting a BURN message. To do this, use a heat-proof serving dish and place all of the ingredients in it. Insert the trivet in the stainless steel insert and add 1 cup of water. Place the dish with the ingredients on the trivet, and pressure cook. Use kitchen mitts to take the dish out of the pot once it’s done cooking.
- I added ranch seasoning to my dip for extra flavor, it’s optional but strongly recommended.
- Nutrition values are calculated per portion assuming that this dip makes 12 portions. Excluding the blue cheese crumbles.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Connie Riopelle says
Absolutely so incredibly delicious!!
Kayla says
I have been trying to master my Buffalo chicken dip recipe and this is by far the best one I have made so far! This is such a family favorite and it’s so simple, quick, and tasty!
melissa says
I turned this recipe into a casserole. Cooked 2 cups of uncooked rice in the instant pot earlier today. Finely diced have an onion, sliced 3 stalks of celery, and chopped some carrots. Sauted the onion, carrots, and celery in the butter in the instant pot, then added the recipe ingredients (I used 2 lbs of boneless, skinless, chicken thighs). Followed the recipe directions. Then after adding shredded chicken back, I added the rice and mixed it all together. I transferred to casserole dish, topped with cheese and crushed ritz crackers, broiled until cheese was melted. added drizzle of buffalo sauce and ranch dressing, and topped with green onions. OMG is it good!!!
Diana says
Thank you for sharing this with me, Melissa! It sounds amazing!
Marci B says
Made this for Super Bowl Sunday, and it turned out great! I left the butter out to cut down on the fat. Some of the leftovers are going into burritos tonight. 😋
Ray says
It was really delicious, thank you 👌