Instant Pot Buffalo Chicken Dip

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.

The BEST EVER Buffalo Chicken Dip Recipe

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, creamy, with a kick of heat (but not too hot), and it’s truly addictive!

And for the 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 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.

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. Cook on low for 4 hours or on high for 6 hours.
• 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 Instant Pot 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.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 8 votes

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Instant Pot Buffalo Chicken Dip

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Author: Diana

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Creamy and cheesy Instant Pot Buffalo chicken dip made in just half an hour! Perfect for game day, potlucks, movie nights, and any party!

12 servings

Creamy and cheesy Instant Pot Buffalo chicken dip made in just half an hour! Perfect for game day, potlucks, movie nights, and any party!

Ingredients

• ▢ ½ cup unsalted butter
• ▢ 1 pound chicken breasts
• ▢ ⅔ cup Frank's Original Red Hot Sauce
• ▢ 8 oz (250g) block cream cheese softened
• ▢ ¼ teaspoon Worcestershire sauce
• ▢ 1 tablespoon ranch seasoning
• ▢ ½ cup Cheddar cheese

Topping

• ▢ ½ cup Cheddar cheese
• ▢ ¼ cup crumbled blue cheese optional to serve
• ▢ 2 teaspoons green onions sliced ( or chives)

Equipment

• Instant Pot

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.

Video

Nutrition Information

Calories: 198kcal, Carbohydrates: 2g, Protein: 10g, Fat: 17g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 639mg, Potassium: 175mg, Fiber: 1g, Sugar: 1g, Vitamin A: 552IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 1mg

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