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Instant Pot Buffalo Chicken Dip Recipe

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4.1 from 75 reviews

This Instant Pot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for game days or parties. Tender shredded chicken is cooked under pressure and then mixed with cream cheese, cheddar, sour cream, ranch dressing, and Frank’s Red Hot Sauce for a rich and flavorful dip that pairs wonderfully with chips, celery sticks, or crackers.

Ingredients

Chicken and Base

  • 1 pound boneless skinless chicken breasts
  • ½ cup water
  • 1 cup Frank’s Red Hot Sauce (divided)

Cheese and Cream

  • 8 ounces cream cheese, softened
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • ½ cup ranch dressing

Garnish

  • 1 tablespoon sliced green onions (optional)
  • 1 tablespoon bleu cheese crumbles (optional)

Instructions

  1. Prepare the Chicken: Place the boneless skinless chicken breasts into the Instant Pot. Pour in ½ cup of water and ½ cup of Frank’s Red Hot Sauce to add moisture and spice for cooking.
  2. Pressure Cook: Secure the lid on the Instant Pot and set it to Manual or Pressure Cook mode for 15 minutes, allowing the chicken to cook thoroughly and become tender.
  3. Release Pressure: Once cooking is complete, perform a quick release of the pressure to safely open the Instant Pot.
  4. Shred the Chicken: Remove the cooked chicken breasts from the pot and shred them finely using two forks until there are no large chunks.
  5. Mix the Dip: Return the shredded chicken to the Instant Pot. Add the softened cream cheese, sour cream, shredded cheddar cheese, ranch dressing, and the remaining ½ cup of Frank’s Red Hot Sauce. Stir well to blend all ingredients evenly.
  6. Sauté to Melt: Turn the Instant Pot to the Sauté function and cook the mixture while stirring frequently until hot and the cheeses have melted completely, producing a creamy, smooth dip.
  7. Serve and Garnish: Transfer the hot buffalo chicken dip to a serving dish. Garnish with sliced green onions and bleu cheese crumbles if desired for extra flavor and visual appeal.

Notes

  • You can substitute chicken thighs for breasts if you prefer dark meat.
  • Adjust the amount of hot sauce to control the spiciness.
  • Use full-fat dairy for best creaminess; low-fat versions may change texture.
  • This dip pairs well with tortilla chips, celery sticks, or carrot sticks.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or on the stovetop.

Find it online: https://justsosavory.com/instant-pot-buffalo-chicken-dip-recipe/