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Instant Pot Buffalo Chicken Dip

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This irresistible Instant Pot Buffalo Chicken Dip is bursting with bold flavors and creamy textures, this crowd-pleasing appetizer is a surefire way to score big with your guests. Made effortlessly in the Instant Pot, tender shredded chicken is bathed in zesty buffalo sauce and creamy cheeses, creating a dip that’s perfect for dipping crispy tortilla chips, crunchy celery sticks, or your favorite veggies. Whether you’re hosting a party, game night, or simply craving a savory snack, this Instant Pot Buffalo Chicken Dip is guaranteed to be the MVP of any occasion

Instant-Pot-Buffalo-Chicken-Dip.

What you’ll love about this recipe:

  • Irresistible Flavor: This dip boasts the perfect balance of tangy buffalo sauce, creamy cheeses, and savory chicken, creating a flavor explosion in every bite.
  • Easy Preparation: Made effortlessly in the Instant Pot, this dip requires minimal effort and hands-on time, leaving you more time to enjoy the party.
  • Quick Cooking Time: With the Instant Pot, your buffalo chicken dip can be ready in just a fraction of the time compared to traditional methods.
  • Versatile Serving Options: Serve it piping hot straight from the Instant Pot or transfer to a baking dish for a golden, bubbly finish under the broiler.
  • Perfect for Parties: Whether it’s game day, a potluck, or a casual get-together, Instant Pot Buffalo Chicken Dip is always a hit with guests.
  • Customizable Heat Level: Adjust the amount of buffalo sauce and cayenne pepper to suit your preferred level of spiciness.
  • Crowd-Pleasing Appetizer: Loved by adults and kids alike, this dip is sure to disappear quickly from the party table.
  • Pairs Well with Various Dippers: From crispy tortilla chips and crunchy celery sticks to carrot sticks and breadsticks, there are endless options for dipping.
  • Make-Ahead Friendly: Prepare the dip ahead of time and keep it warm in the Instant Pot until ready to serve, making it convenient for entertaining.
  • Leftover Potential: If by chance there are any leftovers, they can be refrigerated and reheated for a delicious snack or meal the next day.
  • Perfect for Low-Carb Diets: Serve with low-carb dippers like cucumber slices or bell pepper strips for a keto-friendly option.
  • Family Favorite: Whether enjoyed as an appetizer, snack, or even a main dish, Instant Pot Buffalo Chicken Dip is sure to become a staple in your recipe collection.
  • Great for Meal Prep: Whip up a batch of this dip to have on hand for quick and satisfying snacks throughout the week.
Instant Pot Buffalo Chicken Wing Dip in bowl

Ingredients for Instant Pot Buffalo Chicken Dip

  • 1 pound chicken breast
  • 1 packet ranch dip
  • 1 cup hot sauce
  • 1 stick butter
  • 16 oz cheddar cheese
  • 8 oz cream cheese

Instant Pot Buffalo Chicken Dip

  • Combine chicken, cream cheese, Frank’s Red Hot sauce, and ranch seasonings in the Instant Pot.
  • Set the Instant Pot or pressure cooker to high pressure and cook for 15 minutes.
  • Perform a quick release to release the pressure.
  • Remove the cooked chicken from the pressure cooker and shred it using two forks.
  • Return the shredded chicken to the Instant Pot.
  • Stir in the cheddar cheese until well combined.
  • Transfer the mixture to a baking dish and sprinkle with additional cheddar cheese on top.
  • Broil on high for 2-3 minutes until the top is golden brown and the cheese is melted. Alternatively, use the air fry function on your Instant Pot to melt the cheese. Enjoy your delicious Instant Pot Buffalo Chicken Dip!
Instant Pot chicken dip on a chip

Tips & Tricks

  • Use Frozen Chicken: You can use frozen chicken it will just take longer for the pot to come to pressure.
  • Use a Mixer to Shred: You can use a Kitchen aid or hand mixer to shred the chicken more easily.
  • Adjust Spiciness to Taste: Tailor the heat level of the dip to your preference by adjusting the amount of hot sauce used. Add more for extra kick or reduce for a milder flavor.
  • Use Room Temperature Cream Cheese: Softened cream cheese blends more easily with the other ingredients, ensuring a smoother and creamier texture in the finished dip.
  • Mix in Additional Ingredients: Enhance the flavor and texture of the dip by adding ingredients like diced celery, chopped green onions, or crumbled blue cheese for a twist on classic buffalo flavor.
  • Add Cheese Gradually: When mixing in the cheddar cheese, add it gradually and stir well between additions. This helps ensure a smooth and evenly melted cheese throughout the dip.
  • Keep Warm Function: If serving the dip at a party or gathering, use the Instant Pot’s “Keep Warm” function to maintain the perfect temperature throughout the event.
  • Customize Toppings: Get creative with toppings! Sprinkle the finished dip with chopped fresh herbs like parsley or cilantro, diced tomatoes, or crispy bacon bits for added flavor and visual appeal.
  • Serve with a Variety of Dippers: While tortilla chips are a classic choice, consider offering a variety of dippers such as celery sticks, carrot sticks, pretzel rods, or sliced bell peppers for a healthier option.
  • Make-Ahead and Reheat: Prepare the dip ahead of time and store it in the refrigerator until ready to serve. Reheat in the Instant Pot using the “Keep Warm” function or gently on the stove until heated through.
Instant pot chicken on a spoon

FAQs about Buffalo Chicken Dip

Yes, you can use frozen chicken breasts or thighs in this recipe. It will just take longer for the Instant pot to come to pressure.

Absolutely! While Frank’s Red Hot sauce is a popular choice for buffalo chicken dip, you can use any hot sauce you prefer or have on hand. Adjust the amount according to your spice preference.

If you’re looking for a lighter option, you can substitute Greek yogurt or sour cream for some or all of the cream cheese. This will result in a tangier dip with a slightly different texture.

Yes, you can prepare the dip ahead of time and store it in an airtight container in the refrigerator for up to 2 days before baking. Alternatively, you can make the dip in advance and keep it warm in the Instant Pot using the “Keep Warm” function until ready to serve.

To reheat leftover dip, simply transfer it to a microwave-safe dish and microwave on high in 30-second intervals until heated through. Alternatively, you can reheat it in the Instant Pot using the “Saute” function, stirring frequently to prevent burning.

Yes, you can make buffalo chicken dip in a slow cooker by combining all the ingredients in the slow cooker and cooking on low for 2-3 hours or until hot and bubbly. Be sure to stir occasionally to prevent burning.

Popular toppings for buffalo chicken dip include sliced green onions, chopped fresh cilantro, diced tomatoes, crumbled blue cheese, and crispy bacon bits. Get creative and customize the toppings to your taste!

This recipe is naturally gluten-free, but be sure to check the labels of your ingredients, especially the hot sauce and ranch seasoning, to ensure they do not contain gluten or any gluten-containing additives.

More Buffalo Recipes you will love

Give my Instant Pot buffalo ranch chicken dip a try. I think you will love the pairing of hot sauce next to the ranch and then the added cream cheese softened. Be prepared to fall head over heels for this warm buffalo dip. 

Instant-Pot-Buffalo-Chicken-Dip.

Instant Pot Buffalo Chicken Dip

Yield: 6
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes

This irresistible Instant Pot Buffalo Chicken Dip is bursting with bold flavors and creamy textures, this crowd-pleasing appetizer is a surefire way to score big with your guests. 

Ingredients

  • 1 pound chicken breast
  • 1 packet ranch dip
  • 1 cup hot sauce
  • 1 stick butter
  • 16 oz cheddar cheese
  • 8 oz cream cheese

Instructions

  1. Combine chicken, cream cheese, Frank’s Red Hot sauce, and ranch seasonings in the Instant Pot.
  2. Set the Instant Pot or pressure cooker to high pressure and cook for 15 minutes.
  3. Perform a quick release to release the pressure.
  4. Remove the cooked chicken from the pressure cooker and shred it using two forks.
  5. Return the shredded chicken to the Instant Pot.
  6. Stir in the cheddar cheese until well combined.
  7. Transfer the mixture to a baking dish and sprinkle with additional cheddar cheese on top.
  8. Broil on high for 2-3 minutes until the top is golden brown and the cheese is melted. Alternatively, use the air fry function on your Instant Pot to melt the cheese. Enjoy your delicious Instant Pot Buffalo Chicken Dip!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 109mgSodium: 411mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 22g

Did you make this recipe?

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© Adventures of a Nurse
Cuisine: American / Category: Instant Pot Recipes

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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72 Comments

  1. Yum!! This dip sounds absolutely delicious! 🙂 I love using my crock pot, and this is definitely something that I never would have thought of!

    Reply

  6. This Buffalo Ranch Chicken Dip Sounds Amazing, Thanks So Much for Sharing! I Love Finding a Good New Dip to Make b/c I Don’t Much Like to Cook Things that Take Forever to Make and What Could Be Easier than Making a Delicious Dip? My Favorite Thing in the Whole World is Buffalo Wings So This Recipe Really Caught My Eye, Thanks Again for Sharing! Have a Blessed Day! – Jana

    Reply
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  9. This was so good! I made it for the superbowl and everyone raved about it! I had to cook it for an additional 10 minutes for the chicken to be totally done enough to shred.

    Reply
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  11. I was a little unsure about cooking things all together in my Instant Pot (minus the cheddar), but I had nothing to fear-this came out great! So much quicker and easier than any other recipe I’ve found and makes a nice, spicy dip! I just added enough cheddar to taste and only a few TBS of butter. The dip thickened up quickly after mixing in the cheddar. I will definitely make this again! Thank you for the great, easy recipe!

    Reply
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  17. Made this with Frank’s red hot and it was a hit at my office party – all of the dip was gone in 5 minutes. Next time I have to make more. Thanks for a yummy recipe!

    Reply
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  20. Made this for an NYE party, and it was fabulous! I did get the burn notice briefly AFTER it came to pressure, so I just left it (set a timer) and let it do it’s thing, and it turned out perfect! I also increased the time to 20 minutes so it would shred a bit easier. I’ll definitely be making this again!

    Reply

  21. Will this recipe work without liquid in It? I thought you always had to have some liquid to bring it to pressure?

    Reply

    1. This turned out fabulous! I was skeptical myself..but It becomes very liquidy until you shred and stir it up good and add the cheddar..definitly a keeper!

      Reply

  22. So I’ve been craving buffalo hot wings, and fried food is out, I’ve made baked wings, just ok. So today I made buffalo chicken dip. It was awesome. I used frozen chicken tenders, a cream cheese & yougurt lower fat version of cream cheese, only 2 tablespoons of butter and 1/2 cup water. I cooked this for 20 min in my instant pot shredded the chicken and served it with corn chips and celery. I did add a bit of shredded cheddar at the end. Yummy.

    Reply
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    2. I double it every time – however I only use one packet of ranch because I don’t like a super strong ranch flavour. Comes out perfectly every time

      Reply

  27. I made the mistake of doubling the recipe and it kept saying “burn”. Cleaned the pot and started over. Same thing happened.

    Reply

  28. YUM! Made this for my super bowl party, and everyone loved it. I made a few edits: I only used a quarter stick of butter (1 stick just seemed like too much), I used 12 oz. of shredded cheddar cheese instead of 16 oz, and I cooked it for 20 minutes instead of 15 minutes. Served with carrot sticks, celerey, and triscuits. YUMMY!

    Reply
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  30. I just made this recipe for a large Super Bowl LII gathering. Expecting many people, I doubled the recipe. When we arrived, most people had already eaten their main course and my pot sat full and lonely. So, what to do with a double batch of this dip you ask. I boiled up some fusili pasta mixed it with the dip and vioula, Buffalo Chicken Ranch Mac & Cheese it is.
    My husband loved both the dip and the pasta version as well.
    RECIPE ADJUSTMENT RECOMMENDATION: I doubled every ingredient called for, which for out taste, rendered the dip as overtly salty. To counteract, I added additional cream cheese along with sour cream and some cottage cheese. To reduce the over saltiness, I would recommend starting with one dry packet of ranch while adding more to adjust for taste as you go along.

    Reply

    2. Did you double the cook time too? No burn notice like others have experienced? I’m making this tomorrow and considering doubling it.

      Reply
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  36. Had anyone tried making this in the instant pot the night before and warming it up again the next day in the instant pot?

    Reply
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  42. I am not an instant pot rockstar yet. This was the 2nd recipe I tried. I got the burn notice pretty quickly also. My thought was not enough liquid? I added a little chicken broth but still got the burn notice. I just switched the setting to slow cooker and cooked it for a few hours. It is tasty but very runny ( I only added about 1/4 cup of chicken broth). Will try it again because it is yummy!

    Reply

  43. I made this for a Super Bowl party! It was a huge hit. I used a little less butter & cheese. I also cooked it for about 17 minutes. Consistency & taste were perfect. 100% recommend

    Reply

  44. Made this for super bowl and it was amazing. So quick and easy and the only change I made was I used half the butter and it still came out great. I had extra so the next night I cooked some elbow pasta and heated up the dip and stirred it in pasta. Kids loved the buffalo mac and cheese. I will be printing this and making again.

    Reply

  45. Was thinking about making this to take on our beach vacation, but don’t want to lug my instant pot to the beach house! Has anyone made this and then tried freezing it?

    Reply
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  47. Got the burn notice twice. Added chicken broth and still got it. It was burning the bottom. I have the instant pot nova plus. Don’t know if that makes a difference. Any ideas why??? It was my first instant pot recipe and I’m pretty discouraged.

    Reply

  48. Made this as my very first recipe in my new IP. I used frozen breasts and increased time to 20 minutes, as others suggested, plus shredded with my hand mixer. This was way easier than pre-cooking and dicing the chicken, mixing everything by hand, and then waiting for the dish to bake in the oven. Came out great, but slightly salty for my taste. Will reduce ranch a bit next time and/or add sour cream. Overall, we are very pleased! Thank you for sharing your recipe! We’ll definitely make it again.

    Reply

  50. This recipe is amazing! I make it for everything & always bring it to parties. It’s always a hit! Thanks so much for sharing! 🙂

    Reply

  51. Turned out really good! Much easier in the instant pop. I followed recipe exactly, used three chicken breast. Used mixer to blend everything after shredding chicken. Taste fabulous for super bowl party!

    Reply

  52. Turned out really good! Much easier in the instant pot. I followed recipe exactly, used three chicken breast. Used mixer to blend everything after shredding chicken. Taste fabulous for super bowl party!

    Reply

  53. Turned out really good! Much easier in the instant pot. I followed recipe exactly, used three chicken breast. Used mixer to blend everything after shredding chicken. Fabulous for super bowl party!

    Reply
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  55. Hi there!

    Last minute my daughter asked for this but I can’t find Frank’s original hot sauce anywhere. Any substitute?

    Thank you so much!

    Reply

  56. My grandson made this for me to try. Without a doubt, this is the best dip and fits any occasion and any weather. Make it if you want to impress family and friends. I’ll make it just for me too. Be careful, it’s addictive.

    Reply

  57. I put in both the cheeses after I cooked in chicken with the ranch packet and Buffalo sauce. Used hand hand mixer to shred it all together and it was creamy and delicious with no burning.

    Reply

  58. This dip is so easy and soo delicious. The fresh chicken makes such a difference. I’ve made it so many times and it’s a hit every time!

    Reply

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