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Instant Pot Buffalo Chicken Dip

 
This fan favorite dip is perfect for game day or any get together with friends or family.  Only 6 ingredients and 10 minutes in your Instant Pot for the best Buffalo Chicken Dip in town.

buffalo chicken dip with green onions in white bowl

I love this buffalo chicken dip because it’s easy to make, uses fresh chicken and is made in the pressure cooker so it’s fast, easy and mostly hands off.  
 
It can be served up with chips or veggies and is delicious hot or cold.
 
Make ahead of time or right at game time for a treat that everyone will love.
 
Making this dip for a party or the big game? I’ve got plenty of other apps to go with it!
step by step collage making buffalo chicken dip

Ingredient Notes

  • I recommend chicken breasts and not chicken thighs so that this doesn’t turn greasy
  • Use any brand of buffalo wing sauce you prefer, I love Sweet Baby Rays but there are many brands that also have a no sugar added sauce for anyone avoiding sugar
  • I recommend using a block of cheese and grating it yourself for best results
  • I recommend using full fat cream cheese for best results

buffalo chicken dip in instant pot

Preparation Notes

  • When pressure cooking you don’t want to add the dairy until after the pressure cooking has completed
  • In order to get the cream cheese to melt smoothly you’ll want to make sure it’s at room temp.  Then add about a cup of hot cooking liquid to the cream cheese and stir until smooth before adding back to pot
  • No need to heat again, the remaining heat from the pot will be hot enough to melt the cheese

How To Prep Ahead

  • Add chicken, broth, sauce and seasoning to a freezer safe container or zipper bag
  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time
  • Continue with recipe as written after pressure cooking is complete

dipping chip in buffalo chicken dip

How to Store Leftovers:

Let cool completely then store in air tight containers in fridge up to 3 days 
 

How to Make in the Slow Cooker:

  • Add chicken, broth, sauce and seasoning to slow cooker and cook on high for 2-3 hours for low for 4-6
  • Shred chicken and stir in remaking ingredients as instructed in recipe
buffalo chicken dip with green onions in white bowl

Instant Pot Buffalo Chicken Dip

Print Recipe
This fan favorite dip is perfect for game day or any get together with friends or family.  Only 6 ingredients and 10 minutes in your Instant Pot for the best Buffalo Chicken Dip in town.

Add to Collection
Prep Time:5 minutes
Cook Time:10 minutes
Pressurize:15 minutes
Total Time:30 minutes

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/2 cup chicken broth
  • 1/2 cup buffalo wing sauce
  • 1 tablespoon ranch dressing mix
  • 8 oz cream cheese softened
  • 4 oz shredded sharp cheddar cheese

Instructions

  • Place chicken, broth, sauce and dressing mix in pressure cooker
  • Add cover and set to seal
  • Set to high pressure for 8 minutes
  • Once cooking time has complete, slide valve to quick release the remaining pressure
  • Remove and shred chicken breast
  • Remove one cup of liquid and whisk together with cream cheese until smooth
  • Add this back to slow cooker along with chicken and shredded cheese
  • Stir until smooth and let rest 10 minutes before serving

Notes

  • I recommend chicken breasts and not chicken thighs so that this doesn’t turn greasy
  • Use any brand of buffalo wing sauce you prefer, I love Sweet Baby Rays but there are many brands that also have a no sugar added sauce for anyone avoiding sugar
  • I recommend using a block of cheese and grating it yourself for best results
  • Use full fat cream cheese for best results
  • When pressure cooking you don’t want to add the dairy until after the pressure cooking has completed
  • In order to get the cream cheese to melt smoothly you’ll want to make sure it’s at room temp.  Then add about a cup of hot cooking liquid to the cream cheese and stir until smooth before adding back to pot
  • No need to heat again, the remaining heat from the pot will be hot enough to melt the cheese
To make in the slow cooker: 
  • Add chicken, broth, sauce and seasoning to slow cooker and cook on high for 2-3 hours for low for 4-6
  • Shred chicken and stir in remaking ingredients as instructed in recipe
 

Nutrition

Calories: 257kcal | Carbohydrates: 2g | Protein: 23g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 101mg | Sodium: 932mg | Potassium: 379mg | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 257kcal

2 Comments

    1. If using cooked chicken I would reduce the broth, stir everything together and heat through in oven or slow cooker. The Instant Pot is used more for cooking the chicken in this recipe, so probably not as useful if using cooked chicken.

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