Name: Instant Pot Buffalo Chicken Dip
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 pounds boneless skinless chicken breast; ¾ cup hot sauce; 1 cup ranch dressing; 2 tablespoons butter; 8 ounces cream cheese (softened); 1 cup shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; ¼ teaspoon Worcestershire sauce; ¼ teaspoon garlic powder; 2 tablespoons green onion (chopped, optional)

Jump to Recipe

Instant Pot buffalo chicken dip is a classic game day recipe, made with chicken breasts, cream cheese, shredded cheese, and hot sauce.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Buffalo chicken dip in a large 11 inch round baking dish. Carrots, celery, and tortilla chips are in the background in small bowls. The dip is garnished with a drizzle of hot sauce and sliced green onions. There is an Instant Pot pressure cooker in the background.

Buffalo chicken dip is a crowd favorite at any gathering, from football parties to the office potluck.

Using the Instant Pot is a fast and easy way to cook the chicken breasts from scratch rather than using rotisserie chicken. Electric pressure cookers also have a handy "keep warm" setting, so you can keep your chicken dip at the right temperature until it's time to serve.

If you're in the mood for more buffalo recipes, try Buffalo Turkey Meatballs or Buffalo Chicken Thighs.

Jump to:

Ingredients
Instructions
Try the mild version
Foods to serve with buffalo chicken dip
Equipment
📖 Recipe
Food safety
💬 Comments

Ingredients

boneless skinless chicken breasts
hot sauce - I use Frank's RedHot Original Cayenne Pepper Sauce
ranch dressing
butter
cream cheese
shredded sharp cheddar cheese
shredded mozzarella cheese
Worcestershire sauce
garlic powder
green onion, optional

See the recipe card for quantities.

Instructions

Put chicken breast in the bottom of the Instant Pot liner.

Two raw chicken breasts in an Instant Pot liner.

Pour the hot sauce and ranch of the chicken. Place the butter on top of the chicken.

Ranch and hot sauce poured over the top of raw chicken breasts in an Instant Pot liner, completely covering the chicken. There are two slices of butter on top.

Close the lid and set it to sealing. Pressure cook on HIGH for 10 minutes. It will take the Instant Pot about 10 minutes to come to pressure before the cooking time begins.

After cooking, allow for 5 minutes of natural release followed by a quick release. When all the pressure is released, open the lid. The chicken should reach a minimum internal temperature of 165°F. Remove the chicken, setting it aside in a medium-sized bowl.

Two cooked chicken breasts sitting in a hot sauce and ranch mixture. There is a meat thermometer being used to temp the chicken. — This is what the chicken breasts look like after cooking in the Instant Pot.

With the Instant Pot set to Warm, place the softened cream cheese, shredded cheddar, and shredded mozzarella to the sauce in the pot, breaking up the cream cheese and whisking until the cheese mixture is smooth or mostly smooth.

A semi-smooth cheesy buffalo dip mixture in the Instant Pot liner. There is a whisk being used to mix the cheeses. — Be sure to soften the cream cheese at room temperature before adding it to the Instant Pot.

Forgot to soften the cream cheese? Place the unwrapped cream cheese on a microwave-safe plate and microwave it on high for about 15 seconds.

Shred the chicken with two forks or a hand mixer and add it back to the pot, stirring it into the cheese mixture. Mix in Worcestershire sauce and onion powder.

Large bowl of shredded chicken. A hand mixer is being used to shred the chicken. — Shredding with a mixer takes about 1-2 minutes on low speed.

Shredded chicken and mixed in with cheesy buffalo dip mixture in an Instant Pot liner. There is a wooden spoon in the pot.

Transfer to a serving dish such as a pie dish or a ceramic tart dish.

Buffalo chicken dip in a large 11 inch round baking dish. Carrots, celery, and tortilla chips are in the background in small bowls. — This is a 10-inch ceramic tart dish.

Serve with a drizzle of ranch or hot sauce or top with blue cheese, green onions, or chives (optional).

Try the mild version

For a mild heat that still packs in that buffalo sauce flavor, try these tips:

Cut the hot sauce in half and add 2 tablespoons of tomato sauce. This is not the same thing as pasta sauce. Tomato sauce can be found in a can on the same aisle as diced tomatoes.
Mix in a quarter cup of mayo or sour cream at the end when you stir in the chicken.
Drizzle the top of the dip with sour cream or ranch dressing.

Foods to serve with buffalo chicken dip

Here are a few ideas of foods to dip in buffalo chicken dip:

Carrots sticks, carrot chips, or baby carrots
Celery
Tortilla chips
Crackers
Pretzels
Toasted baguette slices (crostini)

A hand is holding a tortilla chip and scooping up buffalo chicken dip. The dip is garnished with a drizzle of hot sauce and sliced green onions.

Equipment

Pressure cooker: This Instant Pot buffalo chicken dip recipe is made in an electric pressure cooker. I use the Instant Pot Duo 6-quart pressure cooker.

Mixer: I recommend using a hand mixer or stand mixer to shred the chicken quickly. It only takes one to two minutes to shred chicken this way.

If you do not have a mixer, you can shred the chicken using two forks by pulling the forks apart to shred the meat.

Serving dish: A pie plate or a ceramic tart dish are great serving dishes for dips.

📖 Recipe

Food safety

Remember to always read your pressure cooker user manual for safety tips.

Cook chicken to a minimum temperature of 165°F (74°C)
Do not use the same utensils on cooked food, that previously touched raw meat
Wash hands after touching raw meat

See more guidelines at USDA.gov.

Amy Cline says

December 25, 2021 at 7:11 pm