Overhead of a serving platter with a teal bowl of Instant Pot buffalo chicken dip surrounded by round tortilla chips and celery sticks.

Buffalo chicken dip is one of the most popular party dips in America, and for good reason. It’s got that spicy kick that people love, along with the creamy goodness of cheese and chicken. But did you know that you can make it in the Instant Pot? Yes, you heard that right! Let’s dive into Instant Pot buffalo chicken dip. 

Close view of a bite of Instant Pot chicken dip on a celery stick.

Can you make buffalo chicken dip in an Instant Pot?

Yes, you absolutely can! In fact, it’s one of the easiest and quickest ways to make it. The pressure cooking method ensures that the chicken is perfectly cooked and the dip has a smooth and creamy texture.

Protip: No Instant Pot?

No Instant Pot? No problem! Check out our Crockpot buffalo chicken dip for instructions on how to make this in the slow cooker or oven.

What do I need to make Instant Pot buffalo chicken dip?

You’ll need these ingredients for this game day favorite:

  • Boneless, skinless chicken breasts. 
  • Buffalo sauce. We use Frank’s Red Hot Sauce but other buffalo sauces work as well!
  • Ranch dressing.
  • Cream cheese. We’ve made this dip with full-fat cream cheese and with Neufchâtel cheese (which you may see labeled as 1/3 Less Fat Cream Cheese), and it is delicious every time!
  • Shredded cheddar cheese.
  • Crumbled blue cheese (optional)
  • Sliced green onions (optional)
Close view of a hand holding a tortilla chip loaded with a bite of homemade buffalo chicken dip.

How do I make this buffalo chicken dip?

  1. Put the chicken in the Instant Pot, and cover it with hot sauce and ranch.
  2. Seal the pressure cooker, and set to manual high pressure for 15 minutes.
  3. Quick-release the pressure. Use two forks to shred the chicken.
  4. Stir in the cream cheese and cheddar, whisking until melted.
  5. Add the chicken. Top with blue cheese and onions. Serve warm.

Protip: Choose your own (cheese) adventure!

You can choose to stir in the blue cheese when you add the chicken or leave it on top as a garnish.

How many does this Instant Pot buffalo chicken dip serve?

This recipe serves 4-6 hungry guests, but you can always scale up the recipe. A six-quart Instant Pot can handle a double batch of this buffalo dip—just increase the cooking time to 20 minutes instead of 15!

A serving bowl of Instant Pot buffalo chicken dip rests on a metal platter with tortilla chips and celery sticks beside it.

What if I don’t like blue cheese?

Blue cheese can be a pretty polarizing flavor, which is why we recommend just sprinkling it on top rather than mixing it all the way into the dip if you or your guests aren’t fans. But we do recommend trying it with a bit of the blue cheese—it mellows out the buffalo flavor and adds another dimension of flavor. Even if you don’t like blue cheese on its own, you might like it in buffalo chicken dip!

Why is my buffalo chicken dip so runny?

We’ve been making this appetizer for literally years, and we’ve never had a problem with it being runny. If your dip seems too thin, whisk 1 tablespoon of cornstarch with 1/4 cup of buffalo sauce and stir it into the hot dip. You can also add more shredded cheese to thicken it up.

Protip: Adjust the consistency!

Is your chicken dip too thick? Thin it out with a bit more buffalo sauce!

A celery sticks rests in a bowl of spicy, creamy chicken dip garnished with blue cheese and chopped scallions.

How do I keep this dip warm?

The simplest way to keep your buffalo chicken dip warm is to serve it right in the Instant Pot. That way, you can keep the pressure cooker on the Warm setting!

What is the best thing to eat buffalo chicken dip with?

Buffalo chicken dip is best served with chips, crackers, or veggies for dipping. Some popular options include tortilla chips, celery sticks, carrots, bell peppers, or slices of baguette or French bread.

How long can the dip sit out for?

If you are using the Instant Pot to keep your buffalo dip warm, you can safely leave it out for the entire length of whatever sporting event or party you’re hosting.

A hand scoops up buffalo chicken dip with a stick of celery.

How long is buffalo chicken dip good for after cooked?

Buffalo chicken dip is good for up to a week after it’s been cooked and stored in the refrigerator in an airtight container. Eat the leftovers cold, or reheat them in the microwave or in a casserole dish in the oven.

Want more easy game day recipes like this one?

Overhead of a serving platter with a teal bowl of Instant Pot buffalo chicken dip surrounded by round tortilla chips and celery sticks.

Instant Pot Buffalo Chicken Dip

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

This creamy and delicious Instant Pot Buffalo Chicken Dip is perfect for entertaining! Ready in under 30 minutes, it’s always a hit during football season!

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1/2 cup Frank's RedHot Hot Sauce
  • 1/2 cup ranch dressing
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded Cheddar cheese
  • 1/4 cup crumbled blue cheese, optional
  • 1/4 cup sliced green onion, optional

Instructions

  1. Place the chicken breast in the pot of the Instant Pot. Pour over the hot sauce and ranch dressing.
  2. Close the lid and set the Instant Pot valve to seal. Set to manual high pressure for 15 minutes.
  3. When the cooking time is up, quick-release the pressure.
  4. Remove the chicken to a plate, and using two forks, shred the chicken.
  5. Add in the cream cheese and cheddar cheese to the Instant Pot. Whisk until the cheese is all melted and the mixture is smooth.
  6. Add back in the shredded chicken and stir well to combine.
  7. Transfer to a serving dish or set the Instant Pot to the warm setting to keep warm during serving.
  8. Top with blue cheese crumbles and green onions, if desired.
  9. Serve with crackers, celery, tortilla chips, carrots, or French bread slices.

Notes

  • This recipe can be easily doubled in a 6-quart or larger Instant Pot. Just increase the cooking time to 20 minutes.
  • We've tested this recipe multiple times without getting the “burn” warning, but electric pressure cookers may vary. If you are getting a burn warning, try adding 1/4 cup of water to the pot before cooking. The final dip will be slightly more runny but still delicious!
  • If you prefer, you can also mix the blue cheese into the dip at the end when you add in the chicken. We prefer to keep it on top—that way, if someone isn’t a fan, they can dip around it!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 97mgSodium: 958mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 30g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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