Instant Pot Buffalo Chicken Dip is a quick and easy appetizer that is perfect for snacking, holidays, game day, or any fun gathering!
My friends, I’m all about the appetizers – especially when it comes to gathering around for a holiday, game day or special family event. But I always like to keep it super fast and crazy simple – which is why making our favorite buffalo chicken dip in the pressure cooker always a “go-to” recipe.
This super popular snack recipe is so versatile – you can make it with fresh chicken or use rotisserie or leftover chicken too. Delish!
Honestly, I can’t imagine how we ever survived without our pressure cooker. Making meals and appetizers just took so much longer before.
I love that I can whip up snacks like this in record time. The best part is that I only have to dirty one pot – which makes clean up a breeze. WIN-WIN!
buffalo chicken dip instant pot
Here are some commonly asked questions
Can I use substitute the ranch seasoning?
If you don’t want to use Ranch Seasoning, you can substitute 1 tsp of garlic powder and 1 tsp of dried parsley flakes and the recipe will still be delicious!
Can I use rotisserie or leftover chicken?
The chicken breast in this recipe can be substituted for leftover rotisserie chicken– just skip steps 1-4 and move straight to combining all of the ingredients and cooking until melted.
What can be used in place of the cream cheese?
I have heard of people swapping out the cream cheese with either sour cream or Greek yogurt. I have not personally tried it. But I would think it would yield a thinner consistency.
Can I use low-fat or non-fat cream cheese?
You can swap out for a lighter variety – but the texture will definitely be a little less creamy.
buffalo chicken dip recipe
Can the types of cheese be substituted?
You can use any combination of cheeses in this recipe– mozzarella will make the best cheese pulls, but cheddar and Monterey jack provide the most flavor. Blue cheese is a great addition to the buffalo flavor.
Can this be made with frozen chicken?
Yes – but you will need to change the cooking time to 15 minutes for step 6. Also keep in mind that if the pieces are stuck together – the parts that are touching might not be cooked through.
You might need to then separate them and then cook an additional 2-3 minutes before moving onto the remaining steps of the recipe.
What is the best way to store leftover buffalo chicken dip?
Store any leftover dip in a shallow airtight container in the refrigerator for up to two days.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
buffalo chicken dip with rotisserie chicken
HOW DO YOU MAKE Instant Pot Buffalo Chicken Dip?
- Heat the Instant Pot using the Saute function.
- Add the butter and stir until it has fully melted. Then, stir in the hot sauce.
- Add the chicken breasts and stir to coat them with the hot sauce.
- Sprinkle in the ranch seasoning.
- Put the lid on and ensure the valve is in the sealing position.
- Set to manual pressure for 12 minutes.
- Once it has finished cooking, quick release. Be careful, the valve will steam and may splatter!
- Remove the chicken and shred it into small pieces. Return the shredded chicken to the pot, along with the cream cheese, cheddar cheese, Monterey jack cheese, and blue cheese.
- Heat using the Saute function. Stir until the cheeses have fully melted.
- (Optional) If you would like a thick and extra creamy dip, add up to ¼ cup of flour and stir until the mixture has thickened– about 5 minutes.
- (Optional) If you would like a thick layer of cheese on top, sprinkle over an additional 1 cup of cheddar or Monterey jack – close the lid again and set for manual pressure for 2 minutes. Quick-release once finished.
- Garnish with parsley or green onions, if desired.
- This dip can be kept warm using the Keep Warm setting for up to one hour.
- Serve with crackers, tortilla chips, toasted baguette, or crudite.
- Store any leftover dip in an airtight container in the refrigerator for up to two days.
Special Recipe Notes
- I add the full ¼ cup of flour because I like my buffalo chicken dip to have a thick sauce.
- If you prefer a thinner sauce, start with 1 tbsp of flour and keep adding it until you reach your desired consistency.
- This also makes a delicious base for pasta– just add in a box of COOKED elbow macaroni once the dip is made -for a delicious buffalo chicken mac and cheese!
easy buffalo chicken dip
Ingredients for Buffalo Chicken Dip
- butter
- hot sauce
- boneless skinless chicken breast
- ranch seasoning mix optional
- cream cheese
- shredded cheddar cheese
- shredded Monterey jack cheese
- blue cheese crumbles -optional
- all-purpose flour *see notes
- Parsley or Green Onions
What is “natural pressure release”?
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
instant pot buffalo chicken
Products I love when making Instant Pot Buffalo Chicken Dip…
This buffalo chicken dip recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made a chicken dip in your pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.
If you love this Easy recipe for Buffalo Chicken Dip, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
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Instant Pot Buffalo Chicken Dip
Ingredients
- 3 tbsp butter
- 1 cup hot sauce
- 1 pound boneless skinless chicken breast approx 2 large pieces
- 2 tbsp ranch seasoning mix optional
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
- ½ cup blue cheese crumbles optional
- Up to ¼ cup all-purpose flour see notes
- Parsley or Green Onions for garnish
Instructions
- Heat the Instant Pot using the Saute function.
- Add the butter and stir until it has fully melted. Then, stir in the hot sauce.
- Add the chicken breasts and stir to coat them with the hot sauce.
- Sprinkle in the ranch seasoning.
- Put the lid on and ensure the valve is in the sealing position.
- Set to manual pressure for 12 minutes.
- Once it has finished cooking, quick release. Be careful, the valve will steam and may splatter!
- Remove the chicken and shred it into small pieces. Return the shredded chicken to the pot, along with the cream cheese, cheddar cheese, Monterey jack cheese, and blue cheese.
- Heat using the Saute function. Stir until the cheeses have fully melted.
- (Optional) If you would like a thick and extra creamy dip, add up to ¼ cup of flour and stir until the mixture has thickened– about 5 minutes.
- (Optional) If you would like a thick layer of cheese on top, sprinkle over an additional 1 cup of cheddar or Monterey jack – close the lid again and set for manual pressure for 2 minutes. Quick-release once finished.
- Garnish with parsley or green onions, if desired.
- This dip can be kept warm using the Keep Warm setting for up to one hour.
- Serve with crackers, tortilla chips, toasted baguette, or crudite.
- Store any leftover dip in an airtight container in the refrigerator for up to two days.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
