Hey there, my friend. This Instant Pot Buffalo Chicken Dip is the fastest, easiest, and creamiest dip you will ever make. It’s packed with shredded chicken, spicy buffalo sauce, and gooey melted cheese.
And here’s the best part—I use my Instant Pot to make it in minutes instead of waiting forever. No more standing over a stove or worrying about burnt cheese. Let me show you how to make it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Instant Pot (or any electric pressure cooker)
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon or spatula
- Hand mixer (optional, for shredding chicken)
- Serving dish
Important Info
- Servings: Makes about 4 cups of dip
- Estimated Cost: Around $10 for the whole recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Calories per Serving: About 250 per 1/4 cup
- Cook Method: Instant Pot
- Season: Perfect for all seasons
- Courses: Appetizer, Snack
- Cuisine: American
- Diets: GlutenFreeDiet, LowCarbDiet, KetoDiet
How to Make Instant Pot Buffalo Chicken Dip
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 cups cooked shredded chicken (or raw boneless, skinless chicken breasts)
- 1 cup buffalo sauce (like Frank’s RedHot)
- 8 oz cream cheese, cubed
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Cooked shredded chicken | Canned chicken, rotisserie chicken |
| Buffalo sauce | Hot sauce + melted butter (50/50 mix) |
| Ranch dressing | Blue cheese dressing, Greek yogurt |
| Cheddar cheese | Monterey Jack, Colby Jack |
| Mozzarella cheese | Provolone, Pepper Jack |
Instructions
- Add the chicken and sauce: Place the shredded or raw chicken in the Instant Pot. Pour in the buffalo sauce and add the garlic powder. Stir to coat the chicken.
- Pressure cook (if using raw chicken): Close the lid and set the valve to “Sealing.” Cook on Manual (High Pressure) for 10 minutes. Let it naturally release pressure for 5 minutes, then do a quick release.
- Shred the chicken: If you used raw chicken, remove it and shred it with two forks or a hand mixer. Return it to the pot.
- Add the dairy: Stir in the cream cheese, ranch dressing, cheddar, and mozzarella. Turn the Instant Pot to “Sauté” and stir until the cheese is fully melted and the dip is smooth.
- Serve warm: Transfer to a serving dish and enjoy immediately with chips, crackers, or veggies.
Helpful Tips
- For extra creaminess, let the cream cheese soften before adding it to the Instant Pot.
- Want a spicier dip? Add extra buffalo sauce or a pinch of cayenne.
- For a smoky flavor, mix in a little smoked paprika.
- Make it ahead: You can store it in the fridge and reheat when needed.
- Double the batch: This recipe scales up easily for a big crowd.
What to Serve with Instant Pot Buffalo Chicken Dip
This dip is perfect with:
- Tortilla chips
- Crackers
- Celery sticks
- Carrot sticks
- Pretzels
- Toasted baguette slices
How Do You Serve the Recipe?
I like serving this dip in a warm ceramic dish to keep it gooey. If you’re at a party, a small slow cooker on the “Warm” setting keeps it hot for hours.
Where Do You Serve This Recipe the Most?
This dip is perfect for:
- Game day – The ultimate football snack
- Parties and gatherings – A guaranteed crowd favorite
- Holiday celebrations – Great for Thanksgiving, Christmas, and New Year’s Eve
- Movie nights – Easy and fun snack for the family
Storage
Short-Term Storage (Room Temperature)
- Keep the dip covered and at room temperature for up to 2 hours.
- After that, transfer it to the fridge.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or stovetop, stirring occasionally.
Freezing
- For long-term storage, place the dip in a freezer-safe container and freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use canned chicken instead of fresh?
Yes, you can use canned chicken. Drain it well before adding it to the Instant Pot. Since it’s already cooked, just mix everything and heat until the cheese is melted.
Can I make this dip ahead of time?
Yes, you can make it up to 3 days in advance and store it in the fridge. Reheat in the microwave or slow cooker before serving.
What’s the best cheese for buffalo chicken dip?
A mix of cheddar and mozzarella works best. Cheddar gives it a sharp flavor, while mozzarella makes it extra gooey.
Can I use a slow cooker instead of an Instant Pot?
Yes, just add everything to the slow cooker and cook on Low for 2-3 hours, stirring occasionally.
Is this dip keto-friendly?
Yes, it’s low-carb and keto-friendly when served with celery, cucumber slices, or pork rinds instead of chips.