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Instant Pot Buffalo Chicken Dip Recipe

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4.2 from 7 reviews

This Instant Pot Buffalo Chicken Dip is a creamy, spicy, and cheesy appetizer perfect for game days or parties. Tender chicken breasts are pressure cooked with hot wing sauce and butter, then blended with cream cheese and ranch dressing to create a rich dip. Finished in the oven with melted shredded cheddar and mozzarella, it’s a crowd-pleasing dish that’s quick and easy to prepare.

Ingredients

Chicken and Sauce

  • 3 large boneless skinless chicken breasts
  • 1 12-ounce bottle hot wing sauce (e.g., Franks)
  • 2 tablespoons water
  • 3 tablespoons butter

Dip Base

  • 1 8-ounce package cream cheese, softened
  • 1/4 cup ranch dressing

Toppings

  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Prepare Chicken: Add the chicken breasts to the Instant Pot and pour the hot wing sauce and water evenly over the chicken. Avoid stirring the ingredients so they cook evenly.
  2. Add Butter and Pressure Cook: Arrange the butter pieces over the chicken. Close the lid of the Instant Pot, set the vent to the sealing position, and select PRESSURE COOK for 10 minutes.
  3. Release Pressure: Allow the Instant Pot to take a few minutes to pressurize. After the cooking cycle ends, perform a quick release or let it naturally release for 10 minutes followed by a quick release to fully depressurize.
  4. Shred and Mix: Open the lid when the pin drops. Add softened cream cheese and ranch dressing to the pot. Shred the chicken in the pot using a hand mixer until the mixture is well blended and creamy. Alternatively, remove the chicken, shred it with forks, return it to the pot, and stir in the ranch and cream cheese thoroughly. Optionally, remove some cooking liquid for a thicker dip.
  5. Bake with Cheese: Transfer the chicken dip into an oven-safe casserole dish. Sprinkle shredded cheddar and mozzarella cheese evenly on top. Bake in a preheated oven at 400°F (204°C) for about 10 minutes or until the dip is bubbling and cheese is melted and slightly golden.

Notes

  • Use gloves or a hand mixer for easier chicken shredding.
  • For a milder dip, reduce the amount of hot wing sauce.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
  • Serve with celery sticks, tortilla chips, or crackers for dipping.
  • Adjust cooking liquid to achieve desired dip thickness.

Find it online: https://bitezly.com/instant-pot-buffalo-chicken-dip-recipe/