Easy Instant Pot Buffalo Chicken Dip: Your Ultimate Game Day Appetizer
Get ready to become the MVP of any gathering with this incredibly easy and delicious Instant Pot Buffalo Chicken Dip! This classic crowd-pleaser, featuring succulent chicken breasts, rich cream cheese, a blend of shredded cheeses, and that signature fiery hot sauce, is guaranteed to be a hit. Forget complicated steps or lengthy cooking times – your Instant Pot makes whipping up this favorite appetizer a breeze, perfect for game day, an office potluck, or simply a cozy night in.
Buffalo chicken dip has long been a staple at parties, loved for its irresistible combination of creamy, spicy, and savory flavors. What sets this recipe apart is the convenience of the Instant Pot. Instead of pre-cooking chicken or relying on a store-bought rotisserie bird, you cook the chicken breasts directly in the pressure cooker with ranch and hot sauce. This not only infuses the chicken with incredible flavor but also ensures it comes out perfectly tender and ready to shred in minutes. After shredding, you’ll simply mix in softened cream cheese, sharp cheddar, and mozzarella for a smooth, melty, and utterly addictive dip.
One of the many advantages of using an electric pressure cooker for this recipe is its efficiency. It transforms raw chicken breasts into perfectly cooked, shreddable chicken faster than conventional methods. Plus, the “keep warm” function is a lifesaver, allowing you to prepare the dip in advance and maintain its ideal serving temperature for hours, so it’s ready when your guests are. This means less stress in the kitchen and more time enjoying the party!
If you’re a true buffalo flavor enthusiast, you’ll want to explore more delicious recipes. Try my Buffalo Turkey Meatballs for another fantastic appetizer, or make Buffalo Chicken Thighs for a flavorful main course. Looking for a lighter take on this classic dip? My healthy buffalo chicken dip, made with cottage cheese, offers a guilt-free alternative without sacrificing taste.
Recipe Highlights
- Effortlessly Easy: The Instant Pot handles the chicken cooking, making this a hands-off recipe perfect for busy schedules. No need to pre-cook or shred chicken from a rotisserie bird – it all happens in one pot!
- Simple, Flavorful Ingredients: You only need a handful of common items like chicken, hot sauce, ranch, butter, and cheeses to create this incredibly rich and savory dip.
- Ultimate Crowd-Pleaser: This dip is consistently a fan favorite at any gathering, from casual get-togethers to big game celebrations. It’s impossible to resist!
- Perfect Texture & Taste: Enjoy perfectly tender, shredded chicken enveloped in a warm, creamy, and spicy cheese sauce. It’s the ideal balance of heat and comfort.
- “Keep Warm” Convenience: Electric pressure cookers like the Instant Pot are fantastic for keeping your dip at the perfect serving temperature throughout your event, ensuring every scoop is as good as the first.
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Ingredients for Your Instant Pot Buffalo Chicken Dip
Making a truly fantastic buffalo chicken dip starts with quality ingredients. Here’s what you’ll need to create this irresistible appetizer, along with some notes on why each component is key to the overall flavor and texture:
- Chicken: For this recipe, we use raw boneless, skinless chicken breasts. They cook quickly and shred easily in the Instant Pot, becoming incredibly tender and juicy.
- Hot Sauce: The star of the show! I highly recommend Frank’s RedHot Original Cayenne Pepper Sauce. Its distinct flavor is what gives buffalo chicken its authentic taste. Make sure it’s the original, not the wing sauce, for the best result.
- Ranch Dressing: Provides a cool, tangy counterpoint to the spicy hot sauce, adding a layer of creamy flavor. You can also use blue cheese dressing for a more traditional buffalo wing experience.
- Butter: Essential for that rich, classic buffalo sauce flavor and a silky texture.
- Cream Cheese: Softened to room temperature, cream cheese is crucial for achieving that wonderfully smooth, thick, and creamy consistency that makes this dip so addictive.
- Cheddar Cheese: Shredded sharp cheddar cheese brings a robust, tangy flavor and a beautiful golden color to the dip. Freshly shredded cheese melts better than pre-shredded.
- Mozzarella Cheese: Shredded mozzarella cheese adds a lovely mild flavor and contributes to the glorious stretch and meltiness of the dip.
- Worcestershire Sauce: A secret weapon! This dark, vinegar-based sauce adds a subtle depth of umami and a savory tang that perfectly complements the other flavors.
- Garlic Powder: A key ingredient in authentic buffalo chicken wings, garlic powder boosts the savory profile and rounds out the spicy notes.
- Green Onion: Optional, but highly recommended for garnish! Freshly chopped green onions add a bright, fresh crunch and a pop of color, making the dip even more appealing.
Refer to the complete recipe card below for exact quantities.
Step-by-Step Instructions
Making this Instant Pot Buffalo Chicken Dip is surprisingly simple, thanks to the efficiency of your pressure cooker. Follow these steps for a perfect dip every time:
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Prepare the Chicken: Begin by placing the boneless, skinless chicken breasts evenly in the bottom of your Instant Pot liner. It’s okay if they slightly overlap, but try to arrange them in a single layer for more even cooking.
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Add Liquids and Butter: Pour the hot sauce and ranch dressing directly over the chicken breasts. These liquids will not only help cook the chicken but also infuse it with a fantastic buffalo flavor. Place the butter on top of the chicken; it will melt into the sauce as it cooks.
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Pressure Cook: Secure the lid on your Instant Pot and ensure the sealing valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and cook on HIGH pressure for 10 minutes. Remember, the Instant Pot needs about 10 minutes to come to pressure before the actual cooking time begins, so factor this into your total preparation.
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Release Pressure & Check Chicken: Once the cooking cycle is complete, allow for a 5-minute natural release (meaning don’t touch the valve for 5 minutes). After 5 minutes, carefully perform a quick release by turning the sealing valve to “Venting.” Once all the pressure has released and the float valve has dropped, open the lid. Use a meat thermometer to ensure the chicken has reached a minimum internal temperature of 165°F (74°C). Carefully remove the cooked chicken breasts and set them aside in a medium-sized bowl.
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Melt the Cheese: While the Instant Pot is still on the “Warm” setting, add the softened cream cheese (cut into small cubes for faster melting), shredded cheddar, and shredded mozzarella directly to the flavorful sauce remaining in the pot. Whisk continuously, breaking up the cream cheese as it melts, until the cheese mixture is smooth or mostly smooth and well combined with the sauce. Keep whisking until no large lumps of cream cheese remain.
Tip: Cutting the cream cheese into smaller cubes before adding it will significantly speed up the softening and melting process, ensuring a smoother dip faster.
Forgot to soften the cream cheese? No problem! Place the unwrapped cream cheese on a microwave-safe plate and microwave it on high for about 15 seconds. This will soften it just enough to blend smoothly into your dip.
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Shred and Combine Chicken: Using two forks, shred the cooked chicken breasts into bite-sized pieces. For even faster and easier shredding, a hand mixer or stand mixer can shred chicken in just 1-2 minutes on low speed, saving you time and effort.
Add the shredded chicken back to the Instant Pot with the cheese mixture. Stir well to ensure the chicken is thoroughly coated and integrated. Finally, mix in the Worcestershire sauce and garlic powder to complete the flavor profile.
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Serve: Transfer the piping hot dip to a serving dish. A pie dish, a ceramic tart dish (a 10-inch ceramic tart dish is pictured below), or an 8×8 casserole dish all work wonderfully. For an extra flourish, drizzle with a little extra ranch or hot sauce, or top with crumbled blue cheese, sliced green onions, or chives. Serve immediately and watch it disappear!
Pro Tips and Variations for Your Dip
While this Instant Pot Buffalo Chicken Dip is fantastic as written, here are some tips to perfect it and ideas for customizing it to your taste:
Achieving the Perfect Creaminess
- Softened Cream Cheese is Key: Ensure your cream cheese is at room temperature before adding it to the pot. This makes it much easier to whisk into a smooth, lump-free consistency. If you’re short on time, use the microwave trick mentioned above.
- Whisk Thoroughly: Don’t just stir – whisk! A good whisking action helps break down the cream cheese and integrate it completely with the other melted cheeses and sauce.
Customize the Spice Level
For this recipe, I highly recommend using Frank’s RedHot Original Cayenne Pepper Sauce or Louisiana Original for that authentic buffalo flavor. However, you can easily adjust the heat:
- For a Mild Version: If you prefer less heat while retaining that signature buffalo taste, try these modifications:
- Cut the hot sauce in half and add 2 tablespoons of tomato sauce (not pasta sauce!) to dilute the spice without losing liquid volume. You can find tomato sauce in cans next to diced tomatoes.
- Mix in a quarter cup of mayonnaise or sour cream at the very end when you stir in the shredded chicken. This adds extra creaminess and helps cool down the spice.
- Drizzle the top of the finished dip with additional sour cream or ranch dressing right before serving.
- For Extra Heat: If you crave more fire, simply increase the amount of hot sauce by a tablespoon or two, or add a pinch of cayenne pepper with the garlic powder.
Other Delicious Variations
- Different Cheeses: Experiment with other shredded cheeses like pepper jack for an extra kick, Colby Jack for a milder flavor, or a smoky Gouda for added depth.
- Rotisserie Chicken Shortcut: If you’re truly pressed for time and prefer not to cook chicken from scratch, you can use 2-3 cups of shredded rotisserie chicken. Skip steps 1-3, and instead, add the shredded rotisserie chicken to the Instant Pot along with the hot sauce, ranch, and butter. Proceed with melting the cheeses as directed.
- Add Blue Cheese Crumbles: For an even more intense blue cheese flavor, stir in ¼ cup of blue cheese crumbles with the other cheeses, or use them exclusively as a garnish.
- Healthy Alternative: Remember my healthy buffalo chicken dip recipe for a lighter option made with cottage cheese.
Foods to Serve with Buffalo Chicken Dip
This creamy, spicy dip is truly versatile and pairs well with a variety of dippers. Whether you’re hosting the big game or just enjoying a casual snack, here are some perfect companions for your Instant Pot Buffalo Chicken Dip:
- Vegetable Sticks: Keep it classic and refreshing with crisp carrot sticks, carrot chips, or baby carrots. Celery sticks are also a must-have, offering a cool crunch that contrasts beautifully with the warm, spicy dip. Bell pepper strips (red, yellow, or orange) add sweetness and color.
- Chips & Crackers:
- Tortilla Chips: The classic choice! Their saltiness and crunch are perfect for scooping up generous amounts of dip.
- Crackers: Butter crackers, wheat thins, or even Ritz crackers provide a buttery, flaky base.
- Pretzels: Both hard pretzels and soft pretzel bites offer a delightful salty chew.
- Breads:
- Toasted Baguette Slices (Crostini): Lightly toasted baguette rounds make elegant and sturdy dippers.
- Crusty Bread: Tear off pieces of a warm, crusty loaf for a satisfying bite.
- Pita Bread: Soft or toasted pita bread and pita chips are also excellent choices.
- Other Creative Options: Consider apple slices for a surprising sweet-spicy combination, or even mini bell peppers for a low-carb option.
Essential Equipment
Making this Instant Pot Buffalo Chicken Dip efficient and enjoyable requires a few key pieces of kitchen equipment:
- Pressure Cooker: This recipe is designed for an electric pressure cooker. I personally use and recommend the Instant Pot Duo 6-quart model, which is a versatile size for most families and gatherings. Any similar 6-quart or 8-quart electric pressure cooker will work perfectly.
- Mixer (for shredding chicken): To make quick work of shredding the cooked chicken, I highly recommend using a hand mixer or even a stand mixer. It takes just one to two minutes on low speed to achieve perfectly shredded chicken, saving you time and effort compared to using forks.
- Two Forks: If you don’t have a mixer, two forks work just fine! Simply use them to pull the cooked chicken apart, shredding the meat into desired pieces. It might take a few extra minutes, but the result is just as good.
- Serving Dish: For presentation and ease of serving, choose a suitable dish. A classic pie plate, a beautiful ceramic tart dish (like the one pictured), or an 8×8 casserole dish are all excellent options for showcasing your delicious dip.
- Whisk: Essential for smoothly combining the cream cheese and shredded cheeses into the hot sauce mixture.
Storage and Reheating Tips
Buffalo chicken dip is just as delicious the next day, making it perfect for meal prep or enjoying leftovers. Proper storage is key to maintaining its freshness and flavor:
- Refrigeration: Store any leftover Instant Pot Buffalo Chicken Dip in an airtight container in the fridge for up to 3 to 4 days. This prevents it from drying out and absorbing other fridge odors.
- Freezing: Yes, you can freeze buffalo chicken dip! Transfer cooled dip to a freezer-safe airtight container or heavy-duty freezer bag, removing as much air as possible. It can be frozen for 2 to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating:
- Microwave: For small portions, microwave on medium power, stirring every 30-60 seconds until heated through and creamy.
- Stovetop: For larger portions, transfer the dip to a saucepan and reheat over low to medium heat, stirring frequently, until warm and bubbly. You may need to add a splash of milk or broth to loosen it up if it’s too thick.
- Oven: Preheat your oven to 350°F (175°C). Transfer the dip to an oven-safe dish, cover with foil, and bake for 20-30 minutes, or until heated through and bubbly. Remove foil for the last 5-10 minutes if you want a slightly browned top.
Frequently Asked Questions
Carrots (carrot sticks, carrot chips, and baby carrots), celery sticks, red and green bell pepper strips, tortilla chips, crackers, pretzels, and sliced baguettes (crostini) are all fantastic pairings for buffalo chicken dip. For a unique twist, try apple slices!
Yes, you can! If using frozen boneless, skinless chicken breasts, you’ll need to increase the pressure cooking time. Instead of 10 minutes, pressure cook on HIGH for 12-15 minutes, followed by a 5-minute natural release. Always check the internal temperature to ensure it reaches 165°F (74°C).
If your dip is too thin, continue to whisk it on the “Warm” setting, allowing some of the moisture to evaporate. If it’s too thick, add a tablespoon or two of milk (dairy or non-dairy), chicken broth, or even a bit more ranch dressing until you reach your desired consistency.
Yes, this recipe can easily be gluten-free! Most hot sauces (like Frank’s RedHot Original), ranch dressings, and cheeses are naturally gluten-free. Always double-check ingredient labels for any hidden gluten-containing additives, especially in dressings.
Related Recipes You Might Love
If you’re a fan of this cheesy, spicy Instant Pot buffalo chicken dip, you’ll definitely want to check out these other buffalo-inspired recipes, perfect for your next Super Bowl party or any casual get-together:
- Stovetop Buffalo Chicken Mac and Cheese
- Healthier Buffalo Chicken Dip with Cottage Cheese
- Buffalo Turkey Meatballs
- Buffalo Chicken Thighs
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Instant Pot Buffalo Chicken Dip
Equipment
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Pressure cooker
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Mixing bowls
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Mixer
Ingredients
- 2 pounds boneless skinless chicken breasts
- 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
Instructions
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Put chicken breast in the bottom of the Instant Pot liner. Pour the hot sauce and ranch of the chicken. Place the butter on top of the chicken.
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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.
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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.
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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.
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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.
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Transfer to a serving dish such as a pie dish or a ceramic tart dish. Serve with a drizzle of ranch or hot sauce or top with blue cheese, green onions, or chives (optional).
Notes
To soft the cream cheese quickly, you can microwave it by placing the unwrapped cream cheese on a microwave-safe plate and cooking it on high for about 15 seconds.
Nutrition
Food Safety Guidelines
Safety in the kitchen is paramount, especially when working with poultry and pressure cookers. Always refer to your pressure cooker’s user manual for specific safety instructions and guidelines.
- Cook to Safe Temperatures: Always ensure chicken is cooked to a minimum internal temperature of 165°F (74°C). Use a reliable meat thermometer to verify.
- Prevent Cross-Contamination: Never use the same utensils, cutting boards, or plates for cooked food that previously touched raw meat without thoroughly washing them first.
- Hand Washing: Wash your hands thoroughly with soap and warm water for at least 20 seconds after handling raw meat.
- Immediate Refrigeration: Do not leave cooked food out at room temperature for more than two hours. Refrigerate leftovers promptly.
For more comprehensive food safety information and guidelines, please refer to the resources provided by the USDA.gov.