Instant Pot Buffalo Chicken Dip – For a crowd-pleasing appetizer that comes together in only 5 minutes, try our cheesy Instant Pot Buffalo Chicken Dip! Loaded with shredded chicken, spicy buffalo sauce, cream cheese, butter, and tangy ranch- it is perfect for entertaining.
Easy Instant Pot Buffalo Chicken Dip is a no-fail recipe you’ll love! Seriously, it’s a great appetizer, but I should warn you; it’s so good you will want to eat the whole thing in one sitting.
Whip it up in no time, and treat your family and guests. It’s perfect for game day or weekday meal prep. Feature it at your next get-together served alongside our Simple Guacamole and Chunky Salsa!
WHAT YOU NEED TO MAKE THIS RECIPE
- Chicken: I suggest canned chicken (I know, but it’s actually good). A broken-down rotisserie works here, and if you want to use chicken breast or chicken tenders, adjust the cooking time accordingly (see FAQ below)
- Cream Cheese: Use softened, full-fat cream cheese to get the right creaminess.
- Butter: Butter and buffalo sauce, name a better duo!
- Buffalo Sauce: Cater the heat to your preference. I use ½ cup, but if I need the sauce to be milder, I reduce the amount to ¼ cup. To make it spicier, I suggest using the recommended amount and adding thinly sliced jalapeños or serranos.
- Ranch: Add flavor and creaminess with ranch dressing. You can also use sour cream or Greek yogurt.
- Cheddar Cheese: You can never have enough cheese when making buffalo chicken dip.
- Bleu Cheese Crumbles: Whole bleu cheese crumbles add tang and texture to the dip; the cheese also serves as a tasty topping.
- Scallions: Scallions or green onions provide a nice peppery finish.
VARIATION AND SUBSTITUTIONS
- Make it Spicy: Increase the heat by adding fresh jalapeños or serrano chilies.
- Serve it Loaded: We’ve heard of loaded baked potatoes, but have you tried loaded buffalo chicken? Stir crispy bacon bits into the dip along with the cheddar cheese at the end.
HOW TO MAKE INSTANT POT BUFFALO CHICKEN DIP
Add canned chicken, cream cheese, butter, buffalo sauce, ranch, and ¼ cup of the bleu cheese crumbles to an Instant Pot and stir to combine.
Set the Instant Pot to manual high pressure for 2 minutes and quick release, then stir in the cheddar cheese.
Serve the dip straight out of the Instant Pot or add it to a serving dish. Garnish with scallions and bleu cheese crumbles.
CAN I MAKE THIS RECIPE IN THE OVEN?
- Preheat the oven to 350° F (176° C) and combine the ingredients in a mixing bowl.
- Empty the mixture into a baking dish, top it with cheddar cheese, and bake for 10 minutes.
- Garnish with fresh scallions and bleu cheese.
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COOKING TIPS
- Wait to add the shredded cheddar cheese to the Instant Pot until after it has been pressure-cooked for two minutes. Doing so will result in a burn notification and a messy Instant Pot.
- I love to finish buffalo chicken dip in the broiler. This step does add more time, but I think it’s worth it! Add the buffalo dip to an oven-safe serving dish, and stick it in the broiler for 2 minutes.
SERVING SUGGESTIONS
- Corn Tortilla Chips
- Celery
- Crackers
- Cucumbers
- Pizza
- Corn Chips
- Air Fryer Buffalo Chicken Tenders
- Carrots
- Pita or Pita Chips
- Crispy Baked Chicken Wings
- House Salad
- Bell Peppers
- Toasted Baguettes
- Ritz Crackers
WHAT TO DO WITH THE LEFTOVERS
- TO STORE – Store leftovers in an airtight container; they will keep for 3-4 days.
- TO FREEZE – Because of the dairy, I don’t recommend freezing the leftovers since it will alter the texture. If you choose to freeze the dip, allow it to cool, then store it in a freezer-safe container. Cover it with a layer of plastic wrap before securing the lid. It will keep in the freezer for 3 months. When you’re ready to serve, defrost it in the fridge overnight and bake as directed.
- TO REHEAT – Reheat individual servings in the microwave. I recommend warming it for one minute, giving it a quick stir, and warming it for another minute. You can also reheat all the leftovers in the oven. Be sure to cover the dish in foil, then bake for 10-15 minutes in the oven heated to 350° F (176° C).
- TO REPURPOSE – Make nachos or use the dip to top Roasted Potatoes in the Oven. Fill romaine lettuce or a tortilla with the leftovers to create a buffalo chicken wrap. Add the filling to Hawaiian rolls and make buffalo chicken sliders.
FREQUENTLY ASKED QUESTIONS
Why is this called Buffalo chicken dip?
The name is credited to a small, family-owned business called Anchors Bar; they came up with the the recipe as a way to feed the late night bar patrons.
Can I use boneless chicken breast?
Yes, but you will need to increase the cooking time. Add the ingredients to the Instant Pot except for the cheddar cheese. Set the Instant Pot to manual high pressure for 10 minutes and naturally release for another 10 minutes.
You can also cook frozen chicken breasts for the same amount of time. However, the Instant Pot may take longer to come to pressure.
Is buffalo chicken dip keto? Is it low-carb?
Instant Pot buffalo chicken dip is a great, low-carb alternative that easily fits the keto macros. The serving size for these calculations is ½ cup.
• Carbs – 3 Net Carbs
• Protein – 25g
• Fat – 81g
How do you thicken the buffalo chicken dip?
Our dip is pretty thick, but if you find it too thin, I recommend adding more cheddar cheese after the dip pressure cooks.
Can I make this recipe in a Crock-Pot or slow cooker?
1. Add the chicken, cream cheese, butter, buffalo sauce, ranch, and ¼ cup bleu cheese crumbles to a slow cooker.
2. Cook on high for 5 hours or low for 8 hours.
3. Give the dip a quick stir, then top it with the shredded cheddar cheese. Cover and cook for 20 minutes until the cheese melts.
YOU SHOULD ALSO TRY:
- Instant Pot Potato Soup
- Instant Pot White Chicken Chili
- Instant Pot Carnitas
- Instant Pot Mississippi Roast
- And more of our Instant Pot favorites!
Instant Pot Buffalo Chicken Dip
Equipment
- Serving Dish
Ingredients
- 3 cans chicken, 16 ounce
- 1½ packages cream cheese, softened, cut into cubes
- ½ stick butter
- ½ cup Franks Red Hot Buffalo Sauce
- ½ cup ranch
- ½ cup blue cheese crumbles, plus more for garnish
- 1 cup cheddar cheese, shredded, plus more for topping
- scallions, thinly sliced, to garnish
Instructions
- Add canned chicken, cream cheese, butter, buffalo sauce, ranch, and ¼ cup of the bleu cheese crumbles to an Instant Pot, and stir to combine.
- Serve the dip straight out of the Instant Pot or add it to a serving dish. Garnish with scallions and bleu cheese crumbles.
Notes
- Wait to add the shredded cheddar cheese to the Instant Pot until after it has been pressure-cooked for two minutes. Doing so will result in a burn notification and a messy Instant Pot.
- I love to finish buffalo chicken dip in the broiler. This step does add more time, but I think it’s worth it! Add the buffalo dip to an oven-safe serving dish, and stick it in the broiler for 2 minutes before adding the bleu cheese crumbles and scallions to get that golden, bubbly goodness.
- Check out our web story for Instant Pot buffalo chicken dip!
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.