This Buffalo Chicken Dip is a game day classic that you can make in the Instant Pot. Creamy, cheesy and all the buffalo chicken flavor you know and love
Everyone knows and love buffalo chicken dip, it is a classic that has been around forever! But Instant Pot Buffalo Chicken Dip is my favorite way to make it. The chicken is so tender and juicy, nothing dries out, it is ready way faster than the crockpot, and then you can just keep it warm for parties or game day. Trust me, it is still the camy, creamy, cheese, spicy, and flavorful dip you know and love, just a slightly different way to make it that you are going to love.
Why You’ll Love Instant Pot Buffalo Chicken Dip
- Fast! Lots of people like to make this in the crockpot, and that can take a few hours. Here you just cook the chicken in the Instant Pot in about 20 minutes, and then stir everything together. Super fast!
- Flavorful. You have spicy buffalo wing sauce, ranch dressing, and cheddar cheese for tons of flavor!
- Simple Ingredients. This dip uses everyday ingredients you already have on hand or can find in any grocery store. So there is no running around, and you can probably go to your kitchen and make this right now if you want.
What You’ll Need
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Chicken Breasts
- Buffalo Sauce
- Ranch Dressing
- Cheddar Cheese
- Cream Cheese
You can use store bought or Homemade Ranch Dressing for the best results. Use whatever brand of buffalo sauce you like. I like Frank’s Red Hot, but if you like another brand, anything works.
How To Make Instant Pot Buffalo Chicken Dip
- Cook the Chicken. Mix together the buffalo sauce and ranch dressing in base of your Instant Pot. Add the chicken and cook under high pressure for 13 minutes. Let the pressure release for 4 minutes, and then quick release to finish. Remove the chicken and use 2 forks to shred.
- Make Dip. Add the cubes of cream cheese and cheddar cheese to the sauce and mix until it starts to melt. Add the chicken back in and stir until mostly melted.
- Warm up the Dip. Place the lid back on the IP, keep it set to warm or sauté for 10 minutes, remove the lid and stir. Once everything is completely melted and well combined it is ready to serve. See below for more options.
Heating Buffalo Chicken Dip
You do have a couple of options when it comes to melting the cheese and actually warming up the dip.
Instant Pot – this is listed in the recipe as the main option, since you are already using the IP to make the chicken. Stir in all the cheese, cover and set the Instant Pot to saute. Let it sit for about 10 minutes, you can stir every few minutes, until it is melted and combined.
Crockpot – If you are a couple hours away from your party you can transfer everything to your crockpot and set on low for 1-2 hours. This will get everything combined and nice and hot. Then you can switch to warm during your event.
Oven – If you are using the oven, mix in 1 1/2 cups of cheese (reserve 1/2 cup for topping) and stir everything as the recipe suggests. Then transfer to an oven safe baking dish, top with the reserved cheese, and bake at 350º F for 15-20 minutes, until it is hot and bubbly.
Recipe Tips & Suggestions
- Use full fat ingredients. For both the cream cheese and ranch dressing you want full fat for the best melting and richness. Sometimes the reduced fat cream cheese can separate and not melt quite as smoothly. It can also lead to a slightly watery dip instead of a thick and creamy one.
- Double the recipe. If you are making this for a party, you can easily double the recipe. The cooking times for the chicken will not change, it may take a little longer to melt everything together, but it is great if you are serving a large crowd.
- Don’t like spicy? Try my Barbecue Chicken Dip, which is the same concept, it just uses barbecue sauce instead.
- Repurpose the leftovers! If you have a lot of dip leftover no worries. Fill warmed corn tortillas and roll into taquitos. Follow this Baked Chicken Taquitos recipe for baking time or using the air fryer. You could also stir in with pasta and a little liquid for a twist on Buffalo Chicken Pasta.
What Do You Use To Dip
Really anything goes! But here are a few of my favorite items.
- Bell Peppers
- Pita Bread
- Tortilla Chips
- Fritos Scoops’
Storing Leftover Buffalo Chicken Dip
If you have leftovers this is great to reheat in the microwave or if you have enough of it, you can make or use the crockpot to get it warm again. It will last for up to 4 days in the fridge and still be delicious.
Yes, just add an extra 6 minutes to the cooking time in the Instant Pot.
I find using 2 forks is the best way, because I can control the size of the pieces. A lot of people like using a stand mixer, but I think this changes the texture of the chicken and just makes it stringy. So I don’t prefer it, but if you do and want a shortcut, it obviously works.
There could be a couple of reasons, but most likely is you use reduced fat ingredients (cream cheese or ranch dressing). Reduced fat products have more water in them, than the full fat alternatives. So that is usually the main reason. The other reason is you didn’t accurately measure your ranch dressing or buffalo sauce. If you didn’t actually measure them, that could mean more liquid in your dip. It will thicken as it cools as well. So just keep an eye on it, it may not be a major problem if it appears just slightly watery at the start.
More Delicious Appetizer Recipes
- 1.5 pounds boneless skinless chicken breasts
- 1 cup buffalo sauce
- 1/2 cup ranch dressing
- 2 cups shredded cheddar cheese
- 8 oz cream cheese, cut into cubes
- Mix together the buffalo sauce and ranch dressing in base of your Instant Pot. Add the chicken, cover and lock the pressure cooker. Set on manual and cook under high pressure for 13 minutes. Let the pressure release for 4 minutes, and then quick release to finish.
- Remove the chicken and use forks to shred.
- Add the cubes of cream cheese and cheddar cheese to the sauce and mix until it starts to melt. Add the chicken back in and stir until mostly melted.
- Place the lid back on the IP, keep it set to warm or sauté for 10 minutes, remove the lid and stir. Once everything is completely melted and well combined it is ready to serve.
Crockpot - Instead of letting everything melt in the Instant Pot, i f you are a couple hours away from your party you can transfer everything to your crockpot and set on low for 1-2 hours. This will get everything combined and nice and hot. Then you can switch to warm during your event.
Oven - If you prefer to use the oven to get the dip warm and combin, mix in 1 1/2 cups of cheese (reserve 1/2 cup for topping) and stir everything as the recipe suggests. Then transfer to an oven safe baking dish, top with the reserved cheese, and bake at 350º F for 15-20 minutes, until it is hot and bubbly.
Amount Per Serving Calories 421Total Fat 29gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 13gCholesterol 133mgSodium 1225mgCarbohydrates 4gFiber 0gSugar 2gProtein 35g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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